Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all of your favorite pizza flavors without the carbs!
Low Carb Pizza Casserole
This Low Carb Pizza Casserole has solved all of my pizza-craving problems! Packed with all of the flavors of pizza, sauce, pepperoni, sausage, mushrooms, peppers, and lots and lots of cheese this delicious pizza casserole skips the traditional pasta and substitutes it with cauliflower.
It’s a gluten-free, keto dinner casserole that is so good you won’t even miss the crust!
WHAT IS IN LOW CARB PIZZA CASSEROLE?
- Italian Sausage – You’ll want to use ground Italian sausage. If you have to buy Italian sausage that is in casings (sausage links) just remove the meat from the casings before cooking.
- Green Bell Pepper
- Mozzarella cheese
- Low Carb Pasta Sauce – We love Rao’s Homemade Marinara sauce. It has no added sugar and it’s only 4 grams of net carbs per 1/2 cup. Feel free to use whatever sauce you like. Just remember it may change the carb count of the finished meal.
- Parmesan cheese
- Italian Seasoning
As with any low carb recipe you’ll want to check the nutritional information on the products you use, especially the pasta sauce, and the Italian sausage.
As I mentioned we used Rao’s Homemade Marinara which is 4 net carbs per 1/2 cup. The Italian sausage we used was bought in the fresh meat section of the local grocery store and was approximately 1 carb per link (I removed the meat from the casings before cooking).
The great thing about pizza is that there are so many ways to make it. Feel free to customize this baked pizza casserole with any of your favorite pizza toppings (as long as they are low carb!).
OTHER LOW CARB PIZZA TOPPINGS:
- Ground Beef
- Genoa Salami
- Artichoke Hearts
- Black Olives
- Goat Cheese
- Blue cheese
HOW TO MAKE LOW CARB PIZZA CASSEROLE:
- Steam the cauliflower. I like to keep things quick and easy so I steam mine in the microwave. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook it! You don’t want mushy cauliflower, you just want it to be slightly tender so it won’t have to cook so long in the oven.
- Drain the cauliflower pat dry with a paper towel. Set aside.
- In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
- In the same skillet add olive oil and saute the sliced mushrooms for 10 minutes. This will help remove some of the excess water. Set aside when done.
- Prepare a 13 x 9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
- In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
- Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
- Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
- In a small bowl mix together the Parmesan cheese and Italian seasoning.
- Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
- Place in the oven and bake at 400 degrees F. for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.