Low-Carb Baked Cauliflower Pizza Casserole Dinner

I’ve always been a fan of pizza, but the high-carb content often left me feeling sluggish and unsatisfied.

When I started my keto journey, I knew I had to find a way to enjoy my favorite food without all the carbs. That’s when I discovered cauliflower pizza.

Source: dashingdish

I was skeptical at first, but I was pleasantly surprised by how delicious it was. The cauliflower crust was crispy and flavorful, and the toppings were just as satisfying as a traditional pizza.

I started experimenting with different toppings, and this low-carb cauliflower pizza casserole was born.

This casserole is the perfect weeknight meal. It’s easy to make, and it’s packed with flavor. You can customize it with your favorite toppings, making it a great way to use up any leftover vegetables.

Source: dashingdish

I love sharing this recipe with friends and family, especially those who are following a low-carb diet. It’s a great way to show them that healthy food can be delicious and satisfying. 

So, if you’re looking for a delicious and healthy pizza alternative, give this low-carb cauliflower pizza casserole a try. You won’t be disappointed!

Ingredients

• Cauliflower Florets: Fresh is best, as frozen could add too much water. I always use fresh cauliflower florets for the best results.
  
• Avocado Oil: Olive oil works great, too. Olive oil is a great substitute for avocado oil if you don’t have any on hand.
  
• Sliced Mushrooms
  
• Diced Bell Pepper: Any color is great! I love using a mix of red, yellow, and orange bell peppers for added color and flavor.
  
• Seasoning: Dried basil, oregano, thyme, rosemary, and salt. Feel free to adjust to taste. I also like to add a pinch of red pepper flakes for a bit of spice.
  
• Low-Carb Marinara Sauce: No sugar added is the best way to go! You can also use your favorite marinara sauce, but be sure to check the label for sugar content.
  
• Uncured Pepperoni
  
• Shredded Mozzarella Cheese
  
• Grated Parmesan Cheese
  

The Steps

Here’s how I make this delicious low-carb cauliflower pizza casserole: 

First, I preheat my oven to 400°F (204°C) and grease a 9×13 inch baking dish. I always make sure the pan is well-greased so the casserole slides right out. Next, I steam the cauliflower florets until they’re tender. 

I remember the first time I tried steaming vegetables. It was so easy and the vegetables retained their nutrients. Once the cauliflower is cooked, I pulse it in a food processor until it reaches a rice-like consistency. 

I spread this cauliflower “rice” evenly in the prepared baking dish. Then, I top the cauliflower with marinara sauce, followed by a layer of sliced mushrooms, diced bell peppers, Italian seasoning, pepperoni, mozzarella cheese, and Parmesan cheese. 

I like to use a generous amount of cheese because who doesn’t love cheesy pizza? Finally, I bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly. I let it cool for a few minutes before serving.

Chef’s Tips

Tip # 1: Buy On Discount 

Get so many of these ingredients and other healthy groceries at a discounted price on Thrive Market!

Tip # 2: Let It Cool Down

After baking, let the casserole cool for about 10 minutes to allow the casserole base to thicken a bit.

Toppings and Variations

I love adding fresh basil to my pizza casserole. It adds a burst of flavor and freshness. Toasted pine nuts are another great topping. They add a nice crunch and nutty flavor.

For a heartier meal, you can add Italian sausage, ground turkey, or ground beef to the casserole. I also like to add olives for a salty, briny flavor.

If you want to make the casserole even more indulgent, you can add a layer of cream cheese to the bottom of the pan before adding the cauliflower rice. 

Source: dashingdish

How to Store Leftovers

Once the casserole has cooled completely, I transfer it to an airtight container and store it in the refrigerator for up to 3-5 days. To reheat, I simply pop it in the microwave for a few minutes until it’s warmed through.

You can also freeze the casserole for up to 3 months. To reheat from frozen, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) until heated through.

FAQs