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Get It NowThis pepperoni pizza casserole recipe, sometimes called a pizza bake, is one of the easiest no crust pizza options you can make. Loads of pepperoni, marinara, Italian seasonings, and melty mozzarella cheese layer over roasted cauliflower and cook in under an hour, including prep! It’s similar to my pizza bowl and crustless pizza recipe in a cast iron skillet, but with the ease of a casserole.
Here at the Wholesome Yum house, we absolutely love pizza night. In fact, we have it for dinner in some form almost every week! 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 – my keto pizza recipe is our absolute favorite. We alternate that one with a cauliflower pizza crust, portobello mushroom pizza, and chaffle pizza.
What Is Pizza Casserole?
Pizza casserole is a one-pan dish that with your favorite pizza toppings baked in! Variations of this casserole replace the usual crust with cooked pasta or vegetables.
This dish uses roasted cauliflower as the crust substitute — and just like with cauliflower mac and cheese and cauliflower potato salad, it makes a perfect starch replacement!
Why You’ll Love This Pepperoni Pizza Casserole Recipe
- Tangy tomato sauce with pepperoni and cheese
- Cheesy pizza taste with caramelized roasted veggies
- 5 simple ingredients
- Only 10 minutes of prep
- No kneading dough or rolling it out
- Naturally low carb, gluten-free, and healthy
- Great for kids (or any pizza lovers)!
Ingredients & Substitutions
This section explains how to choose the best ingredients for pizza casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – I used cauliflower as a healthy base in this keto pizza casserole recipe. It works well since it has a neutral flavor, but you can get other ideas for the base in the Recipe Variations section below. Use fresh or frozen cauliflower florets, cut into bite-sized pieces. Riced cauliflower also works!
- Olive Oil – Extra virgin olive oil works well for this Italian recipe, but use any neutral cooking oil you like. Avoid butter because it can scorch before the cauliflower is cooked through.
- Italian Seasoning – I prefer to make my own homemade Italian seasoning, but store bought seasoning mixes work fine.
- Sea Salt & Black Pepper – For seasoning cauliflower.
- Marinara Sauce – Any kind of marinara will do, but I always use no or low sugar varieties, either store-bought or this sugar-free marinara sauce recipe. You can also use sugar-free pizza sauce.
- Mozzarella Cheese – Shred it yourself or get it pre-shredded to save time.
- Pepperoni Slices – Regular pepperoni or turkey pepperoni both work well. You can also do other pizza toppings either on top or inside the casserole — see the Recipe Variations section below for ideas.
How To Make Pizza Casserole
This section shows how to make baked pizza casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Toss. In a casserole dish, toss the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Arrange in a single layer.
TIP: Roasting on a sheet pan also works!
To save on washing dishes, I used the baking dish that’s later used for the casserole, but the cauliflower does roast faster if you use a baking sheet.
- Roast. Cook cauliflower until tender and lightly browned, stirring halfway through.
- Top. Evenly pour marinara sauce over the cauliflower mixture and sprinkle with shredded cheese. Top with pepperoni.
- Bake. Return pepperoni pizza casserole to the oven and bake until the cheese is melted and golden. Let the pizza casserole rest for about 5 minutes before serving.
Recipe Variations
There’s more than one way to make this delicious pizza. Try these variations!
- Crockpot Pizza Casserole – Layer cauliflower florets in a slow cooker and pour in the marinara sauce. Cook on high for 2 hours. Add the cheese and pepperoni slices during the last 15 minutes.
- Zucchini Pizza Casserole – Use 1 lb of sliced zucchini instead of cauliflower. Brush slices with oil and season with salt, then roast on a sheet pan at 400 degrees F for about 20 minutes. Pat dry, transfer to a casserole dish, and proceed with the rest of the recipe as written.
- Pizza Pasta Casserole – Trade cauliflower with your cooked pasta of choice (I use keto egg noodles). Transfer pasta with sauce to a greased 9×13 inch baking dish. Bake for 25 minutes at 350 degrees F, then remove from oven and top with shredded cheese and pepperoni slices. Bake an additional 5 minutes, or until cheese is melted.
- Use other veggies – Swap out some (or all) cauliflower for broccoli, mushrooms, onions, green bell peppers, garlic, or black olives. Cut into even pieces (so they roast at the same rate) and fold them into the cauliflower (the base layer of the pizza bake), or use them as toppings instead of pepperoni.
- Try other meats – I made a pepperoni pizza casserole since it’s the most popular flavor, but you can also make this dish with Canadian bacon, cooked ground beef (or ground turkey), Italian sausage, shredded chicken, or baked bacon.
- Add toppings – I used fresh parsley as a garnish, but you can also try fresh basil, crushed red pepper flakes, or grated parmesan cheese.
