Name: Crazy Good 30-Minute Keto Pizza Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 1 lb ground beef; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup low-carb marinara sauce; 1/2 cup sliced pepperoni; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste

Jump to Recipe

No heading needs to be written for the introduction. Let me tell you about my favorite weeknight lifesaver—this keto pizza casserole! When those pizza cravings hit but you’re watching carbs, this dish delivers all that cheesy, saucy goodness without the guilt. I stumbled onto this recipe during one of those “I need pizza NOW” moments, and wow, was it a game-changer. It’s got layers of seasoned beef, melty mozzarella, and crispy pepperoni—just like your favorite slice, but baked into one easy, low-carb masterpiece. Best part? It’s ready in 30 minutes flat. Even my carb-loving family gobbles it up without a second thought!

Why You’ll Love This Keto Pizza Casserole

Trust me, this isn’t just another keto recipe—it’s the answer to all your pizza cravings! Here’s why it’s become my go-to:

Crazy fast: From fridge to table in 30 minutes flat (perfect for those “I’m starving NOW” nights)
No-fuss layers: Just brown, layer, bake—even my teenager can make it
Tastes like cheating: That crispy pepperoni? The gooey cheese? Pure pizza magic without the carbs
Keto superhero: Packed with protein and fats to keep you full for hours

Seriously, it’s so good you’ll forget it’s low-carb. My family actually requests this over delivery pizza now!

Ingredients for Keto Pizza Casserole

Okay, let’s talk ingredients—this is where the magic starts! I’ve made this keto pizza casserole SO many times, and here’s exactly what you’ll need to nail it on the first try. Pro tip: Measure everything before you start (my “oops, I forgot the cheese” moments taught me that lesson!).

1 lb ground beef (80/20 lean/fat): That little extra fat keeps it juicy—trust me, don’t go leaner
1 cup shredded mozzarella cheese: Buy block cheese and shred it yourself for meltier results (those pre-shredded bags have weird anti-caking stuff)
1/2 cup grated Parmesan cheese: The salty kick that makes it taste like your favorite pizza joint
1/2 cup low-carb marinara sauce (no added sugar): Rao’s is my go-to—check labels because some “low-carb” sauces sneak in sugar
1/2 cup sliced pepperoni (about 30 slices):

Get the mini ones if you can—they crisp up like tiny flavor bombs
1 tsp Italian seasoning: My secret? Rub it between your palms first to wake up the oils

1/2 tsp garlic powder + 1/2 tsp onion powder: The dynamic duo for that deep pizza-parlor flavor

Salt and pepper to taste: I do 1/4 tsp salt and a few cracks of pepper—taste your sauce first though!

See? Nothing fancy—just real ingredients that work together like a dream. Now let’s get cooking!

How to Make Keto Pizza Casserole

Alright, let’s dive into the fun part—making this keto pizza casserole! I promise, it’s easier than ordering takeout, and the results are SO worth it. Follow these steps, and you’ll have a cheesy, bubbly masterpiece in no time.

Preheat and Brown the Beef

First things first—fire up your oven to 375°F (190°C). While that’s heating, grab a skillet and crank it to medium-high. Toss in your ground beef and let it sizzle away, breaking it into crumbles with a wooden spoon. You’re looking for that perfect golden-brown color—no pink left! Once it’s done, drain off the excess fat (I like to tilt the skillet and use a spoon to scoop it out). Trust me, this step keeps it from getting greasy later.

Layer the Casserole

Now for the fun part—layering! Grab a baking dish (I use an 8×8 inch one) and spread half of that saucy beef mixture on the bottom. Sprinkle half the mozzarella and Parmesan cheese over it—don’t skimp here! Then, go wild with a layer of pepperoni slices. Repeat with the remaining beef, cheese, and pepperoni. Pro tip: Overlap the pepperoni slightly so every bite gets that crispy, salty goodness.

Bake to Perfection

Pop that beauty into the oven and let it bake for 15-20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden in spots. If you’re feeling fancy, you can broil it for the last minute to get those pepperoni edges extra crispy. Just keep an eye on it—broilers work fast! Let it cool for a couple of minutes before digging in. Warning: The aroma will have everyone hovering in the kitchen!

