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Vegan Low Carb Pizza Casserole Healthy & Easy Recipe

Low Carb Pizza Casserole is a gluten free, keto pizza casserole packed with all of your favorite pizza flavours without the carbs!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: diet, Dinner, Keto, lunch, Main Course, main dish, Paleo
Cuisine: American, low carb, vegan
Keyword: keto pizza, low carb dinner idea, low carb pizza, pizza casserole
Servings: 10
Calories: 519kcal
Author: Feodora Nastashia


  • 14 ounces Cauliflower florets cut into bite-size pieces
  • ½ teaspoon Salt
  • 2.5 ounces Pepperoni
  • 2 pounds Italian Sausage if in casings remove from casing before cooking
  • 1 tablespoon Olive Oil
  • 8 ounces Mushrooms sliced
  • 1 Green Pepper cut into bite-size pieces
  • 12 ounces Mozzarella cheese shredded
  • 1.5 cups Low Carb Pasta Sauce we use Rao’s Homemade Marinara
  • 1/4 cup Parmesan cheese powdered
  • 1 teaspoon Italian Seasoning


  • Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  • Drain the cauliflower pat dry with a paper towel. Set aside.
  • Preheat oven to 400 degrees F.
  • In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  • In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  • Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  • In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  • Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  • Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  • In a small bowl mix together the Parmesan cheese and Italian seasoning.
  • Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  • Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.


4 Net Carbs per serving
Calories: 519kcal, Carbohydrates: 7g, Protein: 27g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 100mg, Sodium: 1195mg, Potassium: 494mg, Fiber: 3g, Sugar: 3g, Vitamin A: 14IU, Vitamin C: 56mg, Calcium: 54mg, Iron: 9mg