Irresistible Low Carb Pizza Casserole in Just 35 Minutes

Oh, the struggle of craving pizza on keto! I’ve been there more times than I can count—staring longingly at delivery menus while trying to stay low-carb. That’s why this low carb pizza casserole became my savior. It’s got all the gooey, cheesy goodness of your favorite slice, minus the guilt (and the carb crash!).

I first whipped this up on one of those crazy weeknights when my family was begging for pizza and I needed something fast. Now it’s our go-to keto dinner—ready in under 35 minutes from fridge to table. The best part? You can load it up with whatever toppings you’re craving that day. My kids go wild for extra pepperoni, while I sneak in all the veggies when they’re not looking. Trust me, this is the kind of recipe that’ll make you forget you’re even eating low-carb!

Why You’ll Love This Low Carb Pizza Casserole

This recipe checks all the boxes for those nights when only pizza will do—without wrecking your keto goals. Here’s why it’s become my family’s favorite quick-fix dinner:

• Crazy fast: Throw it together in 10 minutes flat – oven does the rest while you relax
• Keto magic: Just 6g net carbs per serving means zero guilt with every cheesy bite
• Endless combos: Swap in whatever toppings you’re craving (my kids still don’t notice the veggies hidden under all that cheese!)
• Kid-approved: Even my picky eater asks for seconds when I make this bubbly, pepperoni-loaded bake

Seriously, it’s like pizza night and meal prep had the easiest, tastiest baby.

Ingredients for Low Carb Pizza Casserole

Here’s the beautiful part – you probably have most of this stuff in your fridge already! I love recipes where I don’t need to make a special grocery run. Just grab these simple ingredients (and yes, I’ve learned the hard way – measure carefully for best results!):

• 2 cups shredded mozzarella cheese – Not packed! Light and fluffy measurements make all the difference for that perfect melt
• 1/2 cup grated Parmesan cheese – The powdery kind works better than shreds here – it blends into the sauce beautifully
• 1/2 cup marinara sauce – Must be sugar-free! I learned this lesson after one carb-heavy oopsie
• 1 cup cooked Italian sausage – Crumbled and patted dry (trust me, nobody wants a soggy casserole)
• 1/2 cup sliced pepperoni – I use the mini ones sometimes when I’m feeling fancy
• 1/2 cup diced bell peppers – Any color works, but red adds the sweetest pop
• 1/2 cup sliced mushrooms – Optional if you’re feeding mushroom-haters (more for us!)
• 1/2 teaspoon garlic powder – Because everything’s better with garlic
• 1/2 teaspoon dried oregano – That classic pizza parlor aroma
• 1/4 teaspoon red pepper flakes – Only if you like a little kick! I usually leave these on the side

See? Nothing weird or hard-to-find. Just real, simple ingredients that come together into something magical. Now let’s make some cheesy magic happen!

How to Make Low Carb Pizza Casserole

Okay, let’s get cooking! This is seriously one of the easiest dinners you’ll ever make – I promise even my kitchen-disaster friends nail it on the first try. Just follow these simple steps and you’ll have bubbly, golden pizza perfection in no time.

Step 1: Prep the Cheese Base

First things first – crank that oven to 375°F (190°C) so it’s nice and hot when we’re ready to bake. Now grab a big mixing bowl and toss in your mozzarella, Parmesan, and marinara sauce. Mix it up until everything looks like a gooey, cheesy lava flow – you want no dry cheese patches left! Pro tip: If it seems too thick, add just a teaspoon more marinara. Too thin? Sprinkle in a bit more Parmesan. Easy fixes!

Step 2: Layer Toppings

Spread your cheesy mixture into a greased baking dish (I use an 8×8 for thick layers). Now the fun part – toppings! Scatter that cooked sausage first, then pepperoni, then veggies. Don’t dump them all in one spot – pretend you’re decorating a pizza! I like to do little piles of each topping across the surface so every bite gets a bit of everything. Sneak extra veggies in the corners if you’re feeding picky eaters like I usually am!

