Why You’ll Love This Recipe

Low Carb & Keto Friendly: Perfect for those watching carbs or following keto.
Full Pizza Flavor: All the classic pizza ingredients combined in a comforting casserole.
Gluten-Free: Uses cauliflower instead of traditional pasta or crust.
Family-Friendly: Easy to prepare and loved by both kids and adults.
Nutrient Rich: Includes protein, fiber, and healthy fats to keep you full longer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14 ounces cauliflower florets, cut into bite-size pieces
2.5 ounces pepperoni
2 pounds Italian sausage (remove casing before cooking)
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 green pepper, cut into bite-size pieces
12 ounces mozzarella cheese, shredded
1.5 cups low carb pasta sauce (such as Rao’s Homemade Marinara)
¼ cup Parmesan cheese, powdered
1 teaspoon Italian seasoning

Directions

Steam cauliflower by placing florets in a microwave-safe bowl with 1 cup water, cover with damp paper towel, and microwave on high for about 3 minutes until tender but not overcooked. Drain and pat dry.
Preheat oven to 400°F (200°C).
Cook Italian sausage in a skillet over medium-high heat for about 15 minutes. Drain excess fat and set aside.
In the same skillet, heat olive oil and sauté mushrooms over medium-high heat for 10 minutes to remove excess water. Set aside.
Spray a 13×9 inch casserole dish with non-stick spray and spread ½ cup pasta sauce evenly on the bottom.
In a large bowl, combine cauliflower, cooked sausage, mushrooms, and green peppers. Toss well.
Spread half the mixture in the casserole dish. Top with ½ cup pasta sauce, half the pepperoni (press down between toppings), and 6 ounces mozzarella cheese.
Spread the remaining cauliflower mixture on top, followed by the remaining pepperoni, ½ cup pasta sauce, and 6 ounces mozzarella cheese.
Mix Parmesan cheese and Italian seasoning together and sprinkle evenly over casserole. Top with remaining 10 pepperoni slices.
Bake for 30 minutes or until heated through and cheese is melted and bubbly.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Veggie Boost: Add spinach, zucchini, or olives for more veggies.
Cheese Variety: Use mozzarella blend or add cheddar for extra flavor.
Spicy Kick: Add red pepper flakes or hot Italian sausage.
Meat Swap: Use ground turkey or chicken sausage instead.
Creamier: Stir in a little cream cheese for richer texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. This casserole also freezes well; thaw overnight before reheating.

FAQs

How many carbs per serving?

Approximately 4 net carbs per serving.

Can I use fresh cauliflower instead of frozen?

Yes, fresh cauliflower works great when steamed until tender.

Is this recipe dairy-free?

No, it contains cheese. Substitute with dairy-free cheese for a dairy-free version.

Can I prepare this ahead?

Yes, assemble the casserole and refrigerate before baking.

What pasta sauce is best?

Choose a low-carb, no sugar added marinara sauce like Rao’s Homemade.

Can I make this vegetarian?

Omit meat and add extra veggies or plant-based sausage alternatives.

Can I use shredded cheddar cheese?

Yes, cheddar or cheese blends work well too.

How spicy is this casserole?

Mild, but you can increase heat with spicy sausage or red pepper flakes.

What size casserole dish should I use?

A 13×9 inch dish is ideal for even layering and baking.

Can I double the recipe?

Yes, use a larger dish or bake in two pans.

Conclusion

Low Carb Pizza Casserole delivers all the flavor and comfort of pizza in a healthy, keto-friendly dish. Loaded with savory sausage, pepperoni, fresh vegetables, and plenty of melted cheese, this casserole is easy to make and perfect for family dinners or meal prep. Enjoy a guilt-free pizza night anytime with this satisfying recipe!

Low Carb Pizza Casserole

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Low Carb Pizza Casserole is a keto-friendly, gluten-free dish packed with Italian sausage, pepperoni, veggies, and lots of cheese, delivering all the flavors of pizza without the carbs.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American

Instructions

Steam cauliflower in a microwave-safe bowl with 1 cup water, covered with damp paper towel, for about 3 minutes until tender. Drain and pat dry.
Preheat oven to 400°F (200°C).
Cook Italian sausage in a skillet over medium-high heat for about 15 minutes. Drain excess fat and set aside.
In the same skillet, heat olive oil and sauté mushrooms over medium-high heat for 10 minutes to remove excess water. Set aside.
Spray a 13×9 inch casserole dish with non-stick spray and spread ½ cup pasta sauce evenly on the bottom.
In a large bowl, combine cauliflower, cooked sausage, mushrooms, and green peppers. Toss well.
Spread half the mixture in the casserole dish. Top with ½ cup pasta sauce, half the pepperoni (press down), and 6 ounces mozzarella cheese.
Spread remaining cauliflower mixture on top, followed by remaining pepperoni, ½ cup pasta sauce, and 6 ounces mozzarella cheese.
Mix Parmesan cheese and Italian seasoning and sprinkle evenly over casserole. Top with remaining 10 pepperoni slices.
Bake for 30 minutes until heated through and cheese is melted and bubbly.