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Irresistible Low Carb Pizza Casserole Recipe for Families
Craving pizza but trying to stick to a low carb lifestyle? This delicious low carb pizza casserole is the perfect solution for your pizza cravings without the guilt. Packed with all your favorite pizza toppings—savory Italian sausage, tangy tomatoes, earthy mushrooms, gooey cheese, and pepperoni—this casserole delivers authentic pizza flavor without the carb-heavy crust. Whether you’re following a keto diet or simply looking to reduce carbs in your family’s meals, this low carb pizza casserole will quickly become a staple in your recipe collection.
Why This Low Carb Pizza Casserole Recipe Works
This low carb pizza casserole works brilliantly because it captures the essence of what makes pizza so irresistible—the toppings! By layering classic pizza ingredients in a casserole dish, you get all the flavors of your favorite pizza without the carb-heavy crust. The Italian sausage provides a flavorful base, while the tomatoes add that classic pizza sauce tang. Mushrooms add meaty texture, and the melted mozzarella creates that perfect cheese pull we all love about pizza.
The brilliance of this recipe lies in its simplicity. By draining and rinsing the canned tomatoes, you eliminate excess moisture that could make the casserole watery. Sautéing the mushrooms before adding them ensures they release their water and develop a rich flavor. Finally, the pepperoni on top gets deliciously crispy, just like on a traditional pizza.
Best of all, with just about 25 minutes of baking time, this low carb pizza casserole comes together faster than delivery and keeps everyone on track with their dietary goals. It’s a win-win solution for pizza night!
Why You'll Love This Recipe
- Quick and easy to prepare with simple ingredients you likely already have on hand
- Satisfies pizza cravings while keeping carbs in check (around 7g net carbs per serving)
- Customizable with your favorite pizza toppings to please the whole family
- Provides all the flavors of pizza without the heavy, bloated feeling afterward
- Makes excellent leftovers—the flavors get even better overnight!
- Kid-approved even without the traditional crust
This casserole has converted even the most dedicated pizza lovers in many families. The combination of savory Italian sausage, melty cheese, and classic pizza toppings creates a dish that doesn’t feel like a diet food but still supports your low carb lifestyle. Many readers have reported that their children didn’t even miss the crust!
What You’ll Need for Low Carb Pizza Casserole
Ingredients
- 1 can (14.5 oz) diced tomatoes, well drained (avoid petite diced tomatoes)
- 5 links uncooked turkey or pork Italian sausage (19.5 oz.)
- 4 tsp. olive oil, divided (2 tsp. + 2 tsp.)
- 1/2 tsp. dried oregano
- Salt and fresh-ground pepper to taste
- 12 oz. fresh mushrooms, washed and cut into thick slices (brown Cremini mushrooms work well)
- 1 1/2 cups grated Mozzarella cheese
- 15 slices pepperoni, cut in half (regular or turkey pepperoni both work)
Tools
- 8 inch x 11 inch glass casserole dish
- Colander for draining tomatoes
- Large non-stick frying pan
- Kitchen shears for cutting pepperoni
- Paper towels
- Measuring cups and spoons
How to Make Low Carb Pizza Casserole
- Preheat oven to 400°F (200°C) and spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain for a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top).
- While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan over medium-high heat. Squeeze the sausage out of the casing and cook until it’s nicely browned, breaking it apart as it cooks.
- When the sausage is done, make a layer of sausage in the bottom of the casserole dish.
- Top with the drained tomatoes, spreading them out evenly over the sausage. Season with dried oregano, salt, and fresh-ground black pepper.
- Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot, add the mushrooms and cook, stirring occasionally, until all the liquid is released and the mushrooms are starting to brown.
- Layer the mushrooms over the sausage-tomato mixture.
- Cut pepperoni slices in half.
- Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Watch carefully to avoid over-browning.
- Serve hot and enjoy!
The layering process is what makes this low carb pizza casserole so special. Each component gets to shine, and as the casserole bakes, the flavors meld together perfectly. The result is a dish that captures the essence of pizza without the carb-heavy crust.