Step 3: Bake to Perfection

Pop that beauty in the oven for 20-25 minutes. You’ll know it’s done when the edges get that gorgeous golden brown color and the center is bubbling like a mini volcano. If you’re like me, you’ll press the top gently – it should feel set but still have a slight jiggle. Let it cool for 5 minutes before slicing (I know, the wait is torture!) so the layers hold together when you serve it.

That’s it! Three simple steps to pizza casserole heaven. Now try not to eat the whole pan in one sitting – though I won’t judge if you do!

Tips for the Best Low Carb Pizza Casserole

After making this casserole more times than I can count (my family’s obsessed!), I’ve picked up some game-changing tricks that take it from good to “can I have thirds?” good. These little tweaks make all the difference:

Dry those toppings! I learned this the hard way after one soggy disaster. Always pat cooked sausage and veggies dry with paper towels before adding them. Wet ingredients = sad, mushy casserole. Nobody wants that!

Fresh veggies for crunch – While canned mushrooms work in a pinch, fresh ones (and crisp bell peppers) give that satisfying bite that mimics real pizza texture. I slice them thin so they cook evenly without releasing too much water.

Cheese matters – Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For ultra-smooth melting, shred your own mozzarella. (Bonus: It’s usually cheaper in block form anyway!)

The resting game – I know it’s torture to wait, but letting the casserole sit for 5 minutes after baking helps the layers set. Otherwise you’ll end up with pizza soup (still tasty, just not pretty!).

Oh! One more – if you’re doubling the recipe, use two pans rather than one deep dish. This ensures everything gets perfectly golden and bubbly without overcooking the top while waiting for the center to heat through.

Ingredient Substitutions

One of my favorite things about this low carb pizza casserole? You can mix and match ingredients based on what you’ve got in the fridge or dietary needs! Here are my tried-and-true swaps that keep it keto while letting everyone customize:

Protein power: Not a sausage fan? No problem! Crumbled bacon works beautifully (just reduce any added salt). For a lighter option, diced chicken breast or ground turkey both soak up those pizza flavors like a dream. My vegetarian friends swear by plant-based crumbles too – just check those carb counts!

Cheese changes: If dairy’s not your thing, vegan mozzarella shreds melt surprisingly well these days. For extra richness, I sometimes swap half the mozzarella for provolone or smoked gouda – gives it this incredible depth of flavor that makes people ask “What’s your secret?”

Veggie variations: Mushroom haters? Try zucchini slices instead (salt them first and pat dry to remove excess moisture). Black olives add great briny contrast if bell peppers aren’t your thing. My aunt even uses thinly sliced eggplant sometimes – cooks down into this almost-meaty texture that’s incredible.

Sauce swaps: Ran out of marinara? Alfredo sauce makes an amazing white pizza version (just watch those carbs!). Pesto thinned with a bit of olive oil works too for a herby twist. One time I used roasted red pepper sauce in a pinch and my family still requests that variation!

Remember: If you’re strictly keto, always double-check labels on packaged ingredients like pepperoni and sauces. Some brands sneak in sneaky sugars or starches that can add up. Otherwise, have fun playing with combinations – that’s how all my best kitchen creations happen!

Serving and Storing Low Carb Pizza Casserole

Okay, let’s talk about the best part—eating this glorious creation! I like to serve my low carb pizza casserole fresh out of the oven with a simple side salad. A mix of greens, cherry tomatoes, and a tangy vinaigrette balances out the richness of that cheesy, meaty goodness. Plus, it makes the meal feel a little fancier, like you’re at a pizza parlor but without the carb overload.

Now, if you’re lucky enough to have leftovers (my family usually devours the whole pan), here’s how to keep them tasting amazing. Let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. Trust me, it’s even better the next day—those flavors really meld together!

When you’re ready to reheat, I’ve got two foolproof methods. For single servings, pop a slice in the microwave for 30-60 seconds until warm and gooey. If you’re reheating the whole thing, stick it in a 350°F (175°C) oven for about 10-15 minutes. Pro tip: Cover it with foil to keep the cheese from over-browning. And if it seems a little dry, sprinkle on a tiny bit of extra marinara or a few drops of water before heating—it’ll bring it right back to life.

