Low Carb Pizza Casserole – Comforting, Cheesy, and Weeknight Friendly

If you’re craving pizza but want to keep things lighter, this low carb pizza casserole delivers in a big way. It hits all the familiar flavors—savory sauce, melted cheese, and classic toppings—without the heavy crust. You’ll get a hearty, bubbling bake that’s simple enough for weeknights and satisfying enough for guests.

The best part: it’s flexible, so you can tailor it to your favorite toppings or what you have on hand. Expect big flavor, minimal fuss, and happy plates.

Low Carb Pizza Casserole - Comforting, Cheesy, and Weeknight Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Ground meat (1 to 1.25 pounds): beef, turkey, or Italian sausage
• Olive oil (1 tablespoon)
• Yellow onion (1 small, diced)
• Garlic (3 cloves, minced)
• Bell peppers (2 small, diced) – any color
• Mushrooms (1 cup, sliced)
• Low-sugar marinara sauce (1.5 cups)
• Italian seasoning (1.5 teaspoons)
• Red pepper flakes (optional, 1/4 teaspoon)
• Black olives (1/3 cup, sliced)
• Pepperoni (1 to 1.5 cups, sliced)
• Shredded mozzarella (2 cups)
• Grated Parmesan (1/4 cup)
• Fresh basil or parsley (for garnish)
• Salt and pepper (to taste)

Instructions

 

• Preheat and prep. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar casserole dish.
• Brown the meat. Heat olive oil in a large skillet over medium-high. Add the ground meat and cook, breaking it apart, until browned and cooked through. Season with salt and pepper.
• Sauté the aromatics. Add diced onion and minced garlic to the skillet. Cook 2–3 minutes, just until fragrant and softened.
• Add veggies. Stir in bell peppers and mushrooms. Cook another 4–5 minutes to soften and release moisture. If there’s excess liquid, let it cook off so the casserole isn’t watery.
• Season and sauce. Stir in Italian seasoning and red pepper flakes. Pour in the low-sugar marinara and simmer for 2–3 minutes. Taste and adjust salt and pepper.
• Assemble the base. Spread the meat-veggie mixture evenly in the baking dish. Sprinkle half the mozzarella over the top.
• Add toppings. Layer sliced olives and half the pepperoni over the cheese. Scatter the remaining mozzarella and the Parmesan on top. Finish with the rest of the pepperoni.
• Bake. Bake uncovered for 18–22 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
• Rest and garnish. Let the casserole rest for 5–10 minutes to set. Garnish with chopped basil or parsley. Slice and serve.

Why This Recipe Works

This casserole skips the carb-heavy crust and replaces it with a base of seasoned ground meat and vegetables, keeping net carbs low while staying filling. It layers flavor in a smart way—browned meat, spiced veggies, rich sauce, and plenty of cheese—so every bite tastes like pizza night.

It’s also fast: you can prep it in about 20 minutes and let the oven do the rest. Plus, it reheats well, making it perfect for meal prep or next-day lunches.

Shopping List

• Ground meat (1 to 1.25 pounds): beef, turkey, or Italian sausage
• Olive oil (1 tablespoon)
• Yellow onion (1 small, diced)
• Garlic (3 cloves, minced)
• Bell peppers (2 small, diced) – any color
• Mushrooms (1 cup, sliced)
• Low-sugar marinara sauce (1.5 cups)
• Italian seasoning (1.5 teaspoons)
• Red pepper flakes (optional, 1/4 teaspoon)
• Black olives (1/3 cup, sliced)
• Pepperoni (1 to 1.5 cups, sliced)
• Shredded mozzarella (2 cups)
• Grated Parmesan (1/4 cup)
• Fresh basil or parsley (for garnish)
• Salt and pepper (to taste)

Step-by-Step Instructions

1. Preheat and prep. Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar casserole dish.
2. Brown the meat. Heat olive oil in a large skillet over medium-high.

   Add the ground meat and cook, breaking it apart, until browned and cooked through. Season with salt and pepper.

3. Sauté the aromatics. Add diced onion and minced garlic to the skillet. Cook 2–3 minutes, just until fragrant and softened.
4. Add veggies. Stir in bell peppers and mushrooms.

   Cook another 4–5 minutes to soften and release moisture. If there’s excess liquid, let it cook off so the casserole isn’t watery.

5. Season and sauce. Stir in Italian seasoning and red pepper flakes. Pour in the low-sugar marinara and simmer for 2–3 minutes.

   Taste and adjust salt and pepper.

6. Assemble the base. Spread the meat-veggie mixture evenly in the baking dish. Sprinkle half the mozzarella over the top.
7. Add toppings. Layer sliced olives and half the pepperoni over the cheese. Scatter the remaining mozzarella and the Parmesan on top.

