Easy Low Carb Pizza Casserole Recipe
This Easy Low Carb Pizza Casserole is a delicious, hearty dish featuring steamed cauliflower, savory Italian sausage, sautéed mushrooms, and pepperoni layered with low-carb marinara sauce and plenty of melted mozzarella cheese. Perfect for those looking for a comforting, pizza-inspired meal without the carbs, this casserole combines familiar flavors in a nutritious and satisfying way.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
Scale
Vegetables and Meat
- 14 ounces cauliflower florets (bite-size)
- 2 pounds Italian sausage (casings removed if applicable)
- 8 ounces sliced mushrooms
- 1 green bell pepper (bite-size)
- 2.5 ounces pepperoni slices
Dairy
- 12 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other
- 1 tablespoon olive oil
- 1.5 cups low-carb pasta sauce (such as Rao’s marinara)
- 1 teaspoon Italian seasoning
Instructions
- Prepare and Steam the Cauliflower: Cut the cauliflower into bite-size florets. Place them in a microwave-safe bowl with 1 cup of water, cover with a damp paper towel, and microwave on high for about 3 minutes until tender but not overcooked. Drain and pat dry, then set aside.
- Cook the Sausage and Mushrooms: Preheat the oven to 400°F. In a large skillet over medium-high heat, cook the Italian sausage for about 15 minutes until fully cooked; drain excess fat and set aside. Using the same skillet, sauté the sliced mushrooms in olive oil over medium-high heat for 10 minutes to remove excess moisture; set mushrooms aside.
- Prepare the Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce evenly over the bottom to create the base layer. In a large bowl, combine the steamed cauliflower, cooked sausage, sautéed mushrooms, and green bell peppers; toss to combine well.
- Assemble the Layers: Spread half of the mixed vegetable and meat mixture into the casserole dish. Layer with ½ cup of pasta sauce, then half of the pepperoni slices (press gently into the toppings), followed by 6 ounces of shredded mozzarella cheese. Spread the remaining mixture over this layer, top with the last ½ cup pasta sauce, remaining pepperoni (except 10 slices reserved for final topping), and remaining 6 ounces mozzarella.
- Add Final Toppings and Bake: In a small bowl, mix Parmesan cheese with Italian seasoning and sprinkle evenly over the casserole. Arrange the reserved 10 slices of pepperoni on top. Place casserole in the preheated oven and bake for 30 minutes, until heated through and cheese has melted completely.
- Serve: Remove the casserole carefully from the oven and allow to cool for a few minutes before serving. Enjoy this flavorful, low-carb pizza-inspired casserole!
Notes
- Be careful not to overcook the cauliflower during steaming to maintain texture.
- Drain excess fat from the sausage for a leaner dish.
- Sautéing mushrooms helps reduce excess moisture, preventing a soggy casserole.
- You can substitute the Italian sausage with turkey sausage for a leaner option.
- Using a low-carb marinara sauce keeps this recipe keto-friendly.
- Letting the casserole rest a few minutes after baking allows flavors to settle and helps with easier serving.
Keywords: Low Carb Pizza Casserole, Cauliflower Casserole, Italian Sausage Casserole, Keto Pizza Casserole, Low Carb Dinner, Easy Casserole Recipe
Find it online: https://jedentaglecker.com/easy-low-carb-pizza-casserole-recipe/
