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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)
Keto Low Carb Pizza Casserole Recipe (Easy) - 5 Ingredients
Everyone will love this easy pizza masterpiece! With only 5 ingredients and one dish, pizza casserole is as healthy as it is delicious!
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Ingredients
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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 9x13 in (23x33 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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124 Comments
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