If your family loves pizza night as much as we do, but you’re looking to cut down on the carbs, this Cauliflower Pizza Casserole (Low Carb / Keto) might just be your new go-to dish. It brings all of the delicious pizza flavors we adore, packed within a low-carb, comforting casserole. One weekend, as my kids clamored for pizza, I decided to experiment with cauliflower, and to my surprise, it quickly became a family favorite.
You should also check out our breakfast potatoes recipe easy crispy .
Why you’ll love this recipe
This Cauliflower Pizza Casserole (Low Carb / Keto) is a breeze to make, saves on carbs, and doesn’t skimp on flavor. Sometimes, it feels like hitting the jackpot when something this simple hits the spot for everyone at the table. Plus, it’s a fantastic way to sneak in some extra veggies without any complaints.
Ingredients
- 4 cups cauliflower florets
- 1 Tablespoon avocado oil
- 8 ounces sliced mushrooms
- 1 medium bell pepper, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon salt
- 1 1/2 cups marinara sauce (low-carb/no sugar added)
- 2-3 ounces uncured pepperoni
- 2 cups shredded mozzarella
- 1/3 cup Parmesan cheese
Step-by-step instructions
- Cover the cauliflower with about 1 inch of water and microwave for 90 seconds (or heat on the stovetop).
- Drain and pat dry.
- Chop into very small florets to resemble cauliflower rice.
- Preheat the oven to 400 degrees F.
- Heat the oil in a pan and sauté the mushrooms for 5-7 minutes until softened.
- Combine the cauliflower, mushrooms, diced bell pepper, and seasoning in a bowl.
- Add a layer of marinara sauce to the bottom of a baking dish.
- Add half of the cauliflower mixture, followed by a layer of sauce, half the pepperoni, and half the mozzarella.
- Add the remaining cauliflower, followed by more sauce, cheese, and pepperoni.
- Add Parmesan cheese and bake for 30 minutes.
- Serve with fresh basil.
Recipe tips & variations
This is a flexible recipe — feel free to swap out the bell pepper for another veggie, like zucchini or spinach, according to your tastes. For a spicier kick, consider adding a bit of crushed red pepper. If you’re not watching your carbs too closely, a sprinkle of breadcrumbs on top before baking adds a nice crunch.
Storage & reheating
This casserole keeps well in the fridge for up to three days, making it a great option for meal prep. To reheat, I recommend using an oven set to 350 degrees F until warmed through — it keeps everything tasting fresh, and the cheese gets nice and gooey again!
FAQs
Can I use frozen cauliflower instead of fresh?
Absolutely, frozen cauliflower works well! Just make sure to thaw and pat it dry thoroughly to avoid excess moisture in your casserole.
What can I substitute for the marinara sauce?
If you prefer, you can use any low-carb pizza sauce you love. Sometimes I’ll use a homemade tomato sauce with extra herbs for added zest.
Is it okay to skip the mushrooms?
Of course! If mushrooms aren’t your favorite, just leave them out or replace them with another pizza topping you enjoy.
Recipes you may like
- crescent roll breakfast recipes
- breakfast potatoes recipe easy crispy
- breakfast pizza recipe easy cheesy
Cauliflower Pizza Casserole (Low Carb / Keto)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Carb, Keto
Description
A low-carb casserole that captures all the delicious flavors of pizza with cauliflower.
Ingredients
- 4 cups cauliflower florets
- 1 Tablespoon avocado oil
- 8 ounces sliced mushrooms
- 1 medium bell pepper, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon salt
- 1 1/2 cups marinara sauce (low-carb/no sugar added)
- 2–3 ounces uncured pepperoni
- 2 cups shredded mozzarella
- 1/3 cup Parmesan cheese
Instructions
- Cover the cauliflower with about 1 inch of water and microwave for 90 seconds (or heat on the stovetop).
- Drain and pat dry.
- Chop into very small florets to resemble cauliflower rice.
- Preheat the oven to 400 degrees F.
- Heat the oil in a pan and sauté the mushrooms for 5-7 minutes until softened.
- Combine the cauliflower, mushrooms, diced bell pepper, and seasoning in a bowl.
- Add a layer of marinara sauce to the bottom of a baking dish.
- Add half of the cauliflower mixture, followed by a layer of sauce, half the pepperoni, and half the mozzarella.
- Add the remaining cauliflower, followed by more sauce, cheese, and pepperoni.
- Add Parmesan cheese and bake for 30 minutes.
- Serve with fresh basil.
Notes
- This recipe is flexible — feel free to swap out the bell pepper for another veggie, like zucchini or spinach.
- For a spicier kick, consider adding a bit of crushed red pepper.
- If you’re not watching your carbs too closely, a sprinkle of breadcrumbs on top before baking adds a nice crunch.
- This casserole keeps well in the fridge for up to three days, making it a great option for meal prep.
- To reheat, use an oven set to 350 degrees F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg