Tasty Pizza Casserole

Category: Dinner Ideas That Actually Work

This mouthwatering Pizza Casserole is perfect for cutting carbs without missing out on flavor. It's keto-friendly and gluten-free, loaded with tender cauliflower, flavorful sausage, fresh peppers, mushrooms, and a rich marinara sauce. Perfectly layered with melty mozzarella, it's baked until golden—a dish that's sure to please everyone at the table. Easy to prep, this crowd-favorite will make dinner stress-free and delicious.

Clare Recipes
Created By Lily Chen
Updated on Tue, 06 May 2025 10:46:36 GMT
Delicious Pizza Casserole Save
Delicious Pizza Casserole | lilicooks.com

This filling keto pizza bake combines all the tasty pizza flavors without any carbs. Great for folks on gluten-free or low-carb diets, it's loaded with proteins, vegetables, and plenty of cheese. You'll completely forget you're eating a low carb dish after just one taste.

I came up with this dish during my keto adventure when I really missed family pizza nights. Now my carb-crazy teenagers ask for this more than regular pizza.

Ingredients

  • Italian Sausage: gives deep taste and substantial feel as the main protein
  • Cauliflower: stands in for normal pasta to keep carbs down while still feeling substantial
  • Mushrooms: bring earthy flavor and meaty bite - go with cremini for better taste
  • Green Pepper: adds a nice snap and traditional pizza taste
  • Pepperoni: brings that real pizza feel with a bit of spice
  • Low Carb Pasta Sauce: check ingredients carefully - Raos Homemade Marinara has very little sugar
  • Mozzarella Cheese: makes that stretchy pizza pull - pick full-fat for tastier results
  • Parmesan Cheese: gives the top layer a rich, savory kick
  • Italian Seasoning: pulls all flavors together with typical pizza herbs

Step-by-Step Instructions

Steam the Cauliflower:
Chop cauliflower into small chunks then put in a microwave-safe dish with water and top with a wet paper towel. Microwave about 3 minutes till soft but not mushy. This fast cooking keeps some texture while helping it mix well with other stuff.
Brown the Sausage:
Cook Italian sausage in a big pan over medium-high heat, breaking it up as it cooks. This takes around 15 minutes to get nice brown bits that add tons of flavor. Pour off extra fat so your dish won't be too greasy.
Sauté the Mushrooms:
Add olive oil to the same pan you cooked sausage in and cook mushrooms well for 10 minutes. This longer cooking time gets rid of water that could make your casserole soggy. The mushrooms will get much smaller and taste stronger.
Layer the Casserole:
Begin with pasta sauce on the bottom of your greased baking dish then add half the meat and veggie mix. Keep building flavor with more sauce, pepperoni, and lots of mozzarella. Do another round of layers, finishing with a mix of Parmesan and Italian herbs for a tasty top crust.
Bake to Perfection:
Cook at 400°F for 30 minutes till bubbly and golden. Let the dish sit for 5 minutes before serving so it firms up and serves easier. Look for bubbling edges and a slightly brown top to know it's done.
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Low Carb Pizza Casserole | lilicooks.com

Cauliflower is the hidden champion in this dish. I wasn't sure about using it instead of pasta at first, but its bland taste soaks up all the Italian flavors wonderfully. My husband even said this bake has more taste than normal pizza because every bite has all the toppings mixed in.

Make-Ahead and Storage Tips

This pizza bake actually tastes better when prepared a day early. Do all steps except baking, wrap well with foil, and keep in the fridge up to 2 days. When you're ready to eat, bake as normal but add about 10 minutes since it'll be cold.

Any leftovers keep well in sealed containers in the fridge for up to 4 days. For longer storage, put cooled portions in freezer containers and freeze up to 3 months. Thaw in the fridge overnight before warming in a 350°F oven until hot all the way through.

Perfect Pairings

Enjoy this pizza bake with a simple arugula salad drizzled with olive oil and lemon juice for a full meal. The peppery leaves work well against the rich bake. Family members who aren't counting carbs might like some garlic bread on the side.

To create a pizza night feel, put out small dishes of extra toppings like red pepper flakes, fresh basil, and more Parmesan so everyone can dress up their own serving. This hands-on touch makes dinner more fun, especially for kids.

