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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.
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 bake.
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.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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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RECIPE CARD
Keto Low Carb Pizza Casserole Recipe (Easy) - 5 Ingredients
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- 1 large head Cauliflower (cut into small florets)
- 2 tbsp Olive oil
- Sea salt
- Black pepper
- 1 1/2 cup Marinara sauce
- 2 cup Mozzarella cheese (shredded)
- 2 oz Pepperoni slices
- 2 tsp Italian seasoning (optional)
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 425 degrees F (218 degrees C).
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.
Place the casserole back in the oven for about 10 minutes, until the cheese is melted and golden.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1 cup, or 1/6 of entire casserole
Video Showing How To Make Low Carb Pizza Casserole:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Pizza Casserole!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
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43 Comments
Lori
Have you (or has anyone) tried freezing the leftovers? I live alone, and will be starting a 7-day Egg Fast tomorrow, but I am making this for football Sunday today.
Maya | Wholesome Yum
Hi Lori, Yes, you can freeze leftovers.
Rabia
Can I use Bolognese sauce instead of marinara?
Maya | Wholesome Yum
Sure, you can if you’d like!
Amanda Grant
I made this and it was so yummy! Thank you for posting this easy recipe.
Trish
I made this tonight because it’s raining and I wanted some comfort food. Delicious!! I added a few jalapeño strips, crumbled cooked sausage crumbles and garlic. This recipe is a keeper!! Thank you!
Maya | Wholesome Yum
I am so happy you liked the casserole, Trish! Thank you!
Erika
Woot woot it turned out great! Soooo good. I just stared keto and this is just perfect. I added some mushrooms and green pepper to the cauliflower. And low carb pizza sauce instead of marinara. Thank you for this quick amazing recipe.
Maya | Wholesome Yum
I am so happy to hear that, Erika! Please come back soon!
Christina
Amazing! So good. Highly recommend it!!
Maya | Wholesome Yum
I am so happy you liked the casserole, Christina! Have a great day!
Doreen Aery
Hi. I love this recipe. However, because of digestive issues, I cannot use cauliflower. Is there another veggie instead? Thanks for all you do.
Maya | Wholesome Yum
Hi Doreen, Sure, feel free to use any veggies you like!
Robin
This is a fantastic idea because we love pizza at our house, too. I must cut the carbs for my family, though! This isn’t really a question about the recipe but cauliflower in general, and I’m hoping this will be a great platform for an answer.
I hate cauliflower. I don’t love the texture, taste, or smell. To be fair, I’ve only ever tried to eat it raw and in a store-bought, freezer steamed “mashed potato” form (yuck). So many people are using it for healthy recipes. Have a misjudged cauliflower? Is is some magical unicorn that tastes different roasted and hidden behind sauce and cheese? Any other advice for making myself love it?
Maya | Wholesome Yum
Hi Robin, I definitely recommend trying cauliflower roasted. The flavor is pretty different versus steaming, and there isn’t much of a smell that way. Let me know what you think if you try it!
John
Can you cauliflower rice instead?
Maya | Wholesome Yum
Hi John, Yes, you can! If you still “roast” it, you’d need to reduce the time quite a lot since the pieces are much smaller. Otherwise you could steam or stir fry it before making the casserole with it. Squeeze out extra moisture first if you steam it.
Kathy
Tried it loved it; will make again
Maya | Wholesome Yum
I am so happy you liked it, Kathy!
Stevie
Just made this recipe, very excited to try it! Only thing I did differently was steam the cauliflower before roasting it, and by adding a layer of cheese between the sauce and veggies. I was afraid to roast it before steaming since I discovered I’m sensitive to texture and flavor of food, and can get overwhelmed by the flavor of cauliflower. Is the cauliflower less intense after roasting?
Maya | Wholesome Yum
Thank you, Stevie! Please let me know what you thought of it. I actually prefer to roast without steaming. I much prefer the taste of cauliflower when roasted than steamed. It doesn’t get that smell or mushy texture.
Tabitha
This recipe called for too much salt and pepper. Otherwise it would have been delicious.
Maya | Wholesome Yum
Hi Tabitha, The recipe did not specify the amount of salt and pepper. Are you thinking of a different one? The salt and pepper are listed without an amount because you can just sprinkle as much as you’d like.
Tabitha
I guess I got confused because the salt and pepper follow the 2 tbsp of olive oil so I took it as the salt and pepper needed that amount as well. My bad.
Maya | Wholesome Yum
I’ve done that before, Tabitha! I hope you try it again!
Monica Scherzer
Do you use low-fat or regular mozzarella?
Maya | Wholesome Yum
Hi Monica, I use regular, but you can use either one for this recipe.
Brian
My wife and I have enjoyed our adventures in a new way of cooking. Everything has been so tasty, right down to the desserts we’ve made. Thank you so much!
Maya | Wholesome Yum
Thank you, Brian! I am so happy you are enjoying my recipes!
Rachel
I made this last night ..it was delicious!! I didn’t even miss the crust. I added tomatoes and mushrooms with the cauliflower then put spinach, artichokes, olives, and garlic on top with cheese at end. Soo good !
Maya | Wholesome Yum
Thank you, Rachel! That sounds amazing!
Barbara
Too much salt, pepper, and sauce.
Maya | Wholesome Yum
Hi Barbara! The amount of salt and pepper you put in is up to you depending on your taste, that’s why I don’t list the amounts for those ingredients on the recipe card. You can definitely make it using less sauce as well. 🙂
Penny
How much sodium does it have?
Maya | Wholesome Yum
Hi Penny, unfortunately my recipe card doesn’t show that information. You can try putting the ingredients into an online nutrition calculator. Hope this helps!
Aneah
Love this idea – I’m thinking of modifying it – slightly – to fit into a frozen food quickie version. I make zucchini lasagna in individual size portions where I put wax paper into the single serve baking dish, layer it all out and freeze for later baking for individual servings. This sounds like it would be perfect for that as well. Along with some thinly sliced bell pepper and black olives to go along. Thanks for the idea!
Maya | Wholesome Yum
That is an awesome idea, love it!
Ellen Richardson
Can you use riced cauliflower?
Maya | Wholesome Yum
Hi Ellen, I haven’t tried that but you definitely can! It will take a lot less time to cook upfront before adding the toppings.
Lauri
This looks delicious, but according to my calculations only 60% of the calories come from fat, so how can it be keto?
Maya | Wholesome Yum
Hi Lauri, It’s impossible for every individual food to be the perfect macro ratio. With 7g net carbs per serving, this casserole can definitely fit into a keto diet. The goal is for your day (or meals, if you prefer) to be keto overall. If you prefer more fat in your meal with this, you can add more butter to the cauliflower, or more cheese overall. Hope this helps.
John Hryniw
Oh, Lauri, really??
Maya, seems like a great recipe. Keep up the great work.
Maya | Wholesome Yum
Thank you, John!