A super quick and easy low carb meal!
If you’re searching for healthy dinner ideas that are fast to pull together on busy weeknights, this Keto Cauliflower Pizza Casserole should be on your rotation. It’s low carb, budget-friendly, and full of familiar pizza flavors—without the heavy crust. Roasted cauliflower forms the base, making this a lighter take on a classic favorite that still hits all the comforting notes of pizza.
Keto Cauliflower Pizza Casserole
- 1 large head of cauliflower (cut into small florets)
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- Salt, black pepper, garlic powder, and Italian seasoning to taste
- Pepperoni and other pizza toppings of your choice (olives, mushrooms, bell peppers, cooked sausage, onions, fresh basil, jalapeños, etc.)
Step 1. Preheat the oven to 425°F (220°C). Trim the cauliflower and cut it into small, even florets. Toss the florets with the olive oil, a pinch of salt, freshly ground black pepper, and a sprinkle of garlic powder. Spread the cauliflower in a single layer in a 9×13-inch baking dish so it roasts rather than steams.
Step 2. Roast the cauliflower in the preheated oven for 20–25 minutes, or until the edges begin to brown and the florets are tender. Roasting brings out a nutty, caramelized flavor that works wonderfully as a pizza base.
Step 3. Remove the dish from the oven and spread the marinara sauce evenly across the roasted cauliflower. If you like a saucier casserole, use the whole jar; otherwise, use as much as you prefer. Sprinkle the shredded mozzarella over the sauce, then add a generous dusting of Italian seasoning. A little grated Parmesan can be added for extra savory depth.
Step 4. Add your preferred pizza toppings. Pepperoni is a classic choice, but feel free to mix in mushrooms, olives, bell peppers, cooked sausage, onions, or fresh basil. Aim for toppings that are already cooked or thinly sliced so everything heats through evenly.
Step 5. Return the casserole to the oven for 12–15 minutes, or until the cheese is fully melted and starting to turn golden. Let it rest a few minutes before serving so the cheese sets slightly and the casserole is easier to portion.
Who knew cauliflower could be so good? This casserole tastes like pizza without the heaviness—perfect for a lighter, family-friendly weeknight meal.
Keto Cauliflower Pizza Casserole — Recipe
Servings: 6
Ingredients
- 1 large head cauliflower, cut into small florets
- 2 tbsp olive oil
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella cheese
- Salt, pepper, garlic powder, and Italian seasoning to taste
- Pepperoni or toppings of choice
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, pepper, and garlic powder. Arrange in a single layer in a 9×13-inch baking dish.
- Bake 20–25 minutes until the cauliflower is tender and lightly browned.
- Remove from oven. Spread marinara sauce over the roasted cauliflower, then sprinkle with mozzarella and Italian seasoning.
- Add pepperoni and any other toppings you like.
- Bake 12–15 more minutes until the cheese is melted and golden. Let rest briefly before serving.
Notes & Serving Suggestions
This casserole is great on its own or paired with a simple Caesar or green salad for extra greens. If you have picky eaters, serve the toppings on the side so everyone can customize their portion. Leftovers keep well in the fridge for 3–4 days and reheat in the oven or microwave until warmed through.
Variations
- Make it vegetarian: omit pepperoni and add extra veggies like zucchini, spinach, or roasted tomatoes.
- Extra cheesy: mix in a cup of shredded cheddar or provolone for a bolder flavor.
- Spicy twist: add red pepper flakes or swap jalapeños for a kick.
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