Keto Pizza Casserole
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My keto pizza casserole has all the best parts of a pizza baked together, creating the ultimate low-carb comfort food. It’s cheesy, meaty, and made with five ingredients.
We love all things low-carb pizza (Hello keto pizza, pizza bowls) and, more recently, keto pizza casserole. Rather than piling our toppings on a keto pizza crust, everything’s layered and baked until the cheese is bubbly and golden brown.
I tested this recipe at least twenty times, tweaking the ratios so it wouldn’t taste keto. The trick I landed on is using either low carb pasta noodles or cauliflower in the mixture. The pasta gives it that classic, traditional casserole feel, while the cauliflower makes it heartier and melts beautifully into the sauce and cheese. It’s one of my favorite dishes to serve when I’m hosting because it’s full of flavor, secretly low in carbs, and always a crowd-pleaser.
Table of Contents
Why I love this recipe
- Easy to customize. I give you the base recipe, but you can get creative and layer on your favorite pizza toppings
- Always a crowd pleaser. Adults and kids alike always RAVE when I make this pizza casserole.
- Ready in 20 minutes. Like crustless pizza and chicken crust pizza, it’s so fast.
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Cauliflower OR keto pasta. I’ve tested this recipe with seasoned steamed cauliflower and homemade keto pasta. Both work well, but it depends on how much time you want to put into this. The carbs aren’t all that different either. You can use a store-bought pasta brand, too. I tried this with Kaizen Foods, and it worked well.
- Pizza sauce. Homemade keto pizza sauce, not any store-bought ones full of sugar and unnecessary carbs. You can also use my pomodoro sauce or sugo (both low carb!).
- Parmesan and mozzarella cheese. A combination of both kinds of cheese yields stretchy and melted cheese.
- Pepperoni. Simple and classic pizza topping.
Tested pizza casserole variations
Here are some fun ways I’ve changed up this casserole to keep things interesting for my (sometimes) picky family:
- Add more protein. For a heartier casserole, add shredded chicken, bacon, or diced ham.
- Add more low-carb veggies, like sliced green bell peppers, mushrooms, diced tomatoes, black olives, or spinach.
- Other topping ideas. Try olives or jalapenos.
- Roast the cauliflower. Try my curry cauliflower or air fryer cauliflower.
- Make it spicy. If you can handle the heat, add a few dashes of red pepper flakes to the sauce.
- Make a creamy red sauce. When I really want to go the extra mile, I’ll fold in ½ cup of cream cheese for a more decadent sauce.
How to make a keto pizza casserole
Step 1- Layer pasta (or cauliflower), sauce, cheese, then pepperoni.
Step 2- Bake for 20 minutes or until the cheese melts.
★★★★★ REVIEW
“I’ve tried this with cauliflower and your low-carb pasta, and it is delicious. Even my non-keto family are huge fans of it“.- Sabrina
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooked and cooled casserole in a large container and store it in the freezer for up to 6 months.
Reheating: Either microwave portions for 30-40 seconds until hot or in a preheated oven.
Frequently asked questions
When made as written, there are just 3 grams of net carbs in a serving of this pizza casserole.
Yes, you can. I often assemble it a day or two in advance and keep it covered in the fridge. When ready to eat, just bake it as directed. If it’s directly from the fridge, I do recommend increasing the cooking time by 10 minutes.
You may run into extra moisture if you use cauliflower, but it’s an easy fix. I always steam or roast it first, then pat it dry before adding it to the casserole dish. That’s why I recommend using cooked cauliflower instead of raw- it keeps the sauce thick and the casserole from turning watery.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooked and cooled casserole in a large container and store it in the freezer for up to 6 months.
Reheating: Either microwave portions for 30-40 seconds until hot or in a preheated oven.
More keto casseroles
Keto Pizza Casserole
Video
Ingredients
- 16 ounces keto pasta or steamed cauliflower * See notes
- 1 cup keto pizza sauce ** See notes
- 1/2 cup parmesan cheese divided
- 1 cup mozzarella cheese
- 1/4 cup pepperoni
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish.
- Add the layer of cooked keto pasta or steamed cauliflower. Next, add the keto pizza sauce, followed by the parmesan cheese and mozzarella cheese. Add the pepperoni.
- Bake the pizza casserole for 20 minutes, or until the cheese has melted.
- Remove the casserole from the oven before slicing and serving.
Notes
- Keto pasta/cauliflower: Any keto pasta that cooks like traditional pasta can be used, or cooked cauliflower (I sometimes also air fry or roast it). I’ve used my homemade keto pasta and also Kaizen Foods brand (from Amazon).
- Leftovers: Keep them in the fridge, covered, for one week. Freeze for up to 6 months.
Everything works for me except the dairy. Any suggestions ?
You can try dairy free alternatives like dairy free cheese.
great idea for a keto friendly pizza, and a nice keto pasta swap for the crust, thank you