Go Back
Easy Low Carb Pizza Casserole

Easy Low Carb Pizza Casserole

Discover the ultimate Easy Low Carb Pizza Casserole, a weeknight savior that delivers all the classic pizza flavors without the carb overload. This dish is a game-changer for anyone seeking a delicious and satisfying low-carb meal that’s incredibly simple to prepare.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground Italian sausage mild or spicy, your preference
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 24 ounce jar marinara sauce low-carb or sugar-free
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 10 ounces riced cauliflower fresh or frozen, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 2 large eggs lightly beaten
  • Salt and freshly ground black pepper to taste
Optional toppings
  • sliced mushrooms
  • chopped bell peppers
  • black olives
  • pepperoni slices
  • extra mozzarella for topping

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similar-sized casserole dish.
  2. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon until it's browned and no longer pink. If your sausage is particularly fatty, you may want to drain off some of the excess grease at this point. Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 pound ground Italian sausage, 1 medium onion, 2 cloves garlic
  3. Pour the marinara sauce into the skillet with the sausage mixture. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.
    1 24 ounce jar marinara sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, Salt and freshly ground black pepper
  4. Add the squeezed-dry riced cauliflower to the skillet with the sauce. Stir well to combine, ensuring the cauliflower is evenly coated with the savory sauce.
    10 ounces riced cauliflower
  5. In a separate medium bowl, whisk together the shredded mozzarella cheese, shredded Parmesan cheese, heavy cream, and lightly beaten eggs. Mix until well combined and relatively smooth.
    1 cup shredded mozzarella cheese, 1/2 cup shredded Parmesan cheese, 1/4 cup heavy cream, 2 large eggs
  6. Pour the cheese and egg mixture over the sausage and cauliflower mixture in the skillet. Gently fold everything together until all ingredients are evenly distributed and coated.
  7. Spoon the entire mixture into the prepared baking dish, spreading it out evenly.
  8. If you're using any additional toppings like sliced mushrooms, bell peppers, olives, or pepperoni, arrange them over the top of the casserole now. You can also sprinkle a little extra mozzarella cheese over the top for an extra cheesy crust.
    sliced mushrooms, chopped bell peppers, black olives, pepperoni slices, extra mozzarella for topping
  9. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the top is lightly golden brown.
  10. Let the Easy Low Carb Pizza Casserole rest for about 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave on medium power.