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Low Carb Pizza Casserole

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  • Author: Asma
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 10 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-Inspired
  • Diet: Gluten Free

Description

Enjoy a guilt-free indulgence with this Low Carb Pizza Casserole, a flavorful combination of Italian sausage, cauliflower, veggies, cheese, and pepperoni. Perfect for keto and gluten-free diets! Keywords: Low Carb Pizza Casserole, keto dinner recipe, low carb Italian casserole.

 


Ingredients

Scale
  • 14 ounces cauliflower florets, cut into bite-size pieces
  • 2.5 ounces pepperoni (divided)
  • 2 pounds Italian sausage (remove from casing if necessary)
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 green pepper, cut into bite-size pieces
  • 12 ounces mozzarella cheese, shredded (divided)
  • 1.5 cups low-carb pasta sauce (e.g., Rao’s Homemade Marinara)
  • 1/4 cup Parmesan cheese, powdered
  • 1 teaspoon Italian seasoning

Instructions

Step 1: Prepare the Cauliflower

  1. Place cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel. Microwave on high for 3 minutes or until tender. Do not overcook.
  2. Drain and pat dry with a paper towel. Set aside.

Step 2: Preheat Oven and Cook Sausage

  1. Preheat oven to 400°F (200°C).
  2. Heat a large skillet over medium-high heat. Cook Italian sausage for 15 minutes or until browned, breaking it apart with a spoon. Drain excess fat and set aside.

Step 3: Sauté the Vegetables

  1. In the same skillet, heat olive oil over medium-high heat. Add mushrooms and sauté for 10 minutes, stirring occasionally, to remove excess moisture. Set aside.

Step 4: Assemble the Casserole

  1. Lightly spray a 13×9-inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce on the bottom.
  2. In a large bowl, toss cauliflower, cooked sausage, mushrooms, and green pepper until well combined.
  3. Spread half of the mixture in the casserole dish. Top with ½ cup pasta sauce, ½ of the pepperonis, and 6 ounces mozzarella cheese.
  4. Add the remaining topping mixture, followed by ½ cup pasta sauce, remaining mozzarella cheese, and pepperonis (reserving 10 slices for the top).

Step 5: Add the Final Topping

  1. In a small bowl, mix Parmesan cheese with Italian seasoning. Sprinkle over the casserole. Arrange the reserved 10 pepperoni slices on top.

Step 6: Bake

  1. Place the casserole in the oven and bake for 30 minutes, or until the cheese is melted and bubbly.

Notes

  • Substitute cauliflower with broccoli for a variation.
  • Use turkey sausage for a lighter option.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.

Nutrition

  • Serving Size: 1
  • Calories: 519 kcal
  • Fat: 43g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 27g