Shop
My
Custom
My Pizza Casserole Is The Easiest Kind Of Pizza
Here at the Wholesome Yum house, we absolutely love pizza night. In fact, we have it for dinner in some form almost every week! I’m not going to pretend this pizza casserole can always replace actual pizza (sometimes you just want the crust and all), but it’s definitely one of the easiest options and still hits that pizza craving. Here’s why I keep it on rotation:
- It’s the best parts of a pizza – I think the best part of pizza is the melty cheese and toppings, so my pizza casserole recipe focuses on that! I picked a simple base and my family’s favorite topping (pepperoni, naturally), but you can customize it to your heart’s content. I’ll explain how!
- So much easier than a crust – This 5-ingredient recipe involves no kneading, no rolling, and it comes together as a one-pan meal. It’s a lot like my pizza bowl and crustless pizza, but even easier in casserole form.
- Better for you – Unlike regular pizza (and even many pizza casserole recipes I’ve seen that use pasta), my version is packed with veggies, naturally gluten-free, and mainly protein and fiber instead of simple carbs. It’s lightened up comfort food at its best.
- Family friendly – Despite the veggies, my kids still enjoy this. You can easily customize it with a base and toppings that your family likes.
If you’re down for a lighter, easier (but still super cheesy) kind of pizza night, this pizza casserole is here for it. Make it with me!
Reader Review
“I made this tonight for the first time and it was a hit! I appreciate the versatility of this recipe and added a few veggies on top. The family wants this to be a regular.” –Jan
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my easy pizza casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Base – I used roasted cauliflower as a healthy base in my pizza casserole recipe. I know, I know… everyone is always trying to get this veggie to be everything. (I’m looking at you, cauliflower mac and cheese and cauliflower potato salad.) But honestly, its neutral flavor works incredibly well here. If you’re not a fan, you can use:
- Other veggies – I’ve also made this dish using riced cauliflower and roasted zucchini (similar to the base of my Big Mac casserole). If you prefer more classic pizza vibes, I recommend roasting a mixture of mushrooms, onions, green bell peppers, and black olives for your base.
- Cooked meats – Try crumbled ground beef or Italian sausage, or shredded chicken.
- Sauce – My favorite here is this marinara sauce recipe. You can also use sugar-free pizza sauce (I recommend using less because it’s more intense), grab your favorite store-bought brand, or even choose white pizza vibes using my Alfredo sauce.
- Cheese – I almost always use classic mozzarella.
- Toppings – I kept it simple with just pepperoni slices. You can also use veggies or even cooked meats as toppings.
- Oil & Seasonings – I use olive oil, Italian seasoning (optional), sea salt, and black pepper for roasting the cauliflower. Garlic powder can be a nice addition, too!
FREE 5-Ingredient Recipe EBook
GET IT NOW
How To Make Pizza Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook your base. In a casserole dish, stir the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Roast in the oven until tender and lightly browned, tossing halfway through. (If you go with cooked meat as your base like I suggested above, just cook it in a large skillet instead, then transfer to the baking dish.)
- Layer on the sauce, cheese, and toppings. I pour on the marinara sauce first, so it coats the base, then top with shredded cheese and pepperoni.
- Bake until melty. Return pepperoni pizza casserole to the oven and bake until the cheese is melted and golden. I sprinkled fresh parsley on top for garnish this time, but other pizza garnishes (like fresh basil, crushed red pepper flakes, or grated parmesan cheese) also taste great here!
My Recipe Tips
- To avoid a watery casserole, your base has to be completely precooked. If you don’t roast your cauliflower long enough, it’ll release more water during the second bake and water down your sauce. And if you use a meat base without cooking it, you’ll end up with a greasy mess. Trust me!
- Thicker sauces work best in this pizza casserole. I’ve found that thinner ones can yield a watery dish overall, even if the veggies are precooked.
- For more browning and faster cook time, roast the cauliflower on a sheet pan instead. I just used the same baking dish to save on washing dishes, but the cauliflower does roast faster and caramelize more if you use a baking sheet!
- Can you cook the base another way? Sure! You can boil or steam the vegetables, and just drain before assembling the casserole. I just prefer the flavor of roasting.
- Most of your favorite pizza toppings can work as a base or a topping in this recipe. I usually put all my “pizza toppings” on top when I do the cauliflower base, but when I’m tired of that, I do cooked meats or more traditional “pizza veggies” as the base itself. Anything works as long as it’s all precooked!
