Keto Cauliflower Pizza Casserole (The BEST Recipe!)

Are you craving all the cheesy, savory, and completely irresistible flavors of your favorite supreme pizza, but sticking to a keto or low-carb lifestyle? This incredible, from-scratch-tasting Cauliflower Pizza Casserole is the recipe you’ve been dreaming of! We’re talking a hearty, veggie-packed base of tender cauliflower, mushrooms, and peppers, layered with a rich marinara, spicy pepperoni, and a glorious, gooey blanket of melted mozzarella and Parmesan. It’s all the pizza flavor you love, with none of the guilt!

This isn’t just another low-carb recipe; it’s your definitive guide to a truly satisfying and crowd-pleasing comfort food casserole. We’ll show you the simple but crucial secrets to a perfect, non-watery cauliflower base and how to layer on all your favorite pizza toppings for a meal that is as delicious as it is healthy. This is your new go-to for a family-friendly keto dinner.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate Keto Comfort Food

What makes this Cauliflower Pizza Casserole so spectacularly delicious is its brilliant combination of classic pizza flavors in a healthy, low-carb format. This recipe is a masterpiece of smart, wholesome cooking. The traditional, high-carb crust is cleverly replaced with a hearty and nutritious base of finely chopped cauliflower, savory sautéed mushrooms, and crisp bell peppers. This veggie-packed layer is then combined with a rich, low-carb marinara sauce, classic pepperoni, and a generous, bubbling blanket of melted mozzarella and Parmesan cheese. It’s a make-ahead and freezer-friendly meal that is perfect for any night of the week.

Metric	Time / Level
Total Time	1 hour
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	6-8

The Keto Pizza Components: The Essential Ingredients

This iconic dish uses a handful of high-quality ingredients and smart swaps to create its signature comforting and cheesy flavor.

• The Cauliflower Base (The Low-Carb Secret!):
  • Cauliflower: The star of our healthy casserole! The key to the perfect texture is to par-cook the cauliflower first and then to chop it very finely, almost to the consistency of cauliflower rice.
  • The Secret to a Non-Watery Casserole: After you have par-cooked your cauliflower, it is absolutely essential to pat it very, very dry with paper towels. Cauliflower holds a lot of water, and this simple step is the number one secret that will prevent your final casserole from being watery and soggy.
• The Low-Carb Sauce & Toppings:
  • Marinara Sauce: To keep this recipe truly keto-friendly and low-carb, it is crucial to use a high-quality, store-bought marinara or pizza sauce that has no added sugar. Be sure to check the labels for hidden sugars!
  • Pepperoni: A classic and delicious pizza topping that is naturally low in carbs.
• The Cheeses: A classic and perfect pizza combination of gooey, beautifully melting shredded mozzarella and a salty, nutty kick from some freshly grated Parmesan cheese. For the best result and to avoid the added starches in pre-shredded cheese, it’s always recommended to shred your own from a block.

Step-by-Step to the Best Cauliflower Pizza Casserole

This delicious, one-dish meal is incredibly simple to prepare.

Step 1: Prepare the Cauliflower and Vegetables

Step 1: First, preheat your oven to 400°F (200°C).

Step 2: Place your 4 cups of cauliflower florets in a large, microwave-safe bowl. Cover the cauliflower with about 1 inch of water and microwave for 90 seconds.

Step 3 (The Most Important Step!): Carefully drain the cauliflower and pat it completely dry with paper towels. Then, chop the par-cooked florets into very small, rice-sized pieces.

Step 4: In a skillet, heat the 1 tablespoon of olive oil and sauté your 8 ounces of sliced mushrooms for 5 to 7 minutes, until they have softened and released their liquid.

Part 2: Assemble the Pizza Casserole

Step 1: In a large bowl, combine your finely chopped cauliflower, the sautéed mushrooms, the 1 diced medium bell pepper, the 1/2 teaspoon of dried basil, the 1/2 teaspoon of dried oregano, the 1/4 teaspoon of dried thyme, the 1/4 teaspoon of dried rosemary, and the 1 teaspoon of salt.

Step 2: Spread a thin layer of your low-carb marinara sauce in the bottom of a baking dish.

Pro Tip: This is a key step that prevents the casserole from sticking to the bottom of the pan.

Step 3: Add half of your prepared cauliflower mixture to the dish. Top this with another layer of the marinara sauce, half of your pepperoni slices, and half of the mozzarella cheese.

Step 4: Add in the remaining cauliflower mixture, followed by the rest of the sauce, the rest of the mozzarella and pepperoni.

Step 5: Top the entire casserole with the 1/3 cup of grated Parmesan cheese.

Part 3: Bake to Bubbly, Cheesy Perfection

Bake the casserole, uncovered, for about 30 minutes. You will know it is perfectly done when the cheese on top is completely melted, bubbly, and a beautiful golden brown.

Let the casserole rest for a few minutes before you serve it. Garnish with some fresh basil leaves and a sprinkle of crushed red pepper, if you desire.

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What to Serve With Your Pizza Casserole

This beautiful and rich dish is a fantastic, all-in-one keto meal that has your protein, your fats, and your vegetables all in one dish! If you’d like to round it out, here are a few simple suggestions:

• A Simple Green Salad: A crisp green salad, especially one with a bright and zesty Italian vinaigrette, is the perfect, fresh counterpoint to the rich, cheesy casserole.
• Roasted Asparagus or Green Beans: A side of simple, roasted green vegetables is another fantastic and healthy keto-friendly choice.

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Storage and Make-Ahead Tips

This Cauliflower Pizza Casserole is the ultimate make-ahead and freezer-friendly meal.

• Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the total baking time.
• Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
• Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.

Frequently Asked Questions (FAQs)