Cauliflower Pizza Casserole (Keto Recipe)
Every bite of this Cauliflower Pizza Casserole is SO good! Layers of low-carb marinara sauce, diced veggies, Italian seasoning, pepperoni, and shredded mozzarella make the base of this casserole. The whole thing is topped off with parmesan cheese, then baked to perfection! This easy keto-friendly recipe is filling and full of so much flavor.
Servings 6 Servings
Calories 282kcal
Equipment
Ingredients
- 4 cups cauliflower florets
- 1 Tablespoon avocado oil
- 8 ounces sliced mushrooms
- 1 medium bell pepper, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon salt
- 1 1/2 cups marinara sauce low-carb/no sugar added
- 2-3 ounces uncured pepperoni
- 2 cups shredded mozzarella
- 1/3 cup Parmesan cheese
Instructions
- Cover the cauliflower with about 1 inch of water and microwave for 90 seconds (or heat on the stovetop).
- Drain and pat dry.
- Chop into very small florets. It should look a bit more like cauliflower rice than florets.
- Preheat the oven to 400 degrees F.
- Heat the oil in a pan and saute the mushrooms for 5-7 minutes until softened.
- Combine the cauliflower, mushrooms, diced bell pepper, and seasoning in a bowl.
- Add a layer of the marinara sauce to the bottom of a baking dish.
- Add in half of the cauliflower mixture, then a layer of sauce, half the pepperoni, half the mozzarella.
- Add in the remaining cauliflower, followed by the sauce, cheese, and pepperoni.
- Add parmesan and bake for 30 minutes.
- Serve with fresh basil and enjoy!
Video
Nutrition
Serving: 1.5Cups | Calories: 282kcal | Carbohydrates: 10g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 495mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 374IU | Vitamin C: 48mg | Calcium: 285mg | Iron: 1mg