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Tips for the Best K Pizza Casserole

Here are my pro tips to make this keto pizza casserole a hit every time:

Blotting pepperoni grease: While the pepper slices are cooking, they’ll be extra crispy and crunchy. The best way to make them crispy is to top them on the stove or the oven for a long time before baking them into the oven. You’ll be able to cook them in the oven for a long time before baking them into the oven. The best way to make them crispy is to top them on the stove or the oven for a long time before baking them into the oven. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then, go wild with a layer of pepperoni slices. Repeat with the remaining beef, cheese, and pepperoni. Pro tip: Overlap the pepperoni slightly so every bite gets that crispy, salty goodness.`

`Adding veggies: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. You’ll be able to cook them in the oven for a long time before baking them into the oven. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then, go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepperoni. Pro tip: Overlap the pepper eggs slightly so every bite gets that crispy, salty goodness.
`Cheese melt tricks: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then, go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepperoni. Pro tip: Overlap the pepper eggs slightly so every bite gets that crispy, salty goodness.
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then, go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepperoni. Pro tip: Overlap the pepper eggs slightly so every bite gets that crispy, salty goodness.`
`Cheese melt tricks: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Adding veggies: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Cheese melt tricks: If you’re looking for a little extra pepperoni grease, you`ll be able to cook them in the oven for a long time before baking them into the oven. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.
`Cheese melt tricks: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepperoni grease, try adding veggies like mushrooms or bell peppers to keep them crispy and crunchy. The best way to make them crispy is to top them crispy and crunchy. 1/2 cup grated Parmesan cheese over it—don`t skimp here! Then go wild with a layer of pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`
`Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`

`strong>Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`

`strong>Blotting pepper grease: If you’re looking for a little extra pepper or pepper eggs. Repeat with the remaining beef, cheese, and pepper eggs. Pro tip: Overlap the eggs slightly so every bite gets that crispy, salty goodness.`

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Ingredient Substitutions and Variations

Listen, I know we don’t always have exactly what a recipe calls for—that’s why I’ve tested ALL the swaps for this keto pizza casserole! Here are my favorite ways to mix it up:

Ground turkey or chicken: Works great if you’re watching calories—just add an extra tbsp of olive oil to keep it moist
Vegan cheese: My dairy-free friends swear by Violife mozzarella shreds—they melt shockingly well!
Extra veggies: Toss in sautéed mushrooms, bell peppers, or even zucchini (squeeze out excess water first)
Spice lovers: Swap half the pepperoni for spicy Italian sausage—your taste buds will thank you

The beauty? This recipe is like pizza—it’s meant to be customized! Just keep the ratios similar, and you’re golden.

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Serving Suggestions for Keto Pizza Casserole

Oh honey, this casserole shines all on its own—but here’s how I love to serve it for that full pizza-night experience:

Crispy side salad: Toss some romaine with olive oil and lemon—the crunch cuts through all that cheesy goodness
Keto garlic bread: Just toast low-carb bread with garlic butter (my secret? A pinch of parsley!)
Pickled veggies: Tangy giardiniera or banana peppers add the perfect zing

Pro tip: Let it cool 5 minutes before serving—those cheese layers need to set so you get picture-perfect slices!

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Storing and Reheating Keto Pizza Casserole

Okay, confession time—this keto pizza casserole never lasts long in my house! But when we do have leftovers (miracles happen), here’s how to keep them perfect:

Fridge: Store in an airtight container for up to 3 days—those layers actually get more flavorful!
Freezer: Wrap individual portions tightly—they’ll keep for a month (perfect for emergency pizza cravings)
Reheating: Microwave works, but I prefer the oven at 350°F for 10 mins to keep the pepperoni crispy

Pro tip: Sprinkle a little fresh cheese before reheating—it’ll be like brand new!

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Keto Pizza Casserole Nutrition Information

Here’s the scoop—nutrition varies by ingredients/brands (always check your labels!), but per serving you’re looking at roughly: 350 calories, 6g net carbs, 28g protein, and all that cheesy, meaty goodness. Now that’s what I call guilt-free pizza!

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FAQs About Keto Pizza Casserole

I get so many questions about this recipe—here are the ones that pop up most often from my fellow pizza lovers!

Can I use chicken instead of beef?
Absolutely! Ground chicken or turkey works great—just add an extra drizzle of olive oil since it’s leaner. My trick? Brown it with a teaspoon of Italian seasoning first for extra flavor.

How can I reduce the sodium?
Easy! Swap regular pepperoni for low-sodium versions (they exist!) and use half the Parmesan. The marinara sauce is where most sodium hides—look for brands with under 200mg per serving.

Will almond flour work as a crust substitute?
Honestly? Skip it. The magic here is in the layers—adding a “crust” just makes it dry. If you miss that bready texture, serve it with a side of fathead dough!

Can I prep this ahead?
You bet! Assemble everything (unbaked), cover tightly, and refrigerate for up to 24 hours. Add 5 extra minutes to the bake time since it’ll be cold. Perfect for meal prep Sundays!

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