Keto Pepperoni Pizza Casserole (Print version)
A cheesy low-carb pepperoni pizza casserole with cauliflower, Italian sausage, marinara, mozzarella, and crisp pepperoni.
# Ingredients:
For the cauliflower base
01 -
1 large head cauliflower, cut into small florets, about 1 1/2 lb (680 g)
02 -
2 tablespoons olive oil
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon fine salt
05 -
1/4 teaspoon black pepper
For the meat sauce
06 -
1 lb (450 g) Italian sausage, casings removed if needed
07 -
3 cloves garlic, minced
08 -
1 1/4 cups (300 ml) no-sugar-added marinara sauce
09 -
3 oz (85 g) cream cheese, cubed
10 -
1/4 teaspoon crushed red pepper flakes, optional
For the topping
11 -
2 cups (225 g) shredded low-moisture mozzarella cheese
12 -
1/4 cup (25 g) grated parmesan cheese
13 -
3 oz (85 g) sliced pepperoni
14 -
2 tablespoons chopped fresh basil or parsley, optional
# Instructions:
01 -
Heat the oven to 425°F. Toss cauliflower with olive oil, Italian seasoning, salt, and pepper on a sheet pan. Roast for 18-22 minutes, stirring once, until tender and lightly browned.
02 -
Reduce the oven to 375°F. Cook the Italian sausage in a large skillet over medium-high heat for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess grease.
03 -
Add garlic to the skillet and cook for 30 seconds. Stir in marinara, cream cheese, and red pepper flakes. Simmer for 3-5 minutes, stirring until smooth and thickened.
04 -
Fold the roasted cauliflower into the meat sauce. Spread the mixture in a greased 9x13-inch baking dish. Top with mozzarella, parmesan, and pepperoni slices.
05 -
Bake for 15-18 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes if desired, watching closely. Rest for 8-10 minutes before serving with basil or parsley.
# Good to know:
01 -
Use a thick no-sugar-added marinara for the lowest carbs and best texture.
02 -
Resting the casserole before serving helps the sauce set.
03 -
Estimated nutrition is per serving and will vary by sausage, sauce, and pepperoni brand.