Pizza Casserole (5 Ingredients)
By
My pizza casserole recipe is an easy, 5-ingredient, one-pan dinner with melty cheese, marinara sauce, pepperoni, and roasted veggies.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 425 degrees F (218 degrees C).
-
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.
-
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.)
-
Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
-
Place the casserole back in the oven for 10-15 minutes, until the cheese is melted and golden.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/6 of entire casserole
- Tips: Check out my recipe tips above to help you avoid a watery result, plus my shortcut when I want to make this faster.
- Storage: If I have a lot left, I keep leftovers right in the baking dish and cover with plastic wrap. They keep for 2-3 days that way. When I have just a little bit or want meal prep portions, I transfer them to an airtight container, which gets an extra 1-2 days out of them.
- Meal prep: This pizza casserole is perfect for meal prep! I often assemble it in advance, and either keep in the refrigerator or freeze.
- Reheat: Microwave pieces individually, or warm the whole thing in the oven at 350 degrees F.
- Freeze: You can freeze the entire baking dish (which I recommend thawing before heating), or divide into portions and wrap individually for easy lunches (that I heat right from the freezer). They’re best within 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle, Keto Ebook Bundle, and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Pizza Casserole
179 Comments
Marsha
1Hi Maya, I was wondering if I can use a can or 2 of my favorite pizza sauce instead of marinara? We love it and I think it would be delicious in this casserole. Also it is thick so it wouldn’t be watery either. Thanks for your opinion. We love your recipes and look forward to your emails with new recipe ideas! Keep them coming!! LOL
Maya | Wholesome Yum
0Hi Marsha, Yes, absolutely! Please let me know how it turns out.
Chrissy
1This 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!
Kara
1I used half sausage and half pepperoni, and it was so yummy! Roasting the cauliflower first really does make a difference!
Jenai
1Guys. 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. ❤️
Jules
0This was DELICIOUS!!! It was a smidge wet because of the sauce I used but even still it was truly delicious!!!! The cauliflower has a bit too many new carbs for me on the plan I’m on so I may not make it again but will sub zucchini instead. Any thoughts on how much zucchini to use in place of the large head of cauliflower? I could make doodles or just follow your roasted zucchini recipe but curious if you have thoughts on how much to sub to make it similar to this. Thank you for all you do and all your recipes and very hard work!!!
Wholesome Yum A
0So happy you loved it, Jules! The wetness can definitely vary depending on what brand of sauce you use, but I’m glad it still turned out delicious.
Zucchini is a great swap here. You can use about 1 lb of zucchini, similar to what’s used in the Big Mac casserole. Just roast it well first, since it releases more moisture, so the casserole doesn’t end up too wet
Nancy
0Loved it. Hit the spot. Love the recipes.
Wholesome Yum D
0I’m really happy to hear that, Nancy! So glad it hit the spot and I appreciate you following along with the recipes!
Gloria Smith
0I really love this! After the cauliflower has cooked, I mixed in a pound of browned and drained hot sausage. I also used Rao’s Arrabbiata (spicy marinara) sauce. Makes a really hearty meal.
Maya | Wholesome Yum
0I’m so glad you loved it, Gloria! Thank you for sharing your variation.
Chantal
0This is amazing every time! Even for the friends and family that aren’t keto, it is a favorite!
Maya | Wholesome Yum
0Thank you so much, Chantal! That’s awesome.
Leah
0We all loved this. Like some others, I did add about a half pound of ground beef – layered it around the roasted cauliflower then continued the recipe from there. For my non-carb counting people I took a can of Pillsbury Refrigerated Pizza Dough, cut it into squares with my pizza cutter, brushed it with EVOO and garlic salt and baked. Served it as a side item along with a salad. I got a “you can make it again” from my teenager who will definitely keep her opinion to herself when she is not a fan. Next time I think I will try some mushrooms on the top with the pepperoni. My favorite combo for pizza back in the day.
Maya | Wholesome Yum
0I’m so glad you all loved it, Leah! Ground beef makes a great addition. Thank you for sharing your variation with the pizza dough, too.
Jan
0I made this tonight for the first time and it was a hit! I appreciate the versatility of this recipe and added a few veggies on top. The family wants this to be a regular
Maya | Wholesome Yum
0I’m so glad it was a hit, Jan! Great idea to add veggies on top. Hope you make it again soon.
