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The Boat Shed Kitchen

Low Carb Pizza Casserole

This Low Carb Pizza Casserole satisfies every pizza craving—without the carbs. With cauliflower, Italian sausage, veggies, marinara, and layers of gooey cheese, it’s packed with flavor and comfort. A family-friendly, keto-inspired bake that’s as indulgent as it is wholesome.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 14 oz cauliflower florets cut into bite-size pieces
  • 2.5 oz pepperoni
  • 2 lbs Italian sausage remove casings if needed
  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 green pepper chopped
  • 12 oz shredded mozzarella cheese
  • 1½ cups low-carb pasta sauce like Rao’s Marinara
  • ¼ cup grated parmesan cheese
  • 1 tsp Italian seasoning

Method
 

  1. Steam cauliflower in microwave with 1 cup water for ~3 minutes until tender.
  2. Drain and pat dry.
  3. Preheat oven to 400°F (200°C). Lightly grease a 13×9-inch baking dish.
  4. In a skillet, cook sausage over medium-high heat for ~15 minutes. Drain and set aside.
  5. In the same skillet, heat olive oil.
  6. Sauté mushrooms for ~10 minutes until liquid is gone.
  7. In a large bowl, combine cauliflower, sausage, mushrooms, and green pepper. Toss to mix.
  8. See full steps with tips & photos → https://theboatshedcafe.com/low-carb-pizza-casserole/

Notes

  • Blot cauliflower and mushrooms dry to avoid excess moisture in the casserole.
  • Feel free to use turkey sausage or ground beef as a variation.
  • Rao’s is a great low-carb marinara, but any sugar-free sauce works here.