Low Carb Pizza Casserole Save
Low Carb Pizza Casserole | lilicooks.com

Topping Variations

This flexible dish works with many different add-ins. Try these popular twists for new flavor experiences:

  • Meat Lovers Version: throw in crunchy bacon and chopped ham with the other meats
  • Veggie Supreme: mix in olives, onions, and diced zucchini
  • Buffalo Chicken: swap out Italian sausage for shredded chicken mixed with buffalo sauce
  • Mediterranean Style: add feta cheese, olives, and artichoke hearts

Recipe FAQs

→ Can veggies other than cauliflower work?

Yes! Try swapping cauliflower for broccoli or zucchini. They pair wonderfully with the rest of the ingredients.

→ What marinara works best here?

Stick to a low-carb marinara like Rao's for the best balance of flavor and keto compliance.

→ Could I prep this earlier in the day?

Totally! Assemble it in advance, chill for a bit, and bake right before serving for the freshest taste.

→ How do I keep leftovers fresh?

Pop any extras in an airtight container in your fridge for up to 3 days. Warm it up before enjoying again!

→ Can I replace the sausage with ground beef?

No problem! Ground beef is a solid switch. Kick up the flavor with garlic or some dried herbs.

→ Is this a hit with kids?

Most kids enjoy the pizza-like flavors! Feel free to skip mushrooms or other ingredients they don't love.

→ Is there a vegetarian version?

You can make it meat-free by using extra veggies, like zucchini, spinach, or eggplant, instead of sausage.

Pizza Casserole Low Carb

Get all the pizza goodness minus the carbs! This gluten-free, hearty casserole is both irresistible and satisfying.

Preparation Time
20 min
Cooking Time
55 min
Overall Time
75 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 10 Serves

Dietary Options: Low-Carb, Gluten-Free

Ingredients

→ Vegetables

01 8 ounces of mushrooms, thinly sliced
02 14 ounces of small cauliflower pieces
03 1 green bell pepper, chopped into chunks

→ Protein

04 2.5 ounces of sliced pepperoni
05 2 pounds of Italian sausage, with casings removed if necessary

→ Dairy

06 12 ounces of shredded mozzarella
07 1/4 cup powdered Parmesan

→ Condiments & Sauces

08 1.5 cups of low-carb marinara sauce, such as Rao's

→ Spices & Oils

09 1 teaspoon of dried Italian herbs
10 1 tablespoon of olive oil

Steps

Step 01

Put the cauliflower into a bowl that’s safe for microwaves. Add 1 cup of water, cover it with a damp paper towel, and cook on high power for about 3 minutes, just until it's soft but firm to the bite.

Step 02

After draining, pat the cauliflower dry using some paper towels. Set it aside for later.

Step 03

Set your oven to 400°F (200°C) to get it ready.

Step 04

Use a large pan over medium-high heat to cook the sausage. Break it up as it cooks, letting it brown for about 15 minutes. Pour off any extra grease and put it aside.

Step 05

In the same pan, add olive oil and cook the mushrooms on medium-high heat for around 10 minutes. Stir occasionally until they release their moisture. Once done, move them to the side.

Step 06

Lightly grease a 13x9 inch baking dish with non-stick spray. Spread a thin layer (½ cup) of pasta sauce over the bottom.

Step 07

Using a big mixing bowl, stir together the prepared cauliflower, green pepper, mushrooms, and sausage. Make sure everything is evenly combined.

Step 08

Spoon half the mixed ingredients into the baking dish. Pour ½ cup of sauce over it, layer with half the pepperoni slices, and scatter 6 ounces of mozzarella on top.

Step 09

Repeat by adding the remaining mix, layering with the rest of the sauce, and most of the pepperoni (save 10 slices for the top). Finish with another 6 ounces of mozzarella.

Step 10

Combine the Parmesan and Italian seasoning in a small bowl. Sprinkle it over the top, then arrange the saved pepperoni slices.

Step 11

Bake in the hot oven for 30 minutes. Once it’s fully heated through and the cheese is bubbly, it’s ready to serve.

Tips

  1. This dish has 4 net carbs per serving, making it a great choice for keto or low-carb plans.

Required Tools

  • Bowl that can go in the microwave
  • Large frying pan
  • Paper towel (dampened)
  • 13x9 inch casserole pan
  • Big mixing bowl

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Includes mozzarella and Parmesan, which contain dairy.
  • If using pasta sauce that isn’t certified gluten-free, it may contain gluten.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 519
  • Fats: 43 g
  • Carbohydrates: 7 g
  • Proteins: 27 g