All the flavors of your favorite pizza—minus the crust!
This Low Carb Pizza Casserole is cheesy, hearty, and packed with everything you love about pizza, but in a lighter, keto-friendly form. Made with seasoned sausage, melty mozzarella, and tender cauliflower, it’s an easy weeknight dinner that satisfies both comfort food cravings and low-carb goals.
Why You’ll Love This Pizza Casserole
🍕 Keto-Friendly Comfort Food:
All the classic pizza flavors without the carbs! Cauliflower replaces the crust, and a low-carb marinara ties everything together for a guilt-free indulgence.
🧀 Cheesy, Satisfying Goodness:
Loaded with mozzarella, Parmesan, and pepperoni, this casserole is pure comfort in every bite.
🍽️ One-Pan Convenience:
Everything bakes in a single dish—no dough, no mess, and minimal cleanup.
👨👩👧👦 Family-Approved:
Everyone can customize their side of the casserole with favorite toppings. It’s the perfect dinner compromise!
💪 Protein-Packed & Filling:
With Italian sausage and plenty of cheese, this dish keeps you full and energized for hours.
Ingredients
For the Vegetables
- 8 oz sliced mushrooms
- 14 oz cauliflower florets (cut into bite-sized pieces)
- 1 green bell pepper, diced (½-inch pieces)
For the Meat
- 2 lb Italian sausage (casings removed if necessary)
- 1 tbsp olive oil
- 2.5 oz pepperoni slices (divided)
For Assembly & Topping
- 12 oz shredded mozzarella cheese (shred from a block for best melt)
- ¼ cup grated Parmesan cheese
- 1½ cups low-carb pasta sauce (such as Rao’s Homemade Marinara)
- 1 tsp Italian seasoning
Instructions
1. Prepare the Cauliflower
Cut cauliflower into florets and steam in the microwave with 1 cup of water for about 3 minutes, until tender but not mushy.
Drain and pat dry with paper towels to remove moisture. Set aside.
2. Cook the Sausage and Mushrooms
Preheat oven to 400°F (200°C).
In a large skillet, cook the Italian sausage over medium-high heat for 10–15 minutes, until browned and cooked through. Drain excess fat.
Add olive oil to the same skillet, then sauté mushrooms for 8–10 minutes until softened and most of the moisture evaporates. Set aside.
3. Combine the Ingredients
In a large mixing bowl, combine the cooked sausage, mushrooms, steamed cauliflower, and diced green pepper. Toss together gently.
4. Assemble the Casserole
Spray a 13×9-inch casserole dish with non-stick spray. Spread ½ cup of marinara sauce on the bottom.
Add half the cauliflower mixture, top with ½ cup sauce, half the pepperoni, and 6 oz mozzarella.
Repeat layers with remaining mixture, sauce, pepperoni, and mozzarella.
Sprinkle Parmesan and Italian seasoning over the top, then add reserved pepperoni slices.
5. Bake
Bake uncovered for 30 minutes, until the cheese is melted and golden brown and the sauce bubbles around the edges.
Let rest for 10–15 minutes before serving to help the cheese set and flavors meld.
Tips for Success
- Avoid a Watery Casserole: Drain sausage and pat cauliflower dry before baking.
- Use Thick Sauce: A quality marinara (like Rao’s) prevents sogginess.
- Broil for Crispiness: For a browned, bubbly top, broil for 2–3 minutes at the end.
- Rest Before Serving: Cooling briefly helps the layers hold together better.
Substitution Ideas
- Cauliflower: Try broccoli florets or chopped zucchini.
- Sausage: Substitute ground beef, turkey, or chicken—add olive oil for moisture.
- Pepperoni: Use turkey pepperoni, Canadian bacon, or salami.
- Cheese: Mozzarella, provolone, Monterey Jack, or any pizza blend works great.
- Sauce: If not strictly low-carb, regular marinara or crushed tomatoes with herbs work fine.
What to Serve With Pizza Casserole
Pair this rich, cheesy dish with a simple green salad dressed in olive oil and Italian seasoning.
For a low-carb side, try zucchini garlic bread or keto-friendly garlic knots.
Feeding non–low-carb eaters? Serve it with classic garlic bread for a full pizza-night experience!
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Assemble and freeze unbaked for up to 3 months, or freeze baked portions for 2 months.
- Reheat: Microwave for 2–3 minutes or bake at 350°F for 15–20 minutes. Thaw frozen portions overnight in the fridge before reheating.
How to Tell It’s Done
Your casserole is ready when:
- The cheese is fully melted and lightly browned.
- The sauce is bubbling at the edges.
- Cauliflower is fork-tender.
If unsure, lift a corner with a spatula—if the sauce is thick (not watery), it’s perfect!
Common Questions
Why is my casserole watery?
Cauliflower releases moisture as it cooks. Pat dry before baking, drain sausage, and let the casserole rest before serving.
How can I get the top crispier?
Broil for 2–3 minutes at the end—but watch closely to prevent burning.
Can I make it ahead of time?
Yes! Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Easy
Serves: 6–8