Serving and Storage Tips for Low Carb Pizza Casserole
Serving Tips
- Pair this low carb pizza casserole with a simple green salad dressed with olive oil and vinegar for a complete meal.
- For those not watching carbs, you can offer garlic bread on the side for family members.
- Sprinkle some red pepper flakes or fresh basil on top just before serving for an extra flavor boost.
- For a special touch, heat up a small amount of low carb marinara sauce to serve on the side for dipping or drizzling.
- This casserole reheats beautifully in the microwave, making it perfect for leftovers the next day.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Many readers have reported that the casserole tastes even better the next day as the flavors continue to meld. You can also freeze portions for up to 3 months—simply thaw overnight in the refrigerator and reheat in the microwave or oven until hot.
Mistakes to Avoid When Making Low Carb Pizza Casserole
One of the biggest challenges with this low carb pizza casserole is managing moisture. Tomatoes and mushrooms naturally contain a lot of water, which can make your casserole soggy if not properly addressed. That’s why it’s crucial to drain and blot the tomatoes thoroughly and to cook the mushrooms until they’ve released their moisture.
Another common mistake is overcrowding the pan when cooking the mushrooms. If too many mushrooms are in the pan at once, they’ll steam rather than brown, resulting in less flavor. Cook them in batches if necessary.
The key to a delicious low carb pizza casserole is building layers of flavor. Don’t rush the process of browning the sausage or sautéing the mushrooms—those caramelized bits add tremendous depth. If you’re a fan of herbs, consider adding a sprinkle of Italian seasoning along with the oregano for an even more aromatic casserole.
For an extra cheesy version that many families love, increase the mozzarella to 2 cups and add 1/4 cup of grated Parmesan into the mix. The Parmesan adds a nutty, salty element that enhances the pizza-like quality of the dish.
You Must Know
- Skipping the step of rinsing and draining the tomatoes will result in a watery casserole
- Not cooking the mushrooms long enough to release their moisture will also make the final dish too wet
- Baking too long can cause the cheese to become tough and the pepperoni to burn
- Using pre-shredded cheese (which contains anti-caking agents) can prevent that perfect cheesy melt
Suggestions for Customizing Your Low Carb Pizza Casserole
One of the joys of this low carb pizza casserole is how easily it can be customized to suit your family’s preferences. Here are some popular variations:
- Supreme Style: Add sautéed bell peppers, onions, and black olives to the mushroom layer
- Meat Lover’s: Add cooked bacon bits and diced ham along with the pepperoni
- Veggie Delight: Skip the sausage and double up on vegetables like zucchini, spinach, and bell peppers
- Greek Style: Add feta cheese, olives, and a sprinkle of dried oregano
- Buffalo Chicken: Substitute cooked, shredded chicken tossed in buffalo sauce for the sausage
- White Pizza: Replace the tomatoes with a mixture of ricotta cheese, a beaten egg, and some sour cream for a white pizza variation
Remember that adding vegetables may increase the moisture content of your casserole. If using water-rich vegetables like zucchini or spinach, consider pre-cooking them to remove excess moisture before adding to the casserole.
For a wonderful vegetable boost that kids often don’t mind, add a layer of baby spinach leaves over the sausage before adding the tomatoes. The spinach will wilt during baking and blend seamlessly into the dish.
Chef's Helpful Tips
- For extra flavor, add a teaspoon of minced garlic when cooking the mushrooms
- Grate your own mozzarella cheese for the best melting quality
- For a spicier version, use hot Italian sausage instead of mild
- If you prefer a more “saucy” casserole, don’t rinse the tomatoes—just drain them well
- For a crispier pepperoni top, place the casserole under the broiler for 1-2 minutes after baking
FAQs:
Yes! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven. You may need to add 5-10 minutes to the baking time if starting from a cold state.
Yes, this low carb pizza casserole is keto-friendly with approximately 7g net carbs per serving. The recipe focuses on high-fat ingredients like cheese, pepperoni, and sausage while keeping carbs minimal by eliminating the traditional pizza crust.
Yes, you can substitute ground beef for the Italian sausage, but you’ll want to add additional seasonings since the sausage provides much of the flavor. Try adding 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon fennel seeds to the ground beef as it cooks to achieve a similar flavor profile.
