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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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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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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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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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81 Comments
Debbie O'Dell
OMG,,, holly cow.. OMG,, THIS IS INSANE.. I will NEVER have mac-in-cheese again.. EVER.. this was sooo good.. I called family and told them to try… YOU have got to be kidding.. I have celiacs and food is not my friend.. My husband and I have been doing Keto for several months. Just to be healthy and lose weight.. and wow…. I could eat this every night. Going to try the pizza casserole tomorrow. Thank you.
Joelle
My husband and I just made this for dinner and it was delicious! We did make the cauliflower finer than the directions and it was great. This will definitely become a quick go to meal on busy nights!
Marian Harris
OMG this is sooo good. I added fried-off chilli pork fennel sausage removed from the skins to the cauliflower before the second bake and a layer of baby spinach under the sauce and cheese
Sheri Seawright
Ok! This was DELICIOUS! I made mine with Mezzetta Marinara Sauce. I wasn’t really sure how small to cut the cauliflower. I cut the cauliflower into 1/2” pieces and had enough to fill the casserole dish to the top, so I took some cauliflower out. I did find the recipe was runny getting it out of the pan, but that was ok. Taste made up for it! It was almost like lasagna in my opinion, or a super tricky cheesy italian pizza! I didn’t miss the crust! WOW!
Dominic
This is really one of those recipes where the sum is greater than the parts. The only problem I had was for whatever reason, the heads of cauliflower I get are smaller than I think most others have access to. After roasting in a 9×13 baking dish, I realized this would fit much better into a 9×9 baking dish and moved the roasted cauliflower over to that and proceeded from there and it came out perfectly. I eyeballed the cheese and sauce (you can’t mess it up) and I used Rao’s Tomato Basil tomato sauce (it’s so good). Sprinkled some grated parm with the Italian seasoning and topped with LOTS of pepperoni. This was so easy, and exactly the Italian dinner we were missing on Keto. I can see taking this in so many ways (banana pepper rings are happening next time). Served with a nice big salad and it was a hit. I don’t like cauliflower all that much, but in this – just lovely. Thank you for another GREAT recipe!
Judy
So glad this person posted this. A 9” x 9” dish would be so much better. I did small florets.
Manda
Thank you, for the recipe I loved it. I added a sprinkle of parmesan because cheese is life. I think next time I may add mushrooms and crumbled bacon to recreate my favorite pizza minus the crust.
Nell
Can you add browned crumbled sausage to the top with the pepperoni?
Wholesome Yum M
Hi Nell, Yes! That sounds delicious!
Cheri
If you use cauliflower rice how much would you use?
Wholesome Yum M
Hi Cheri, 5-6 cups of cauliflower will cover the 9×13″ casserole dish well.
Beth
Kinda new to cooking. I’m looking to make this ahead of time and freezing it. When I bake it would it still be 10 minutes or longer because it is frozen?
Maya | Wholesome Yum
Hi Beth, It would be a lot longer if you bake from frozen, at least 30 minutes. You could also just thaw overnight and then bake from the fridge, but it would still take longer. You can just check when it’s hot.
Dominic
Also, be careful putting cold glass into a hot oven. I’ve blown up a lasagna before and it took me FOREVER to clean up. 🙂
Lorie
Easy to put together and delicious! Used frozen riced cauliflower (thawed). Worked great. Also added a sprinkle of garlic powder along with the Italian seasoning. Quick supper!
Larinzo Emerson
I am not a cauliflower fan in any kind of way, but you can’t even taste it in this dish and the only way you know it’s there is by the crunch. I made this dish for the first time tonight and I love it; the food taste like pizza with no crust or spaghetti with no noodles, and I definitely will be making this again and again whenever I want some pasta or pizza. Thanks so much for sharing; I am now a fan!!
Cynthia
These recipes look delicious!
Amanda Smith
Can I use frozen cauliflower?
Wholesome Yum M
Hi Amanda, Yes frozen cauliflower is fine. It would be best to dry pan fry the frozen cauliflower to remove some of the water, but if you don’t have time, frozen straight into the casserole dish will work too.
