Low Carb Pizza Casserole Recipes

KETO LOW CARB PIZZA CASSEROLE RECIPE (EASY) - 5 INGREDIENTS

Steps:

• Preheat the oven to 425 degrees F (218 degrees C).
• In a 9x13 in (23x33 cm) glass casserole dish, toss the cauliflower with olive oil, sea salt, and black pepper. Arrange evenly in a single layer and roast in the oven for about 25 minutes, until a little golden. If you want the cauliflower browned more evenly, you can toss halfway through. (Leave oven preheated after - you will need to use it again.)
• Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese, then top with Italian seasoning (if using). Place pepperoni slices over the cheese.
• Place the casserole back in the oven for about 10 minutes, until the cheese is melted and golden.

LOW CARB SUPREME PIZZA CASSEROLE

Steps:

• Brown meats with Italian Seasonings and drain off fat. Add onions, peppers, garlic and mushrooms and saute until tender. Remove from heat and add pizza sauce and most of the pepperoni, mix well.
• Spray a 13X9 Pyrex baking dish with Pam, add meat mixture. Top with most of the black olives. Mix mozzarella and cheddar together and spead over the black olives. Sprinkle with parmesan and decorate the top with the remaining pepperoni and black olives.
• Bake 425 degrees for 15-20 minutes. Let rest 10 minutes, cut and serve.

LOW-CARB EVERYTHING PIZZA CASSEROLE

Steps:

• Pre-heat oven to 375 degrees F.
• Cut the pre-washed and pre-sliced mushrooms into 1/2 inch pieces, and cut the pre-cooked Sweet Italian Sausage into small pieces, about 1/4 inch thick.
• Heat a non-stick skillet on medium-high heat on the stovetop, and add 1 tablespoons olive oil, the mushrooms, and sausage. Cook until mushrooms are soft, stirring occasionally.
• Meanwhile, wash, seed, and dice 1/2 of a green bell pepper.
• When mushrooms are soft, add the green bell pepper, and cook an additional 30 seconds. Remove from heat and leave in skillet.
• Drain the marinated artichoke hearts, and cut into 1/2 inch pieces. If desired, add the sliced black olives to the artichoke hearts in a small bowl until evenly mixed.
• In a large mixing bowl, beat 6 eggs and 1/2 cup milk until yolks are well blended.
• Add 1/2 teaspoons Italian Seasoning, and 4 ounces of the tomato sauce, and blend well with a wire whisk.
• Add 1/2 cup of the pizza cheese to the egg, milk, tomato sauce and Italian Seasoning mixture until evenly distributed.
• Combine mushrooms, sausage, bell pepper, artichokes and olives together in the skillet. Pour the mixed ingredients into a pre-greased 9" x 13" glass casserole dish.
• Pour the egg mixture over these ingredients, and fold with a silicone spatula until evenly distributed in casserole dish.
• Pour the remaining 4 ounces of tomato sauce over the top of the casserole, and spread evenly with the silicone spatula.
• Sprinkle 1/2 cup of the shredded pizza cheese over the top of the casserole so it is evenly distributed.
• Bake for 30-35 minutes until the cheese is melted and bubbling.

LOW-CARB ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
• Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
• Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
• Bake uncovered in the preheated oven for 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
• Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
• Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.