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GET IT NOWMy 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
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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!
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)
My pizza casserole recipe is an easy, 5-ingredient, one-pan dinner with melty cheese, marinara sauce, pepperoni, and roasted veggies.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pizza Casserole
179 Comments
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
Kim
0You are so awesome for posting this. I will be using this a weekly staple and freezing it to survive the holidays!! Love it so delicious!!!!
Debbie O'Dell
0OMG,,, holly cow.. OMG,, THIS IS INCREDIBLE.. 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
0My 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
0OMG 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
0Ok! 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
0This 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!
Frederick
0Does it have to be in a glass casserole dish. I have a 9×13 cake Pan.
Wholesome Yum M
0Hi Fredrick, That will work nicely. Enjoy!
Judy
0So glad this person posted this. A 9” x 9” dish would be so much better. I did small florets.
Manda
0Thank 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
0Can you add browned crumbled sausage to the top with the pepperoni?
Cheri
0If you use cauliflower rice how much would you use?
Wholesome Yum M
0Hi Cheri, 5-6 cups of cauliflower will cover the 9×13″ casserole dish well.
Wholesome Yum M
0Hi Nell, Yes! That sounds delicious!
Beth
0Kinda 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
0Hi 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
0Also, 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
0Easy 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
0I 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
0These recipes look delicious!
Amanda Smith
0Can I use frozen cauliflower?
Wholesome Yum M
0Hi 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
0I 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
0I’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
0Color 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
0Hello, can this be made in a crock pot? Its just to hot to turn on the oven.
Thank you
Wholesome Yum
0Hi 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
0Can you cook in Crockpot? Maybe low for 4-5 hrs?
Wholesome Yum
0Hi Jessica, I’d check after 3 hours to make sure the cauliflower doesn’t get too mushy. Let me know if it works!
Janet
0Tried this recipe tonight & I was very pleased with the results. I will be making this again, Thank you for sharing!!!!!!
Casey
0Cauliflower 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
0LOVED 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
0I 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
0Threw 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
0I made this tonight! My husband absolutely loved it. We will make this again. Thank you for the wonderful low carb recipe.
Jennifer M Bauer
0Most delicious!! Looking forward to checking out your other recipes!
Pam
0Great recipe. Tastes delicious, and it’s easy to make.
Marcy K
0Made this for a potluck and everyone complimented it and wanted the recipe!! Yaaaaaaay!!
Donna
0Easy 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
0This 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
0I made this delicious dish tonight. I made my own marinara sauce. This is now a staple in my home.
Lori
0Have 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
0Hi Lori, Yes, you can freeze leftovers.
Rabia
0Can I use Bolognese sauce instead of marinara?
Maya | Wholesome Yum
0Sure, you can if you’d like!
Amanda Grant
0I made this and it was so yummy! Thank you for posting this easy recipe.
Trish
0I 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
0I am so happy you liked the casserole, Trish! Thank you!
Erika
0Woot 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
0I am so happy to hear that, Erika! Please come back soon!
Christina
0Amazing! So good. Highly recommend it!!
Maya | Wholesome Yum
0I am so happy you liked the casserole, Christina! Have a great day!
Doreen Aery
0Hi. 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
0Hi Doreen, Sure, feel free to use any veggies you like!
Robin
0This 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 don’t like 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
0Hi 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!