Jill
I made this tonight… as a mother of four, pasta nights were common. We are a keto family so cauliflower is now our starch substitute[Cali-fauxtatoes anyone? Lol] So, anywho, I sauteed a whole chopped onion, cooked till translucent. Added about a teaspoon each of dried oregano and dried basil. I then then added two large minced garlic and, when fragrant, added about half a jar of tomato sauce and then took it off the heat. I steamed a very large cut up cauliflower. I was worried steaming would make the cauliflower too wet but it wasn’t the case, in fact, I needed to add a few spoons of the steaming water on top of all of it because it looked too dry. I mixed some mozzarella and parmesan into the sauce to add more flavor. I assembled as directed with cheese and pepperoni on top and family is happy. Thank you. I think I’d also enjoy some ground beef or Italian sausage crumbles and/or sauteed peppers next time, too! Can you tell I’m Italian? Lol.
Michael Scott
I’m 76 (male) and have been on Atkins for 21 years. Two of the biggest secrets of success that I have learned over the years is first to be able to change every recipe into low carb and second to make everything taste as good as high carb or even better. I have found that the pizza casseroles taste as good as pizzas with crusts. I have made them with low carb crusts as well but found that I could live without a crust. The pizza casserole is a lot easier to make. After 21 years I usually make personal adjustments to every recipe anyway. There are so many examples of low carb recipes available that it makes an Atkins type diet a pleasure!
All The Best
Mike Scott, Ottawa, Canada
Makhluk
Color me impressed. This was really good. I’m not really concerned about keto or low- carb, I’m into delicious, healthy food, and this meet those requirements. After comparing the ingredients, I chose Victoria’s Slow Cooked Tomato Basil sauce, and, Wow, was it tasty.
Next time I feel the need to be a little less healthy, l want to find an excellent pizza crust recipe and try these same toppings.
Thanks for a quick, easy, healthy recipe I can throw into my lazy day lineup.
April
Hello, can this be made in a crock pot? Its just to hot to turn on the oven.
Thank you
Wholesome Yum
Hi April, that should work. Try it on low heat for 3-4 hours, and check the cauliflower to ensure it doesn’t get mushy.
Jessica
Can you cook in Crockpot? Maybe low for 4-5 hrs?
Wholesome Yum
Hi Jessica, I’d check after 3 hours to make sure the cauliflower doesn’t get too mushy. Let me know if it works!
Janet
Tried this recipe tonight & I was very pleased with the results. I will be making this again, Thank you for sharing!!!!!!
Casey
Cauliflower pizza casserole? I mean, CAULIFLOWER!! I love cauliflower but I was SUPER skeptical about how the texture would turn out. And I was worried my wife would not like it because she is a total “texture person.” We were both blown away at how it turned out. It was scrumdiddlyumptious! It was so easy, I mean, I did it and I’m not much of a cook. But I am with your recipes!
Thank you so much for all you do, you are amazing!
Anne E Fitzgerald
LOVED THIS! I used fresh mozarella and I think it made a little watery, but we just used a slotted spoon, no biggie. I also used tomato and moz chicken sausage cut on the bias. I grilled it first and then threw it on the top when it came out of the oven to keep the sausage warm. Will try with ground italian pork sausage next.
This is legit. Like, so easy, will be in a two week rotation for me.
Sandi
I am not what you would call a cauliflower lover. I have, being on Keto, learned to tolerate it, but this recipe is making me LOVE it!!! I love pizza. This gives me all the flavors of pizza. It’s really, really good!
Thank you for sharing this! This will be a recipe I use over and over. So simple!
Tammy
Threw it together quickly. Made my own marinara sauce, added bacon instead of pepperoni, jalapeños, cheddar bacon sausage. Can’t wait to let tim cool off enough so I can eat it! May even add some sour cream!
Jenny Uhlar
I made this tonight! My husband absolutely loved it. We will make this again. Thank you for the wonderful low carb recipe.
Jennifer M Bauer
Most delicious!! Looking forward to checking out your other recipes!
Pam
Great recipe. Tastes delicious, and it’s easy to make.
Marcy K
Made this for a potluck and everyone complimented it and wanted the recipe!! Yaaaaaaay!!
Donna
Easy to follow, tasty recipe. Definately a keeper for those days when you don’t have a clue, or much time to rustle up some chow for 4 grown adults.
Coco
This was great! I added 1/3 cup of fresh mushrooms on top as well. After the 10 min bake, I switched to broil and watched carefully to make it just right.
Marcy J
I made this delicious dish tonight. I made my own marinara sauce. This is now a staple in my home.
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!