Easy Low Carb Pizza Casserole
I remember a rainy October evening when I first made this dish — the kitchen smelling like oregano and roasted peppers, a soft blanket on the couch, and a football game murmuring in the background. One pan, minimal carbs, and that same cozy warmth you get from a slice of pizza, all tucked into a bubbling casserole. This Easy Low Carb Pizza Casserole quickly became a reader favorite because it feels like a comforting fall treat without derailing your low-carb goals.
Introduction
Whether you’re easing into the season with hearty weeknight meals or hosting friends for a casual autumn gathering, the Easy Low Carb Pizza Casserole hits the sweet spot: familiar pizza flavors, simple prep, and a satisfying texture that even picky eaters love. If you’re exploring other low-carb crowd-pleasers, you might also enjoy a quick low-carb burrito bowl for busy evenings.
Ingredients
Makes one 9×13-inch casserole (6–8 servings)
- 1 lb ground beef (or ground turkey)
- 1 cup sliced halal-style pepperoni, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups cauliflower rice (fresh or frozen, thawed)
- 1 can (14 oz) crushed tomatoes or pizza sauce
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 2 large eggs, beaten
- 1/4 cup almond flour
- Salt and black pepper to taste
- Fresh basil for garnish
This combination keeps carbs low while delivering pizza-forward flavor. For inspiration on hearty, low-carb vegetables to pair with this casserole, check out my spin on eggplant stir-fry.
Step-by-step Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the meat: In a large skillet over medium-high heat, cook the ground beef with diced onion until no pink remains and the onion is soft. Drain excess fat, then add garlic and bell pepper; cook 2 minutes more.
- Add sauce and seasonings: Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer 5 minutes so flavors meld. Season with salt and pepper.
- Prepare the “crust” mix: In a large bowl, combine cauliflower rice, almond flour, beaten eggs, half the mozzarella, and half the Parmesan. Mix until well combined — this will form the low-carb base that mimics that pizza crust texture.
- Assemble the casserole: Spread half the cauliflower mixture into the bottom of the prepared dish, pressing lightly. Spoon the meat sauce over it, then distribute chopped pepperoni across the surface. Top with the remaining cauliflower mixture, then sprinkle remaining cheeses over the top.
- Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–12 minutes, until cheese is golden and edges are bubbly.
- Rest and serve: Let the casserole sit 5–10 minutes before slicing. Garnish with fresh basil and serve warm.
For a twist on this protein-packed casserole that borrows Philly-style flavors, try my low-carb Philly cheesesteak casserole for another comforting option.
Tips for Success
- Squeeze excess moisture: If cauliflower rice seems very wet, press it in a clean towel or paper towel before mixing — less moisture gives better texture.
- Use room-temperature eggs: They incorporate more evenly into the cauliflower base for consistent baking.
- Don’t overload toppings: Keep a balance so the casserole sets well and slices cleanly.
- Rotate halfway: If your oven has hot spots, rotate the dish halfway through uncovered baking for even browning.
- Make it ahead: Assemble up to the point of baking and refrigerate for up to 24 hours (see storage notes).
If you’re planning a full week of wholesome meals, this casserole pairs nicely with a menu like the 7-day high-protein low-carb meal plan I put together.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free thanks to almond flour and cauliflower; ensure your pepperoni and sauces are labeled gluten-free.
- Vegetarian: Swap meat for a robust mixture of mushrooms, lentils, and extra bell peppers, and use a plant-based cheese.
- Streusel topping: For a fun twist, mix crushed pork rinds (or toasted almond flour) with Parmesan and a pinch of paprika for a crunchy topping before the final bake.
- Spice it up: Add chopped jalapeños or a drizzle of hot sauce for a spicy pizza casserole.
For a quick clean-eating sheet-pan approach with low carbs, consider pairing this casserole night with my clean-eating low-carb sheet pan meal.
Storage Recommendations
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate for up to 4 days.
- Freeze: For longer storage, freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm individual slices in the oven at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes until heated through. To revive crispiness, finish in a hot oven or under the broiler for a minute (watch closely).
- Re-bake: If assembled ahead and refrigerated, add 5–10 extra minutes to baking time if starting from cold.
Conclusion
This Easy Low Carb Pizza Casserole is a seasonal staple that brings that pizza-night feeling to a low-carb lifestyle—warm, cheesy, and reassuringly simple. For another take on this concept and helpful step-by-step photos, see a full recipe guide with variations. If you want a keto-focused version with video instructions, this Easy Keto Low-Carb Pizza Casserole video tutorial is a great companion resource.
FAQs
Q: Is this casserole keto-friendly?
A: Yes — with cauliflower rice and almond flour replacing traditional crust ingredients, this Easy Low Carb Pizza Casserole fits well within a keto approach when portioned appropriately.
Q: Can I use regular pizza pepperoni?
A: You can use your favorite sliced pepperoni or other pizza-style meats; choose options labeled compliant with your dietary preferences and watch for added sugars.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble the casserole a day ahead, refrigerate, and bake just before guests arrive. Add 5–10 minutes to baking time if the dish goes into the oven cold.
Q: How do I make the casserole dairy-free?
A: Use dairy-free mozzarella and Parmesan substitutes and check that your sauce contains no dairy. The structure remains the same with egg and almond flour helping bind the base.
Easy Low Carb Pizza Casserole
Ingredients
Meat and Sauce
- 1 lb ground beef (or ground turkey)
- 1 cup sliced halal-style pepperoni, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 can (14 oz) crushed tomatoes or pizza sauce
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
Base and Toppings
- 2 cups cauliflower rice (fresh or frozen, thawed)
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 2 large eggs, beaten Use room temperature for better integration.
- 1/4 cup almond flour
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cooking the Meat
- In a large skillet over medium-high heat, cook the ground beef with diced onion until no pink remains and the onion is soft.
- Drain excess fat, then add garlic and bell pepper; cook 2 minutes more.
- Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer 5 minutes so flavors meld. Season with salt and pepper.
Preparing the Base
- In a large bowl, combine cauliflower rice, almond flour, beaten eggs, half the mozzarella, and half the Parmesan. Mix until well combined.
Assembling the Casserole
- Spread half the cauliflower mixture into the bottom of the prepared dish, pressing lightly.
- Spoon the meat sauce over it, then distribute chopped pepperoni across the surface.
- Top with the remaining cauliflower mixture, then sprinkle remaining cheeses over the top.
Baking
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10–12 minutes, until cheese is golden and edges are bubbly.
Serving
- Let the casserole sit for 5–10 minutes before slicing. Garnish with fresh basil and serve warm.