Easy Low Carb Pizza Casserole – All the Pizza Flavor Without the Carbs

Some nights call for pizza, but not the after-dinner heaviness that sometimes comes with it. That’s where this Easy Low Carb Pizza Casserole comes in—a bubbly, cheesy, savory bake that delivers all the gooey, melty, herby goodness of your favorite slice without the carb overload. It’s rich, satisfying, layered with flavor, and so incredibly easy to throw together that it quickly becomes a weeknight staple for families, keto followers, low-carb eaters, and anyone craving comfort with a lighter twist.

What makes this casserole special is that it doesn’t feel like a “diet” version of pizza at all. In fact, most people who taste it assume it is a normal pizza bake. The secret lies in the base—roasted or sautéed cauliflower that softens just enough to absorb marinara and cheese, acting like a pasta or bread replacement without trying too hard. When combined with layers of pepperoni, Italian sausage, mozzarella, garlic, and herbs, you get a flavor experience so close to traditional pizza that it scratches that craving almost instantly.

This dish is perfect for busy weeknights, meal prep, potlucks, or low-effort comfort meals. It reheats beautifully and freezes well, making it the kind of recipe you can count on for easy planning. And because it’s endlessly customizable, you can tailor it to match your favorite pizza toppings—pepperoni, olives, peppers, mushrooms, sausage, onions, you name it.

It’s also a lifesaver for parents who want something kid-friendly that’s still low-carb and nutritious. Kids love anything covered in cheese, so this casserole becomes both a crowd-pleaser and a healthier dinner choice without any negotiation.

Let’s bring that comforting pizza night feeling to your table—minus the carbs and without sacrificing a shred of flavor.

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Ingredients:

• 1 large head cauliflower, cut into small florets
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound Italian sausage, cooked and crumbled
• 1 cup low-sugar marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 20–25 slices pepperoni
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Optional toppings: sliced black olives, mushrooms, bell peppers, onions
• Fresh basil for garnish

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Instructions:

1. Prepare the Cauliflower Base
   Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 18–20 minutes or until slightly golden and softened.
2. Cook the Sausage
   While the cauliflower roasts, brown the Italian sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess grease.
3. Layer the Casserole
   Lower oven temperature to 375°F (190°C). Transfer roasted cauliflower to a casserole dish. Spoon marinara sauce over top, then add the cooked sausage. Mix gently to combine.
4. Add Seasonings and Cheese
   Sprinkle Italian seasoning and garlic powder over the mixture. Add half the mozzarella and half the parmesan, stirring slightly so the cheese melts throughout.
5. Add Toppings
   Spread the remaining mozzarella and parmesan on top. Layer pepperoni slices evenly over the cheese. Add optional toppings if using, like olives or mushrooms.
6. Bake Until Bubbly
   Bake for 20 minutes, or until cheese is melted, slightly golden, and bubbling at the edges.
7. Finish and Serve
   Let cool for a few minutes, garnish with fresh basil, and serve warm. It’s delicious as-is or paired with a fresh salad.

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Tips & Tricks

Roast the cauliflower — don’t steam it.
Roasting removes moisture and keeps the casserole from becoming watery.

Use high-quality marinara.
A low-carb, low-sugar marinara makes a big difference in flavor.

Add more protein.
Ground turkey or chicken sausage works perfectly in place of Italian sausage.

For extra cheesiness, add a layer of ricotta or cream cheese before adding marinara.

Meal prep tip: This casserole tastes even better the next day.

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Variations

• Supreme Pizza Casserole: Add mushrooms, bell peppers, onions, and olives.
• BBQ Chicken Style: Swap marinara for sugar-free BBQ sauce and use shredded chicken.
• White Pizza Casserole: Replace marinara with a garlic cream sauce.
• Spicy Version: Use hot Italian sausage and add red pepper flakes.
• Vegetarian: Skip the sausage and add zucchini, spinach, and mushrooms.

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Serving Suggestions

• Pair with a simple Caesar salad or mixed greens.
• Serve alongside roasted asparagus or green beans.
• Add a low-carb garlic “bread” using almond-flour flatbread.
• For parties, serve scooped into small bowls like pizza dip.

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Storage Information

• Refrigerator: 3–4 days in an airtight container
• Freezer: Up to 2 months
• Reheat: 350°F oven for 10–12 minutes or microwave with a splash of marinara

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FAQ

Can I use frozen cauliflower?
Yes—just thaw and pat dry before using. Excess moisture will water down the casserole.

Can I make this dairy-free?
Use dairy-free mozzarella and skip the parmesan.

Is this keto-friendly?
Yes! The ingredients are all keto-approved and low in net carbs.

Can I prep this ahead?
Absolutely. Assemble the casserole and refrigerate for up to 24 hours before baking.

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History / Fun Facts

Low-carb pizza casseroles emerged as a staple in keto communities during the early 2010s, when people began seeking comforting alternatives to high-carb classics without sacrificing flavor. By swapping traditional crusts for cauliflower, home cooks found they could replicate pizza’s beloved cheesy, savory experience in a more nourishing way. Today, it’s a go-to dinner idea for low-carb families, food bloggers, and anyone wanting a lighter take on comfort food—proof that craving pizza doesn’t have to mean giving up your goals.