Keto Pizza Casserole
This keto pizza casserole layers roasted cauliflower, Italian sausage, pepperoni, and melty cheese for all the flavor of a loaded pizza with none of the crust. Ready in about 45 minutes and perfect for feeding a crowd.
Servings: 12 servings
Equipment
- 1 9"x13" baking dish
Ingredients
- 1½ tbsp olive oil divided
- 12 oz. bag of cauliflower florets or 4 cups
- 1 small yellow onion
- 1 medium green bell pepper
- 1 lb. ground Italian sausage
- ¾ tsp Italian seasoning
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 4 oz. package of pepperoni uncured and GF, diced + 12 whole pepperoni for topping
- 2 cups tomato marinara sauce I used Rao’s
- 1½ cups cheese shredded – I used cheddar and mozzerella
- ½ cup Parmesan cheese freshly shredded
- ¼ basil finely chopped
Instructions
- Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper. Spray a 9x13 inch with nonstick cooking spray.
- Toss the cauliflower florets with 1 tbsp olive oil and a pinch of salt and pepper. Spread the cauliflower onto the prepared sheet pan and roast for 15 minutes. Then reduce the oven temp to 350°F (177°C).
- In a large skillet over medium heat, pour in the remaining ½ tbsp olive oil. Add the onion and green bell pepper and sauté until softened and the onions start to become translucent, about 5-8 minutes.
- Add in the ground beef, Italian seasoning, garlic powder, salt, and pepper, and cook until no longer pink. Add in the diced pepperoni and marinara and sauté 1-2 minutes more.
- Place the roasted cauliflower into the baking dish. Spread half of the sausage/marinara mix evenly on top. Top with half of the cheese.
- Repeat with an additional layer of sausage/marinara mixture and cheese.
- Top the casserole with 12 pepperonis.
- Bake at 350°F (177°C) for 10-15 minutes until the cheese has melted. Sprinkle with chopped basil.
Notes
- Thinner marinaras release more liquid as they bake, so strain out any excess liquid first, or use a thick sauce like Rao's, which also tends to be lower in added sugar. Check the label if you're watching sodium or sugar closely.
- Roast the cauliflower until golden, not just tender, or the casserole turns watery. Using frozen cauliflower? Thaw and pat it dry first, or add a few extra minutes to the roast time.
- No cauliflower on hand? Swap in 2 cups of any low-carb veggie or extra cooked meat.
- Use hot Italian sausage and red pepper flakes to turn up the heat, or mild sausage to keep things kid-friendly.
- Any melty cheese blend works, including a pre-shredded Italian or pizza mix.
- Glass, ceramic, or metal all work for the 13x9-inch dish, though glass and ceramic hold heat a little longer once out of the oven.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 6g | Protein: 13g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 885mg | Potassium: 378mg | Fiber: 2g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 26mg | Calcium: 175mg | Iron: 1mg