Storage Instructions
- Store: Keep leftover cauliflower pizza casserole in an airtight container up to 3 days in the refrigerator.
- Meal prep: Assemble ahead, cover in plastic wrap and store in the fridge until ready to bake. Or, freeze the assembled casserole and bake straight from the freezer. This method takes longer, but allows for more long term storage. It will last at least 3 months frozen.
- Reheat: Reheat portions in the microwave, or reheat the entire casserole in a warm oven at 350 degrees F.
- Freeze: Wrap fully cooled portions of keto pizza casserole in plastic wrap and freeze up to 3 months.
What To Serve With Pizza Casserole
This easy pizza casserole recipe stands on its own, but for heartier appetites or if company’s coming, here are some extras to go with it:
- Easy veggies – Share oven space with tasty sides like baked brussels sprouts, roasted green beans with garlic, and balsamic roasted mushrooms.
- Salads – Pair a pizza bake with a Caprese salad, Greek salad, or cucumber tomato avocado salad.
- Soups – Try this dish with chicken florentine soup, vegetable soup, or sausage kale soup.
More Easy Casserole Recipes
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! Here are more of my favorites:
Tools To Make A Pizza Bake
- Stoneware Casserole Dish – A high-quality baking dish that goes from oven to table.
Pizza Casserole
Pizza Casserole (Easy, 5 Ingredients!)
This pepperoni pizza casserole recipe is an easy dinner in one dish, featuring tomato sauce, melty cheese & zesty pepperoni. 10 minutes prep!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap 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 9×13 in (23×33 cm) white stoneware casserole dish, toss the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Arrange evenly in a single layer.
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Roast cauliflower in the oven for about 25 minutes, tossing halfway through, until tender and a little golden. (Leave oven on afterward — you will need to use it again.)
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Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
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Place the casserole back in the oven for 10-15 minutes, until the cheese is melted and golden.
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Recipe Notes
Serving size: 1 cup, or 1/6 of entire casserole
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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138 Comments
Nancy Sproull
0I have made this three times and we love it! The two layers make it so thick and hearty and we use sausage,green and black olives, mushrooms, onions, colored peppers, and lots of pepperoni. It is delicious whatever we use! We like to keep some in the freezer for carefree delicious dinners!
John Howell
0Wow, this was the best! I had a yellow onion, so I diced up about a 1/4 cup and tossed it with the cauliflower for roasting. This was so good I wanted to eat the whole casserole in one sitting.
Kristen Lee Schultz
0Amazing recipe!!
Eve
0After roasting the cauliflower, I added two precooked shredded chicken breasts. I’m not a huge fan of red sauce, so I added a couple tablespoons of tomato paste with a little over half a jar of Raos Alfredo sauce equaling 1 1/2 cups. I used 2 1/2 ounces ( half a package) of pepperoni. This was so good! And I can see it being a base for lots of different variations. Thank you.
Maria
0We loved this pizza casserole! So versatile. Our little store didn’t have cauli so I used broccoli and mushrooms. Hubby and I were both happy that it’s so filling we have enough for dinner tomorrow.
Chrissy
0This was so tasty. The only change made was to bake in a 9” springform pan, which then resembled a deep dish pizza! After cooling and unbuckling from the pan, it was so incredibly structurally sound that I could divide it into 6 neat wedges. Thank you!
Debbie
0Hi there! I am wondering how much riced cauliflower would be an adequate substitute for a large head of cauliflower? I have prepackaged 240 gram each. Thinking maybe 2 pkgs.? Thank you. Love your recipes. They make it easy to eat keto. 🙂 This one sounds delicious too!
Wholesome Yum D
0Hi Debbie, Yes, I would recommend two packages.
Kara
0I used half sausage and half pepperoni, and it was so yummy! Roasting the cauliflower first really does make a difference!
Journa Liz Ramirez
0Brought this pizza casserole to our church potluck, it was a hit! Everyone was impressed! I’ll surely make this again, thanks Maya!
Ramona D
0Such a fun twist on pizza and you don’t miss the crust at all. Very easy to make, thanks!
Clare
0Has anyone tried frozen riced cauliflower?
Clare
0Nevermind, I used the comment search function and found out that “yes, you can use rice cauliflower” 😀
Kim
0So good!! And easy!!
Jill
0Yes, I did roast the cauliflower beforehand. It was still delicious though! Thanks for your quick reply and also for all of your great recipes!
Jill
0Hello, This tasted great! I added veggies on the top as well. I used a thicker pizza sauce, but it still created a lot of liquid on the bottom after it came out of the oven. Is there any way to avoid this? Thanks!
Wholesome Yum D
0Hi Jill, This recipe does produce liquid when baked. Just want to confirm you baked the cauliflower before adding it to the casserole dish?
Elizabeth
0It was delicious. My son doesn’t like cauliflower and he loved it!
