🍕 Low-Carb Cauliflower Pizza Casserole: All the Flavor, None of the Guilt

Are you craving the comforting, cheesy goodness of pizza without the carb overload? Say hello to your new favorite weeknight hero: Low-Carb Cauliflower Pizza Casserole! This dish delivers all the classic flavors of a pepperoni-topped pie, using a simple cauliflower base instead of traditional crust or pasta. It's an easy, high-protein, and veggie-packed alternative that the whole family will love.

Why You'll Love This Low-Carb Casserole

• Keto and Low-Carb Friendly: By swapping out high-carb dough for riced cauliflower, this casserole fits perfectly into a low-carb or ketogenic diet.
• Easy to Prepare: Minimal prep work and a straightforward layering process mean you can have this in the oven fast.
• A Hidden Veggie: It's a fantastic way to sneak more cauliflower into your diet—it takes on the rich pizza flavor wonderfully!
• Customizable: Treat it like a blank canvas! Add your favorite low-carb pizza toppings (see our suggestions below).

📋 Recipe: Low-Carb Cauliflower Pizza Casserole

Ingredients

For the Cauliflower Base

• 1 medium head of cauliflower (about 4 cups riced)
• 2 Large Eggs
• 1/2 cup Grated Parmesan Cheese
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

For the Topping/Filling

• 1 lb Italian Sausage (mild or hot, casing removed) or ground beef/turkey
• 1/2 cup Onion, diced
• 1/2 cup Green Bell Pepper, diced (or any color)
• 1 (15 oz) can of Low-Carb Marinara or Pizza Sauce (check for no added sugar)
• 2 cups Shredded Mozzarella Cheese, divided
• 4 oz Pepperoni slices (plus extra for topping)
• 1 tablespoon Olive Oil (optional, for sautéing)

🔪 Instructions

Step 1: Prepare the Cauliflower

1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish.
2. Rice the Cauliflower: Cut the cauliflower into florets. Use a food processor to pulse the florets into a rice-like consistency. Alternatively, use store-bought riced cauliflower.
3. Create the Base Mixture: In a large bowl, combine the riced cauliflower, large eggs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well until everything is evenly coated.
4. Bake the Base: Press the cauliflower mixture evenly into the bottom of the prepared casserole dish. Bake for 15-20 minutes to allow it to set and slightly dry out.

Step 2: Prepare the Filling

1. Cook the Meat: While the base is baking, heat a large skillet over medium-high heat. Add the Italian sausage (or other ground meat) and cook, breaking it up with a spoon, until it is fully browned.
2. Sauté Veggies: Drain any excess fat from the skillet. Add the diced onion and bell pepper and sauté for about 5 minutes, until the onion is translucent and the pepper is slightly tender.
3. Combine Filling: Stir in the low-carb marinara or pizza sauce and half of the pepperoni slices (roughly chopped) into the skillet. Mix thoroughly. Remove from heat.

Step 3: Assemble and Bake the Casserole

1. Layer the Filling: Remove the baked cauliflower base from the oven. Spread the prepared meat and sauce mixture evenly over the cauliflower base.
2. Add Cheese and Toppings: Sprinkle 1.5 cups of the shredded mozzarella cheese over the top of the filling. Place the remaining whole pepperoni slices on top of the mozzarella.
3. Final Bake: Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden brown.
4. Cool and Serve: Let the casserole cool for 5-10 minutes before slicing and serving. This resting time helps the casserole set, making it easier to serve.

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