   Finish with the rest of the pepperoni.

8. Bake. Bake uncovered for 18–22 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
9. Rest and garnish. Let the casserole rest for 5–10 minutes to set. Garnish with chopped basil or parsley. Slice and serve.

Storage Instructions

Let the casserole cool completely, then store portions in airtight containers.

It keeps in the fridge for up to 4 days. Reheat in the microwave in 60–90 second bursts or in the oven at 325°F until warmed through. For longer storage, freeze individual portions for up to 2 months.

Thaw overnight in the fridge and reheat as above. If the top seems dry after reheating, add a spoonful of marinara.

Health Benefits

• Lower carb load: Skipping the crust helps support low-carb or keto-style eating while still delivering that pizza flavor.
• Higher protein: Using ground beef, turkey, or sausage boosts satiety and helps steady energy.
• Vegetable fiber: Peppers, mushrooms, and onions add fiber and micronutrients without many carbs.
• Better fats: Olive oil and cheese provide fats that help with fullness and flavor; choose part-skim mozzarella if you want to lighten it up.
• Customizable sodium and sugar: Choosing a low-sugar marinara and watching added salt helps keep the nutrition profile balanced.

What Not to Do

• Don’t skip draining moisture. If your veggies or meat release a lot of liquid, cook it off. Excess moisture leads to a soupy casserole.
• Don’t use a sugary sauce. Many jarred sauces are loaded with sugar.

  Look for options with 3–5 grams net carbs per serving.

• Don’t overbake. Once the cheese is melted and bubbling, you’re done. Overbaking can make the cheese rubbery and the casserole dry.
• Don’t overload with toppings. Too many add-ins can throw off texture and baking time. Keep it balanced for even heating.
• Don’t skip seasoning. Taste the sauce and meat mixture before baking.

  A pinch of salt can make the flavors pop.

Variations You Can Try

• Supreme Style: Add diced zucchini, extra mushrooms, and a few tablespoons of diced black olives, plus cooked Italian sausage and a sprinkle of crushed red pepper.
• Chicken Alfredo: Swap marinara for a lower-carb Alfredo sauce, use cooked shredded chicken, and top with spinach and mozzarella.
• BBQ Chicken (Low Carb): Mix a few tablespoons of low-sugar BBQ sauce into the marinara, add cooked chicken, red onion, and a bit of smoked Gouda.
• Vegetarian: Skip the meat and bulk it up with more mushrooms, zucchini, and spinach. Consider adding ricotta for creaminess.
• Spicy Pepperoni and Jalapeño: Keep the base simple and top with pepperoni, sliced jalapeños, and extra red pepper flakes.
• Turkey and Pesto: Use ground turkey and swirl 2–3 tablespoons of pesto into the sauce. Add cherry tomatoes before baking.

FAQ

Can I make this casserole ahead of time?

Yes.

Assemble it up to 24 hours in advance, cover, and refrigerate. When ready to bake, uncover and add 5–10 minutes to the baking time if it’s going in cold.

What’s the best low-sugar marinara to use?

Look for labels with no added sugar and 3–5 grams net carbs per serving. Brands that highlight “no sugar added” or “keto friendly” are good starting points.

Taste matters, so choose one you enjoy.

How can I make it dairy-free?

Use a dairy-free mozzarella-style shred and skip the Parmesan. Check the marinara label for hidden dairy. The texture will be slightly different, but it still bakes up well.

Can I use cauliflower rice as a base?

Yes, but sauté it first to drive off moisture.

Stir the cooked cauliflower rice into the meat mixture or spread it as a base layer before adding sauce and cheese.

Is this recipe keto?

It can be. Use a low-sugar marinara, full-fat cheese, and higher-fat meat like beef or pork sausage. Keep an eye on portion size and toppings like onions and peppers if you’re tracking carbs closely.

What if I don’t like mushrooms?

Skip them and add extra peppers or diced zucchini.

The goal is to keep volume and texture while staying low carb.

How do I prevent greasy pools on top?

Use leaner meat or drain excess fat after browning. Also, avoid piling on fatty meats like pepperoni in thick layers—use just enough for flavor.

Can I bake it in a smaller dish?

Yes. An 8×8 dish will make the casserole thicker.

Add a few more minutes to the bake time and check for bubbling cheese and hot center.

Wrapping Up

This low carb pizza casserole brings the comfort of pizza night without the carb-heavy crust. It’s flexible, family-friendly, and perfect for meal prep. Keep the base simple, choose a good marinara, and finish with a generous layer of melted cheese.

With a few pantry staples and your favorite toppings, you’ll have a bubbly, satisfying bake on the table in under an hour.