Marsha Whitt
0Thank you for all your wonderful recipes! It looks like cheese is a very important part of this recipe. I can’t eat regular dairy cheese. I can eat goat cheese. Any suggestions on what to use for this recipe? Thanks.
Wholesome Yum D
0Hi Marsha, I have never tried it but you could try vegan Mozzarella cheese in this recipe.
Marsha Whitt
0Thank you for the suggestion. I made this tonight using spaghetti squash, onion, mushrooms, sausage, and pepperoni. I used regular cheese on my husband’s half, and Earth Grown Vegan Mozzarella on my half (this added a few more carbs than I would prefer though). This was sooooo goooood! Even Kevin loved it. Will definitely make this again!
David
0One thing not really addressed anywhere is the role of tomato and tomato sauces. It is not even listed on the keto vegetable list on this site.
To me, pizza consists of cheese, tomatoes, onions, and assorted toppings. Are tomatoes ok on a keto diet? I will begin the diet this week, so I am just learning. Thanks
Wholesome Yum D
0Hi David, You can actually find tomatoes on the keto fruit list.
Sam
0Trying to nail this down before making – should I roast the cauliflower before assembly if I’m intending to freeze before baking/eating?
Wholesome Yum D
0Hi Sam, Yes you could want to roast the cauliflower before freezing.
Mary
0I had gastric surgery 7 years ago and have gained 3/4 of my weight back, is the Keto diet for people like me? If it is I will surely try it.
Bracha
0Yes. I have read that the keto diet is a good plan for post gastric surgery. I don’t have personal experience, though. Do your research. Best of luck.
Maya | Wholesome Yum
0Hi Mary, You can read about the benefits of keto here — I do think it can help you! However, as always, please check with your doctor.
Liliana
0Can this be prepared in advance, roast the cauliflower and finish the next day? Thank you
Wholesome Yum D
0Hi Liliana, Yes, you could roast the cauliflower the day before.
Jenai
0Guys. DELICIOUS is the only word I can use to describe this. This is my first try at a cauliflower based recipe and I am definitely a new fan. I made a few changes to really up the recipe for my own personal taste! I added red onions, yellow bell pepper, and mushrooms with fennel seed to give it a supreme pizza style! I also did the added Italian seasoning and some red pepper flakes inside the cauliflower mix. I was straight winging it but it worked!! So good, and I still have 5 more slices to look forward to. ❤️
Heather Kellogg Harris
0AMAZING!!!
Wilkins
0Delicious! Took it to a group event & those that tried it, RAVED about it! Putting on rotation!! Thank you for the recipe(s). I never would have thought cauliflower could taste good!! LOL!
Trista
0This pizza was so yummy and delicious. It’s to die for! And I love that I can add any toppings I like on it.
Kathi
0Really tasted like pizza! Added cooked spicy sausage crumbles under the pizza sauce, cheese and turkey pepperoni. Delish and easy to make.
Heather L McPhail
0Tis was easy to do and came out perfect!! Was a huge hit tonight! Will be doing this one again!
Jeniffer
0Hi, should I leave the cauliflower in its respective floret form or do I grate it and turn it into cauliflower rice
Wholesome Yum M
0Hi Jennifer, Chop the cauliflower into bite-sized florets. Enjoy!
Jeniffer
0Thank you
Claire
0This recipe is awesome! Getting that initial crisp on the cauliflower makes all the difference. I’ve made it a few times, now, and I’ve started taking a few liberties. After baking the cauliflower (i did add peppers and onions) i added a layer of ricotta cheese. So it’s like a lasagna pizza. It was a risk, but it paid off. This is definitely not a low fat or calorie meal, but it’s insanely delicious and totally keto!
Jennifer
0If you wanted to freeze, how would you follow this recipe? Put everything together, freeze, and then follow cooking instructions?
Wholesome Yum M
0Hi Jennifer, Yes, the best way to freeze this would be to fully assemble it and then freeze. When you are ready to bake it, take it out of the freezer a couple of hours or so before cooking and let it thaw. Place it in the oven and follow the final cooking instructions. The bake time may vary depending on if it is still frozen in the middle.
Lisa
0Family loved it! Very easy to make!
Liz
0I love this dish! Healthy substitute for pizza lovers and its super easy to make.
Pam
0Can you use frozen cauliflower in place of a fresh head?
Wholesome Yum M
0Hi Pam, Yes, just be sure to drain any excess liquid after roasting and before adding toppings. Enjoy!
anon
0New 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
0Hi! 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
0Hi 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
0This looks like a great recipe! I’m going to give this a try with prosciutto and artichoke hearts this weekend.
Tashi
0This 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
0Fabulous!!! My hubby is so look happy for a pizza substitute and said it’s terrific! Thank you!!
Judy
0Really 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
0very good publish, i definitely love this web site, keep on it