Oh, and if you’re wondering about freezing? It works! Just wrap individual portions in foil and store them in a freezer bag for up to 2 months. Thaw in the fridge overnight, then reheat as usual. Perfect for those nights when you need a quick keto fix without any effort!

Low Carb Pizza Casserole Nutrition Info

Okay, let’s talk numbers—because I know when you’re eating low-carb or keto, every gram counts! These nutrition facts are estimates (your exact amounts might vary slightly based on brands and exact measurements), but they’ll give you a great idea of what you’re working with. Per generous serving (about 1/4 of the casserole), you’re looking at:

• Calories: 320 – Perfect for keeping things light but satisfying
• Fat: 22g – Hello, delicious keto fuel! Most comes from that glorious cheese and meat
• Protein: 24g – Keeps you full for hours (my kids stay satisfied until breakfast!)
• Net Carbs: 6g – That’s total carbs (8g) minus fiber (2g) – well within keto limits
• Sugar: 3g – All from the natural sugars in marinara and veggies

A quick heads up—if you’re tracking macros super closely, always check your specific ingredient labels. Different brands of marinara or sausage can vary a bit. But honestly? This casserole is such a winner for staying low-carb while satisfying those pizza cravings. I’ve served it to non-keto friends who never even guessed it was “diet food” – that’s when you know it’s good!

FAQs About Low Carb Pizza Casserole

Got questions? I’ve got answers! Here are the most common things people ask me about this low carb pizza casserole—and my tried-and-true tips to make it perfect every time.

Can I Use a Different Protein?

Absolutely! This recipe is super flexible when it comes to protein. I’ve swapped in everything from crumbled bacon to diced chicken breast, and it always turns out amazing. Ground turkey works great if you’re looking for something lighter, and for my vegetarian friends, plant-based crumbles are a fantastic option. Just make sure whatever you use is cooked and drained well—nobody wants a greasy casserole! My personal favorite swap? Smoked sausage—it adds this incredible depth of flavor that makes everyone ask for seconds.

How Do I Prevent a Soggy Casserole?

Ah, the soggy casserole struggle—I’ve been there! The key is to make sure your toppings are as dry as possible before adding them. Always pat cooked sausage or other meats with paper towels to remove excess grease. If you’re using veggies like mushrooms or zucchini, slice them thin and let them sit on a paper towel for a few minutes to draw out moisture. And here’s a pro tip: Don’t go overboard with the marinara sauce. A little goes a long way—too much can make the whole thing watery. Trust me, these small steps make a huge difference!

Is Marinara Sauce Keto?

Great question! Not all marinara sauces are created equal when it comes to keto. Many store-bought brands sneak in added sugars, which can really add up in carbs. Always look for a sugar-free marinara sauce—they’re out there, I promise! I usually check the label to make sure it has less than 3g of sugar per serving. My go-to brand is Rao’s Homemade—it’s pricier, but worth it for that authentic pizza flavor without the carb guilt. Or, if you’re feeling ambitious, you can make your own—it’s easier than you think!

Can I Freeze This?

You sure can! This low carb pizza casserole freezes beautifully, making it perfect for meal prep. Let it cool completely, then cut it into individual portions. Wrap each slice tightly in foil and store them in a freezer bag for up to 2 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat in the oven or microwave. It’s just as delicious as the day you made it—maybe even better because the flavors have had time to meld!

What Can I Serve With This?

I love pairing this casserole with a simple side salad—it balances out the richness and adds some fresh crunch. A mix of greens, cherry tomatoes, and a tangy vinaigrette is my go-to. If you’re feeling fancy, roasted garlic cauliflower mash makes a great low-carb side too. And of course, you can always enjoy it on its own—it’s hearty enough to stand alone as a complete meal. My kids love it with a few extra pepperoni slices on the side for dipping—because why not?

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