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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
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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!
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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.
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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.
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.
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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
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.
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.
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.
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.
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!!