Craving pizza but trying to stick to a low-carb or gluten-free diet? This keto pizza casserole with cauliflower is the perfect solution! It captures all the flavors you love about pizza in a comforting and easy-to-make casserole.
Why Cauliflower?
Instead of a traditional carb-heavy crust, this recipe uses cauliflower as a base. Don't worry if you're not a cauliflower fan - the flavors of the other ingredients will transform it into something truly delicious. Some people describe the taste as a combination of macaroni and cheese and pepperoni pizza. The sauce is rich and creamy with notes of tomato, garlic, basil, and oregano, while red pepper flakes add a touch of heat and complexity.
What Makes This Casserole Great?
- Low-carb and gluten-free: Perfect for those following keto, low-carb, or gluten-free diets.
- Easy to make: This casserole is simple to put together, making it ideal for a weeknight dinner.
- Customizable: Feel free to adapt the recipe with your favorite pizza toppings.
- Family-friendly: Even picky eaters will enjoy this cheesy and flavorful casserole.
- Great for leftovers: It tastes even better the next day!
Ingredients
Here are two variations of ingredients to make Keto Pizza Casserole with Cauliflower:
Version 1
- 1 medium head cauliflower, split into small florets
- 1 tbsp. butter
- 1 small yellow onion, diced
- 1 clove garlic, crushed
- 2 tbsp. balsamic vinegar
- 1 cup cream
- 6 oz. cream cheese, cut into large chunks
- 3 tbsp. tomato paste
- 3 cups mozzarella cheese, divided
- ½ tsp. dried oregano
- 1 tbsp. fresh basil
- 1 tsp. sea salt
- ¼ tsp. freshly ground pepper
- 3 oz. pepperoni slices
Version 2
- Cauliflower florets
- Italian sausage (ground or removed from casings)
- Mushrooms
- Green bell pepper
- Mozzarella cheese
- Low-carb pasta sauce (such as Rao’s Homemade Marinara)
- Pepperoni
- Olive oil
- Parmesan cheese
- Italian seasoning
- Eggs
- Salt
- Garlic powder
- Oregano
Step-by-Step Instructions
Here are two variations of cooking instructions to make Keto Pizza Casserole with Cauliflower:
Version 1
- Preheat oven to 350º Fahrenheit. Spray a 9-inch square glass pan with an oil of choice.
- Steam cauliflower for 10-13 minutes or until crisp-tender. Do not overcook. Remove from heat and set aside.
- Heat a large skillet over medium heat. Add butter.
- When butter stops bubbling, add onion and cook, stirring occasionally until edges are just starting to brown.
- Add garlic and cook, stirring constantly for one minute.
- Pour the balsamic vinegar into the onion and garlic mixture. Simmer over medium heat, scraping up any browned bits, until mixture has a syrupy consistency.
- Stir in cream, cream cheese, and tomato paste. Stir until mixture is smooth. Stir in one cup of mozzarella cheese (reserving the other two cups).
- Simmer, stirring frequently, until mixture has a thick, creamy consistency. Add oregano, basil, red pepper flakes, salt, and pepper. Taste and adjust seasoning if desired. Remove from heat.
- In the prepared pan, spread half of the steamed cauliflower. Arrange half of the pepperoni slices over the cauliflower. Sprinkle one cup of mozzarella (reserving the third cup). Layer the rest of the cauliflower and pepperoni slices (but not the mozzarella) in a similar manner. Pour the cream sauce evenly over the layers.
- Sprinkle with the remaining cup of mozzarella.
- Bake in preheated oven for about 20 to 30 minutes or until casserole is bubbly and cheese is lightly browned.
Version 2
- Prepare the cauliflower: Steam the cauliflower florets until slightly tender but not mushy. You can do this in the microwave by placing cut cauliflower in a microwave-safe bowl with 1 cup of water, covering with a damp paper towel, and microwaving on high for approximately 3 minutes. Drain the cauliflower and pat dry with a paper towel.
- Cook the sausage: In a large skillet over medium-high heat, cook the Italian sausage for about 15 minutes. Drain any excess fat and set aside.
- Sauté the mushrooms: In the same skillet, add olive oil and sauté the sliced mushrooms for 10 minutes to remove excess water. Set aside when done.
- Prepare the casserole dish: Preheat oven to 400 degrees F. Spray a 13x9 inch casserole dish with non-stick spray and spread ½ cup of pasta sauce on the bottom.
- Combine ingredients: In a large bowl, combine the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
- Layer the casserole:
- Spread ½ of the cauliflower mixture in the casserole dish.
- Top with ½ cup of pasta sauce.
- Add ½ of the pepperonis (press them down in between the other toppings).
- Sprinkle with 6 ounces of mozzarella cheese.
- Spread the remaining cauliflower mixture over the cheese.
- Add the remaining pepperonis (save 10 slices for the top of the casserole).
- Top with the remaining ½ cup of pasta sauce.
- Sprinkle with the remaining 6 ounces of mozzarella cheese.
- Add the final touches: In a small bowl, mix together Parmesan cheese and Italian seasoning. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
- Bake: Place in the oven and bake at 400 degrees F for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.
Tips and Variations
- Customize your toppings: The great thing about pizza is its versatility. Feel free to add any of your favorite low-carb pizza toppings, such as onions, black olives, or different types of cheese.
- Spice it up: Add a pinch of red pepper flakes to the cauliflower mixture or sauce for a little heat.
- Use different meats: Try using turkey sausage or turkey pepperoni for a lighter option. You can even skip the meat altogether for a vegetarian version.
- Add vegetables: Incorporate other low-carb vegetables like spinach, bell peppers, or zucchini.
- Make it ahead: Assemble the casserole ahead of time and store it in the refrigerator until you're ready to bake.
- Roast the cauliflower: For an even tastier crust, you can roast the cauliflower rice in a 400° oven for 5-10 minutes. This adds a sweeter, deeper flavor.
Serving and Storage
This keto cauliflower pizza casserole is wonderful served alone or with a Caesar salad.
Read also: Easy Low-Carb Cheese Crackers
- To store leftovers: Let the casserole cool completely, then cover it tightly and store it in the refrigerator for up to a week. To prevent staining, store leftovers in a glass airtight container.
- To freeze: Assemble the casserole, cover it well, and place it in the freezer for up to six months. When ready to bake, thaw it in the refrigerator first.
- To reheat: Preheat the oven to 350°F. Bake the casserole, loosely tented with foil, for 20-25 minutes. Remove the foil and return it to the oven until the cheese is fully melted and bubbling.
Nutritional Information
Keep in mind that nutrition facts are an estimate and may vary based on the specific ingredients and amounts you use. Always check the nutritional information on the products you use, especially the pasta sauce and Italian sausage, as carb counts can vary.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto