How can I make an easy low carb pizza casserole?

To make an easy low carb pizza casserole, start by using pre-cut cauliflower florets and pre-shredded mozzarella to save time. Cook your sausage and mushrooms in one pan to reduce cleanup. Use a high-quality, low-carb pasta sauce like Rao’s to enhance flavor without extra carbs. Layer all your ingredients in a 13x9 inch casserole dish, ensuring even distribution for consistent taste. Bake at 400°F until the cheese is bubbly and golden.

Can I use ground beef instead of Italian sausage in a low carb pizza casserole?

Absolutely! Ground beef is a great substitute and adds a different flavor profile. Just make sure to season it well with Italian seasoning, garlic, and a pinch of salt to mimic the sausage flavor. Cook the beef until it’s nicely browned, and drain any excess fat. Layer it in just like you would with the sausage. This swap keeps the dish low carb while offering a unique twist.

What makes this a crustless pizza casserole?

This casserole is crustless because it uses cauliflower instead of traditional pizza dough, which is perfect for low-carb diets. The cauliflower provides a sturdy base that absorbs flavors beautifully without adding extra carbs. This method keeps the dish gluten-free and keto-friendly, while still delivering all the satisfying flavors of a classic pizza. It’s a clever way to enjoy pizza without the guilt of a carb-heavy crust.

Why add eggs to a low carb pizza casserole?

Eggs can be added to a low carb pizza casserole to help bind the ingredients and add extra protein. They work well if you prefer a firmer texture in your casserole. Simply whisk a couple of eggs and mix them into your casserole ingredients before baking. This addition won’t alter the flavor significantly, but it will provide a more cohesive structure, especially if you’re planning to serve it in slices.

Delicious Low Carb Pizza Casserole Recipe

Description

Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all your favorite pizza flavors without the carbs!

Ingredients

Scale

14 ounces cauliflower florets, cut into bite-size pieces

2.5 ounces beef pepperoni

2 pounds Italian sausage, casings removed

1 tablespoon olive oil

8 ounces mushrooms, sliced

1 green pepper, cut into bite-size pieces

12 ounces mozzarella cheese, shredded

1.5 cups low carb pasta sauce (e.g., Rao’s Homemade Marinara)

1/4 cup Parmesan cheese, powdered

1 teaspoon Italian seasoning

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Instructions

1. Steam the cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for 3 minutes. Drain and pat dry.

2. Preheat oven to 400 degrees F.

3. Cook Italian sausage in a skillet over medium-high heat for about 15 minutes. Drain excess fat.

4. In the same skillet, add olive oil and sauté mushrooms over medium-high heat for 10 minutes.

5. Spread 1/2 cup of pasta sauce on the bottom of a greased 13×9 inch casserole dish.

6. In a large bowl, combine cauliflower, sausage, mushrooms, and green peppers. Toss well.

7. Spread half of the mixture in the casserole dish, then layer with 1/2 cup pasta sauce, half of the beef pepperoni, and 6 ounces mozzarella cheese.

8. Layer with the remaining mixture, beef pepperoni (save 10 slices for topping), remaining sauce, and mozzarella cheese.

9. Mix Parmesan cheese and Italian seasoning, then sprinkle over the casserole and top with 10 slices of beef pepperoni.

10. Bake for 30 minutes or until cheese is melted and casserole is warmed through.

Notes

4 Net Carbs per serving

Perfect for make-ahead and easy reheating

Prep Time: 20
Cook Time: 55
Category: Main
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 519 kcal
Sugar: 3 g
Sodium: 1195 mg
Fat: 43 g
Saturated Fat: 17 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 100 mg