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Here at the Wholesome Yum house, we absolutely love pizza night. In fact, we have it for dinner in some form almost every week! For a no crust pizza option, my absolute favorite is this easy keto low carb pizza casserole recipe.
If you’re more into a traditional everything pizza, you might prefer my crustless pizza recipe in a cast iron skillet – it uses sausage and veggies as the base instead of the cauliflower you’ll find in this pizza casserole.
Some people might say that crustless pizza casserole isn’t really pizza. That may be true, but you still get all the flavors you love about it. Sometimes that’s more than enough for me, especially when I’m in a hurry.
Either way, low carb casseroles are among the most common dishes I make for dinner. Making a meal is so much faster and easier when you only have to make one thing! Low carb pizza casserole is one of my favorites. If you’re looking for other options, try chicken cordon bleu casserole, chicken bacon ranch casserole or pesto chicken casserole.
Of course, this isn’t to say that keto pizza casserole actually replaces real pizza for us all the time. When we really want a true pizza – with the crust and everything – the coconut flour version of the fathead pizza recipe is our absolute favorite. We alternate that one with a cauliflower pizza crust and a paleo pizza crust, though admittedly we usually top it with cheese, despite the crust being paleo.
How To Make Pizza Casserole To Save Time
As much as we love a real pizza with crust, a low carb pizza casserole is much quicker to make. That’s one of the reasons it’s a staple weeknight dinner at our house. With a no crust pizza casserole, there is no kneading dough or rolling it out!
You need just ten minutes of prep time to throw together an easy keto pizza casserole. It doesn’t get much faster than that. You can even assemble it in advance to save more time.
If you want to make the cauliflower pizza casserole ahead, you can put most of it together early. Even a few days before is fine. Simply complete the first three steps and place in the fridge. When you are ready to eat, just heat in the oven until it’s hot and the cheese melts.
Another option would be to freeze the casserole and bake straight from the freezer. This method would take longer, but allows for more long term storage. It will last at least a few months frozen without a problem.
Cauliflower Pizza Casserole To Get Your Veggies
I used cauliflower in this keto pizza casserole recipe, for its neutral flavor. Since this is essentially a crustless pizza, I wanted something that “feels” starchy (but actually is not) to make up for no crust. As always, cauliflower was perfect!
Is there anything cauliflower can’t do? I’ve used it in the past for all kinds of starch replacements. It works well in so many things, from cauliflower mac and cheese to cauliflower potato salad.
With all that cauliflower in there, a low carb pizza casserole is a great way to get your family to eat their veggies. And, other veggies would also work! Feel free to swap the cauliflower with any others you like.
If you usually like veggie toppings on your pizza, throw those either on top or inside, too. I usually stick with simply the cauliflower, which makes for an easy way to incorporate vegetables. It’s another reason for me to occasionally choose a cauliflower pizza casserole over a pizza with crust.
Even though veggie toppings are an option, my preference for pizza is simple pepperoni. So, it’s no surprise that pepperoni casserole is my favorite pizza casserole, too. Do you agree?
Keto Low Carb Pizza Casserole Recipe (Easy):
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Keto Low Carb Pizza Casserole Recipe (Easy) - 5 Ingredients
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Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 425 degrees F (218 degrees C).
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In a 9x13 in (23x33 cm) glass casserole dish, toss the cauliflower with olive oil, sea salt, and black pepper. Arrange evenly in a single layer and roast in the oven for about 25 minutes, until a little golden. If you want the cauliflower browned more evenly, you can toss halfway through. (Leave oven preheated after - you will need to use it again.)
- Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese, then top with Italian seasoning (if using). Place pepperoni slices over the cheese.
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Place the casserole back in the oven for about 10 minutes, until the cheese is melted and golden.
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Recipe Notes
Serving size: 1 cup, or 1/6 of entire casserole
Video Showing How To Make Low Carb Pizza Casserole:
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94 Comments
Pam
Can you use frozen cauliflower in place of a fresh head?
Wholesome Yum M
Hi Pam, Yes, just be sure to drain any excess liquid after roasting and before adding toppings. Enjoy!
anon
New to watching our carbs, and I am very suspicious of cauliflower (aka the angry ghost of broccolis past)
But we LOVED this. One for the recipe box for sure. This will become a staple in our home
Annemarie Laco
Hi! I love this recipe but do have a question, for frozen cauliflower, I steamed in the bag and put it in the casserole dish. Is there something I can use to find the cheese or is it supposed to be loose? Thanks so much! I love the sausage and peppers
Crockpot recipe as well. It is in my weekly rotation. Thanks so much for all the wonderful recipes. Annemarie
Wholesome Yum M
Hi Annmarie, I still recommend roasting the cauliflower instead of steaming it for this recipe. Roasting will help to get a lot of the moisture out, and steaming tends to hold a lot of the moisture in. I hope this helps!
Kristina
This looks like a great recipe! I’m going to give this a try with prosciutto and artichoke hearts this weekend.
Tashi
This is such a great recipe to make when you plan on having a pizza night, so anyone doing low carb has an alternative to eat. You can add any toppings you like also, this recipe is so simple and versatile
Linda
Fabulous!!! My hubby is so look happy for a pizza substitute and said it’s terrific! Thank you!!
Judy
Really a great dinner entree, with leftovers (for the two of us). I used fresh cauliflower, but you could probably use 2 pounds of frozen riced cauliflower. The more cauliflower to make the crust, the better.
Ours was vegetarian, with jarred red peppers, sliced mushrooms, and sliced olives. I made my own marinara sauce from 28 oz. can of crushed tomatoes.
Tip–saute the mushrooms. We had a lot of liquid after.
So glad to have leftovers tonight, no cooking! With low carb eating, I feel like I am cooking every night. Serving with leftover roasted radishes with onion–for a different textures
Elisha Yearling
very good publish, i definitely love this web site, keep on it