Introduction

This easy low carb pizza casserole is a perfect hearty meal that satisfies your pizza cravings without the extra carbs. Loaded with Italian sausage, pepperoni, and plenty of cheese, it’s a flavorful, comforting dish that comes together quickly.

This dish is a baked casserole served in a deep white round dish with crispy edges coated with melted cheese and browned bits. The bottom layer is a thick mixture of ground beef and sauce, dark reddish-brown in color with a slightly chunky texture. Above this is a thick, bubbly layer of melted white cheese that covers the entire top. Scattered on top are vibrant red pepperoni slices, light brown cooked mushroom slices with darker edges, and green bell pepper pieces, adding colorful contrast. The finishing touch is thinly sliced green onions sprinkled over the top for a fresh look. The dish sits on a wooden surface with a white marbled background and a green onion piece nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces cauliflower florets (bite-size)
2.5 ounces pepperoni slices
2 pounds Italian sausage (casings removed if applicable)
1 tablespoon olive oil
8 ounces sliced mushrooms
1 green bell pepper (bite-size)
12 ounces shredded mozzarella cheese
1.5 cups low-carb pasta sauce (such as Rao’s marinara)
1/4 cup grated parmesan cheese
1 teaspoon Italian seasoning

Instructions

Step 1: Prepare and steam the cauliflower. Cut cauliflower into bite-size florets. Place in a microwave-safe bowl with 1 cup water, cover with a damp paper towel, and microwave on high for about 3 minutes until tender. Drain and pat dry, then set aside.
Step 2: Cook the sausage and mushrooms. Preheat oven to 400°F. In a large skillet over medium-high heat, cook sausage for about 15 minutes until fully cooked. Drain excess fat and set aside. In the same skillet, add olive oil and sauté mushrooms for 10 minutes until water evaporates. Set aside.
Step 3: Prepare the casserole dish. Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup pasta sauce on the bottom to create a base layer. In a large bowl, combine steamed cauliflower, cooked sausage, sautéed mushrooms, and green bell pepper; toss well.
Step 4: Assemble the layers. Spread half the mixture into the casserole dish. Top with ½ cup pasta sauce, half the pepperoni slices (press them down slightly), and 6 ounces shredded mozzarella. Spread the remaining mixture over this layer, then top with the remaining ½ cup pasta sauce, remaining pepperoni slices (save 10 for the top), and remaining 6 ounces mozzarella cheese.
Step 5: Add final toppings and bake. Mix parmesan cheese and Italian seasoning in a small bowl and sprinkle over the casserole. Arrange the reserved 10 pepperoni slices on top. Bake for 30 minutes until heated through and cheese is melted.
Step 6: Serve. Remove casserole from oven and let cool for a few minutes before serving. Enjoy your delicious, low carb pizza casserole!

Tips & Variations

For a spicier dish, use spicy Italian sausage or add red pepper flakes to the sausage while cooking.
You can substitute the green bell pepper with red or yellow for a sweeter flavor and colorful presentation.
Try adding sliced black olives or chopped fresh basil for extra pizza flavors.
If you prefer, steam the cauliflower on the stovetop or roast it for a nuttier taste before assembling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions. This casserole also freezes well—freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

A white oval baking dish holds a layered pizza casserole with visible layers including a base of browned tomato sauce mixed with browned ground meat, topped by a thick layer of melted white cheese with a slightly golden edge. On top, there are scattered bright red pepperoni slices and cooked brown mushroom pieces, all dotted with fresh, chopped green onions adding bright green color. The dish rests on a white marbled textured surface with a yellow and white striped cloth partially visible under the right edge. The melted cheese has a bubbly texture, and the pepperoni looks slightly crisped around the edges photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower florets work fine. Just thaw and drain any excess water before steaming or cooking to avoid sogginess.

Can I make this casserole vegetarian?

Absolutely. Replace the sausage and pepperoni with your favorite plant-based meat substitutes, or use extra vegetables like zucchini and eggplant to keep it hearty and flavorful.