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Low Carb Pizza Casserole

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A hearty, low‑carb casserole layering classic pizza flavors—sausage or pepperoni, cheese, and aromatic spices—baked until bubbly, perfect for a satisfying gluten‑free dinner.

Ingredients

Units Scale
  • 1 lb Italian sausage (or ground beef or turkey)
  • 1 cup low‑carb marinara sauce (no‑sugar‑added)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 cup sliced pepperoni (optional)
  • 2 eggs, beaten
  • 1/4 cup almond flour (helps bind)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
  2. In a skillet over medium heat, cook sausage until browned and fully cooked; drain excess fat.
  3. Lower heat; stir in marinara sauce, oregano, garlic powder, salt, and pepper. Remove from heat.
  4. In a large bowl, whisk together eggs and almond flour until smooth.
  5. Mix half of the mozzarella (1 cup) and all Parmesan into the egg‑flour mixture.
  6. Fold the sausage‑sauce mixture into the cheese‑egg mixture until evenly incorporated.
  7. Spread mixture evenly in prepared baking dish. Sprinkle pepperoni slices on top, if using.
  8. Top with remaining 1 cup mozzarella cheese.
  9. Bake 20–25 minutes until casserole is set and cheese is bubbly and lightly golden.
  10. Let rest 5 minutes. Garnish with fresh basil or parsley. Cut into squares and serve warm.

Notes

  • To make dairy‑free, substitute mozzarella and Parmesan with plant‑based cheeses.
  • Add sliced bell peppers or mushrooms for extra veggies.
  • For more heat, stir in crushed red pepper flakes or use spicy sausage.
  • Make‑ahead: assemble in dish, cover, refrigerate up to 24 hrs, then bake before serving.
  • Leftovers store in fridge up to 4 days or freeze individual portions for easy meals.

Nutrition

Find it online: https://easy-tapas-recipes.com/low-carb-pizza-casserole/