Mallory Wagner
0I made this tonight for dinner for my husband and I as a way to fill our “pizza craving” but in a healthier way. Couple points to note (and would gladly take any advice on!), I used frozen riced cauliflower for the base and I think that made it a bit runny. There were no complaints on taste by any means but next time I think I will thaw the frozen riced cauliflower then try to “dry” it out a bit before putting in the pan. I wonder if baking just the riced cauliflower prior to putting the toppings (like you suggest with the raw cauliflower) on would have helped this? The other thing I would note is that this recipe is fabulous with homemade red sauce, which I did! I made 2 pans of this tonight, 1 was a sausage, mushroom, and pepperoni and the other was a “supreme” style. Both were overall excellent and my hubby says this needs to go in the regular rotation!
Maya | Wholesome Yum
0Hi Mallory, I’m glad you liked this dish overall! Yes, it turned out watery because you didn’t pre-cook the cauliflower. For florets I roast them, but if you’re using cauliflower rice (whether fresh or frozen), I would recommend frying it on the stovetop before adding it to the pan. Then just layer with the other ingredients before baking. Hope this helps for next time!
jersuerhodes
0Delicious recipe and super easy to make. I added in some of our pizza topping favorites – mushrooms, sausage etc. Love that it is low carb! Thanks Maya!
Maya | Wholesome Yum
0I’m so glad you liked it! And yes, all kinds of toppings work great!
Wendi Miller
0Lately, I’ve been craving pizza like there is NO tomorrow and since I’m trying to move to a Keto lifestyle so lacking pizza has been an issue. Also, for some reason as I get older, I’ve been anti-veggie. I used to LOVE veggies but now, blech. LOL So I had to give this a try. It’s a great way to sneak in veggies while eating a favorite food. It turned out fantastic! Even my husband who can eat everything liked it a lot. He’s actually looking forward to leftovers and he doesn’t do that anymore. The variations are endless and the cauliflower is really unnoticable. I think next time though, I’ll used riced cauliflower and make a “crust.” Overall, this was a truly satisfying meal and solved my craving for pizza. Thank you for sharing!
Paula
0This was such a delicious recipe. I used the suggested Turkey pepperoni. I will be making this again!
Maya | Wholesome Yum
0Thank you, Paula! I’m glad you liked it with the turkey pepperoni.
Jeannette
0Made this tonight and it was a bang! Hubby even had 2 servings! Yea! Question: Can the cauliflower be done in a blender? Thanks!
Maya | Wholesome Yum
0Hi Jeannette, I’m glad you and your husband enjoyed this pizza casserole! 2 servings is always a good sign, lol. By blender, do you mean like mashed cauliflower? If so, yes, you can! I’d recommend increasing the amount of cauliflower if you want to do that, since the volume will shrink when you blend it.
Holly
0Just made this today for lunch. It is so yummy. I used cauliflower rice. I used Mexican cheese and put some Italian seasoning and garlic in the cauliflower rice then I put some red pepper flakes on top of the cheese. Will definitely make this again. Even my kids love it. Going to make this on the weekend so my husband can try it
Maya | Wholesome Yum
0Thank you, Holly! I’m so glad you and your kids loved this recipe. Hope your husband will, too!
Linda Dreher
0I loved the pizza recipe, it was so good!
I used cauliflower rice instead of cauliflower pieces, my husband doesn’t particularly like cauliflower. But he ate this. I also added crumbled Italian sausage.
Maya | Wholesome Yum
0Thank you, Linda! Glad to hear you and your husband liked this. You might also like my cheeseburger casserole, which uses cauliflower rice as a base.
Keith
0I recommend blitzing the cauliflower in a food processor to make cauliflower “rice”. Toss it in a large bowl with olive oil, herbs, garlic, salt and pepper before laying out the layer in the casserole dish. Do toss it around halfway though as per the recipe, and then lay it out evenly again. You’ll end up with something resembling a crust.
Tessa
0I made this with the alternative zucchini bottom. SOOO good!
Jeff Kobman
0I make the pizza casserole regularly because it’s keto and yummy! I cut the leftover into squares and wrap it for the freezer. I can pop it in the microwave and have a tasty and filling dinner. THANKS Maya!