Regular diced tomatoes provide more substantial pieces that give structure to the casserole. Petite diced tomatoes are too small and may make the dish watery or lose their distinct texture during baking. If petite diced tomatoes are all you have, drain them extremely well and consider adding a bit less.
Yes, this casserole freezes well. You can freeze it either before or after baking. To freeze before baking, assemble the casserole, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw completely in the refrigerator before baking. For leftovers, portion into individual servings before freezing for easy reheating.
If mushrooms aren’t your thing, you can substitute other low-carb vegetables such as sautéed zucchini, bell peppers, or eggplant. Just make sure to cook them until most of their moisture is released before adding them to the casserole. You could also simply omit the mushrooms and add extra cheese or meat instead.
Conclusion
This irresistible low carb pizza casserole offers everything you love about pizza without the carb-heavy crust. With its layers of savory Italian sausage, tangy tomatoes, earthy mushrooms, melted cheese, and crispy pepperoni, it satisfies even the strongest pizza cravings while keeping your low carb lifestyle on track.
What makes this recipe truly special is its versatility. You can customize it with your favorite pizza toppings, make it ahead for busy weeknights, and even freeze portions for future meals. The overwhelmingly positive feedback from families indicates that this low carb pizza casserole is a hit with both adults and kids alike—many children don’t even miss the crust!
Whether you’re following a keto diet, cutting carbs for health reasons, or simply looking for a delicious family-friendly meal, this low carb pizza casserole deserves a spot in your regular meal rotation. Give it a try, and you might find yourself craving this casserole instead of delivery pizza on your next movie night!
For more delicious low carb options, check out this Low-Carb Zucchini Pizza Casserole Recipe or this Easy Upside-Down Pizza Casserole Recipe. If you’re looking for more keto-friendly desserts to complete your meal, don’t miss our 5-Ingredient Easy Keto Cloud Cake Recipe that’s just as simple and satisfying as this casserole.
Happy cooking and enjoy your guilt-free pizza experience!
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📖 Recipe Card
Irresistible Low Carb Pizza Casserole Recipe for Families
- Total Time: 45 minutes
- Yield: 6 1x
Description
A delicious low carb pizza casserole that delivers authentic pizza flavor without the carb-heavy crust. Packed with Italian sausage, tomatoes, mushrooms, cheese, and pepperoni, it satisfies pizza cravings while keeping carbs in check at around 7g net carbs per serving.
Ingredients
- 1 can diced tomatoes, well drained ((14.5 oz. can; do not use petite dice tomatoes)
- 5 links uncooked turkey or pork Italian sausage (19.5 oz.)
- 2 tsp. + 2 tsp. olive oil
- 1/2 tsp. dried oregano
- salt and fresh-ground pepper to taste (I didn’t use much salt.)
- 12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
- 1 1/2 cups grated Mozzarella cheese
- 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)
Instructions
- Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel.
- Squeeze turkey Italian sausage out of the casings and brown well, then put it into a small casserole dish.
- Put the drained tomatoes over the sausage and season.
- Wash the mushrooms, pat dry, and cut into thick slices.
- Saute mushrooms until they give up their liquid and are starting to brown.
- Then layer mushrooms over the sausage-tomato mixture.
- Cut pepperoni in half (I usekitchen shears. (affiliate link)
- Spread the grated mozzarella over the casserole and top with pepperoni.
- Bake about 25 minutes, or until the ingredients are heated through and the cheese is starting to brown. (I baked mine a bit too long, don’t get distracted!)
- Serve hot and enjoy! And I promise this will hit the spot any time you’re really craving pizza.
- Preheat oven to 400F/200C.
- Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
- While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I usean old-fashioned potato masher(affiliate link) to break the sausage apart.)
- While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
- When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
- Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
- Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
- Layer the mushrooms over the sausage-tomato mixture.
- Cut pepperoni in half.
- Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
Notes
Drain and rinse tomatoes thoroughly to prevent a watery casserole. Sauté mushrooms until they release their moisture for best results. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The casserole often tastes even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: low carb pizza casserole