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This filling low carb pizza bake brings together all the tasty pizza flavors without loading up on carbs. Great for keto or gluten-free folks, it's loaded with protein, vegetables, and plenty of cheese. You'll quickly forget you're eating something that's actually low in carbs.
I came up with this dish during my keto days when I really missed having pizza nights with the family. These days my teenagers ask for this more than regular pizza, even though they don't worry about carbs.
What You'll Need
- Italian Sausage: gives you rich taste and solid texture as the main protein
- Cauliflower: stands in for traditional pasta while keeping carbs low and still feeling substantial
- Mushrooms: bring a meaty feel and rich flavor - go with cremini for better taste
- Green Pepper: adds some snap and that traditional pizza taste
- Pepperoni: brings the real pizza feeling with its spicy kick
- Low Carb Pasta Sauce: check the labels carefully since Raos Homemade Marinara has very little added sugar
- Mozzarella Cheese: makes that stretchy pizza pull we all love - don't go for low-fat here
- Parmesan Cheese: gives the topping a nice sharp flavor boost
- Italian Seasoning: pulls everything together with familiar pizza herbs
How To Make It
- Cook the Cauliflower:
- Chop cauliflower into small chunks then put in a microwave bowl with water and top with a wet paper towel. Microwave about 3 minutes till it's soft but still has some bite. This quick method keeps good texture but makes sure it mixes well with everything else.
- Cook the Sausage:
- Fry Italian sausage in a big pan on medium-high heat breaking it up as you go. Give yourself about 15 minutes here to get nice brown bits which really pump up the flavor. Pour off extra fat so your dish isn't swimming in grease.
- Cook the Mushrooms:
- Drop some olive oil in the same pan you used for sausage and cook mushrooms all the way through for 10 minutes. This longer cooking gets rid of water that could make your casserole soggy. They'll get much smaller and taste more intense.
- Build Your Casserole:
- First spread pasta sauce on the bottom of your baking dish then add half your meat and veggie mix. Keep building with more sauce pepperoni and plenty of mozzarella. Do another round of layers ending with a mix of Parmesan and Italian seasoning on top for a tasty crust.
- Bake It Up:
- Cook at 400°F for 30 minutes until it's bubbly and golden. Let it sit for 5 minutes before you dig in so it can firm up a bit. Look for bubbles around the edges and a slightly brown top to know it's done.
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The cauliflower really makes this recipe work. I wasn't sure about using it instead of pasta at first, but its bland flavor soaks up all the Italian seasonings so well. My husband even mentioned that this bake tastes better than normal pizza because every bite has all the good stuff in it.
Prep Ahead and Storage Options
This pizza bake actually tastes better when made a day in advance. You can do all the steps except baking, wrap it tight with foil, and keep it in the fridge up to 2 days. When you're ready to eat, just bake as normal but add about 10 extra minutes since it'll be cold.
Any leftovers keep well in sealed containers in the fridge for up to 4 days. If you want to save it longer, divide the cooled casserole into freezer containers and freeze up to 3 months. Thaw in the fridge overnight then warm up in a 350°F oven until it's hot all the way through.
What to Serve With It
This pizza bake goes great with a simple arugula salad with just olive oil and lemon juice for a complete meal. The peppery greens balance out the rich casserole nicely. If some family members aren't watching carbs, garlic bread makes a nice addition for them.
To make it feel more like pizza night, put out small dishes of extra toppings like red pepper flakes, fresh basil, and more Parmesan so everyone can dress up their own portion. Kids especially like this hands-on approach to dinner.
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Different Topping Ideas
You can switch up this flexible recipe in tons of ways. Check out these popular versions for different tastes:
- For Meat Fans: throw in some crunchy bacon and chopped ham with the other meats
- Veggie Loaded: mix in olives, onions, and diced zucchini
- Buffalo Chicken: use shredded chicken coated in buffalo sauce instead of Italian sausage
- Mediterranean Twist: add feta cheese, olives, and artichoke hearts
Recipe FAQs
- → Could I swap out the cauliflower for something else?
Definitely! You can go for broccoli or zucchini instead. Both pair beautifully with the other flavors in this dish.
- → What’s the best marinara option for this casserole?
Stick with a keto-friendly marinara like Rao's Homemade. It keeps the carbs low and the flavors strong.
- → Can I prep this before serving?
Absolutely, you can prepare the casserole a few hours in advance. Keep it in the fridge and pop it in the oven when you're ready to eat.
- → How do I store and reheat any leftovers?
Put leftovers in a container with a tight lid and keep it in the fridge for up to 3 days. Warm it up in the oven or microwave before eating.
- → Could I replace Italian sausage with another protein?
Sure thing! Ground beef works well. Just toss in extra seasonings like oregano or garlic to boost the taste even more.
- → Is this dish something kids would enjoy?
Yes! Kids often love the pizza-like flavors. Just skip mushrooms or other items they might not like as much.
- → Can I turn this into a meat-free option?
Yes, you can! Simply leave out the sausage and add extra veggies like zucchini, eggplant, or spinach to keep it hearty.