Easy Low Carb Keto Pizza Casserole

Last Tuesday I stared at a takeout menu for twenty minutes before realizing I could throw together something faster in my own kitchen. This casserole happened on one of those nights when I wanted pizza flavor but absolutely did not want to deal with dough or the carb crash that follows. Now it is become my go-to when I need serious comfort food without the heaviness.

My husband walked in while this was baking and immediately asked which pizza place I had ordered from. The smell that fills your kitchen is absolutely unfair to anyone trying to wait patiently for dinner. I have started making double batches just because my neighbor keeps showing up with a Tupperware container every time she catches a whiff.

Ingredients

• 1 lb ground Italian sausage: This brings that authentic pizza flavor but you can use ground beef or turkey if you prefer something milder
• 20 slices pepperoni: Optional but honestly they add that crispy salty element that makes pizza so addictive
• 1 cup sliced mushrooms: They shrink down and concentrate their flavor while cooking adding a meaty texture
• 1/2 cup diced green bell pepper: Provides fresh crunch and that classic pizza sweetness
• 1/2 cup diced onion: Caramelizes slightly as it cooks giving you depth without being overwhelming
• 2 cloves garlic minced: Do not skip this because it ties everything together
• 1 cup sugar-free pizza sauce or marinara: Check labels carefully because some brands sneak in surprising amounts of sugar
• 2 cups shredded mozzarella cheese: This creates your cheese layer so buy the good stuff that melts properly
• 1/2 cup shredded cheddar cheese: Adds a sharpness that cuts through the rich mozzarella
• 1/4 cup grated Parmesan cheese: Sprinkled on top for that golden salty finish
• 1 tsp dried Italian herbs: Usually a blend of oregano basil thyme and rosemary
• 1/2 tsp salt and 1/2 tsp black pepper: Adjust based on how salty your sausage and cheese are
• Red pepper flakes to taste: If you like heat add more than you think you should

Instructions

Get your oven ready:

Preheat to 400°F so it is fully hot by the time your filling is ready to go in.

Brown your sausage:

Cook the meat in a large skillet over medium heat until it is no longer pink then drain off any excess fat.

Add your vegetables:

Toss in the mushrooms bell pepper onion and garlic cooking for about 4 minutes until everything smells amazing.

Build the sauce:

Stir in the pizza sauce Italian herbs salt and pepper then let it simmer for a few minutes to thicken.

Assemble the casserole:

Transfer everything to a greased 9x9 baking dish and spread it into an even layer.

Layer on the cheese:

Sprinkle the mozzarella and cheddar evenly across the top then finish with Parmesan and pepperoni slices.

Bake until bubbly:

Put it in the oven for 20-25 minutes until the cheese is melted and starting to turn golden.

Let it rest:

Wait 5 minutes before serving so the cheese sets up slightly instead of running everywhere when you cut it.

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Last month my keto-skeptical sister took one bite and literally said she would choose this over actual pizza now. That is when I knew this recipe was a keeper and not just another compromise dinner. It has become the meal I make when I need to prove that low carb eating does not mean sacrificing flavor.

Make It Your Own

I have found that black olives add a briny punch that cuts through all the rich cheese while spinach wilts down into the sauce for extra nutrition without changing the flavor profile. Roasted red peppers bring this sweetness that plays beautifully against the salty meats.

Meal Prep Magic

This recipe was practically designed for meal prep because it actually improves after a night in the refrigerator. The flavors have time to marry and the texture sets up perfectly into neat squares that reheat without getting weird or watery.

Serving Suggestions

A crisp green salad with a sharp vinaigrette balances the richness and makes this feel like a complete restaurant-quality meal. You could also serve it with steamed broccoli or roasted zucchini if you want to keep everything low carb.

• Crushed red pepper on the table lets everyone adjust their own heat level
• Extra fresh basil leaves on top add a bright pop against all that melted cheese
• A side of garlic butter zucchini noodles makes this feel even more indulgent

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There is something deeply satisfying about serving a dish that makes everyone forget they are eating healthy at all. Enjoy every bubbling cheesy bite.

Recipe FAQs

→ Can I freeze this casserole?

Yes, this freezes well. Assemble the entire dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What other proteins work in this dish?

Ground beef, turkey, or plant-based crumbles make excellent substitutes for Italian sausage. Adjust seasoning accordingly to maintain flavor depth.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and store in the refrigerator for 4-5 days. Reheat in the microwave or oven until heated through.

→ Can I make this spicier?

Add red pepper flakes to taste, use hot Italian sausage instead of mild, or incorporate diced jalapeños with the vegetables.

→ What vegetables can I add?

Black olives, spinach, roasted red peppers, or diced zucchini work beautifully. Add them during the vegetable sauté step.

→ How do I know when it's done baking?

The cheese should be fully melted and lightly golden, with bubbles forming around the edges. This typically takes 20-25 minutes at 400°F.