Keto Pizza Casserole

Pregnant or not, pizza is always on my mind! This Keto Pizza Casserole comes in handy when you have a craving or you’re looking for easy, delicious dinner for the whole family. I like to keep toppings simple with cheese, pepperoni and olives, but feel free to get wild with the toppings to satisfy your cravings.

Keto Pizza Casserole

A heart pizza casserole made out of cauliflower and your favorite pizza toppings.


1 medium cauliflower head, cut into small florets

1 lb ground sausage (seasoned or unseasoned)

1/2 cup white onion, diced

1/2 cup baby bella mushrooms, chopped

2 cloves garlic, minced

1 tbsp italian seasoning

1/2 tsp pink himalayan salt

1/2 tsp black pepper

1.5 cups shredded mozzarella cheese

1 cup pasta sauce (we use Raos)

2 oz pepperoni

1/4 cup black olives

US Customary – Metric


Preheat oven to 375 degrees F.

Pour 2 inches of water into a large saucepan set over medium-high heat. Place a steamer

basket inside and add the cauliflower florets. Cover and steam for 5-6 minutes, or until the

cauliflower is tender but still slightly firm.

Meanwhile, large cast iron skillet to medium high heat. Add sausage and break apart using a wood spoon. Once partially cooked, add the onion, and mushroom and saute until browned and everything is cooked through, 5-7 minutes.

Add garlic and cook 1 additional minute, until fragrant.

Add pasta sauce to skillet. Season with 2 teaspoons Italian seasoning, salt, and pepper, stirring well (if using unseasoned sausage).

Add the cauliflower to the skillet and stir to combine. Remove from heat and sprinkle the top evenly with mozzarella cheese. Evenly place pepperoni (or desired toppings) on top of the cheese.

Bake, uncovered, for 10-12 minutes or until cheese is melted and the edges are golden brown. Sprinkle with remaining Italian seasoning and serve.

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