Low-Carb Deconstructed Pizza Casserole (Video)
Low-Carb Deconstructed Pizza Casserole is a delicious comfort food casserole that the whole family is going to love. And this pizza casserole is one of the most popular low-carb casserole recipes on my blog!
For today’s Friday Favorites feature I’m reminding you about this Low-Carb Deconstructed Pizza Casserole that’s been a hit with so many of my readers that it’s one of the most popular low-carb pizza casseroles on the internet! And if you sometimes struggle with feeling deprived when you give up carbs, I promise that this low-carb pizza casserole without the crust is a low-carb comfort food recipe that’s going to feel like a treat!
When the idea for a casserole with pizza flavors popped into my mind, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe with you! This is something I’ve made many times at my house, and I promise it will be a hit with anyone who likes pizza.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- can of diced tomatoes
- uncooked turkey or pork Italian sausage
- Olive Oil (affiliate link)
- Dried Oregano (affiliate link)
- salt and fresh-ground pepper to taste
- fresh mushrooms
- grated Mozzarella cheese
- slices of pepperoni
Can you use other toppings for the low-carb Pizza Casserole?
Sausage, pepperoni, and cheese are the pizza toppings I love most, so of course that’s what I used for this Low-Carb Deconstructed Pizza Casserole recipe! But you can definitely replace the sausage with ground beef or use other toppings like ham, green bell pepper, olives, or even bacon if you want to switch it up a bit. And if you look in the comments on the post you’ll see people make it with a variety of toppings.
Can you freeze the Deconstructed Pizza Casserole?
Like most casserole recipes, this pizza casserole will freeze well and can be reheated in the microwave or a hot oven. Unfortunately at my house it usually disappears before I can get any in the freezer!
Want more ideas for low-carb pizza?
Any time you’re craving pizza but don’t want the carbs, check out my huge collection of Low-Carb Pizza Recipes. And most of those recipes are also gluten-free.
How to Make Low-Carb Deconstructed Pizza Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel.
- Squeeze turkey Italian sausage out of the casings and brown well, then put it into a small casserole dish.
- Put the drained tomatoes over the sausage and season.
- Wash the mushrooms, pat dry, and cut into thick slices.
- Saute mushrooms until they give up their liquid and are starting to brown.
- Then layer mushrooms over the sausage-tomato mixture.
- Cut pepperoni in half (I use kitchen shears. (affiliate link)
- Spread the grated mozzarella over the casserole and top with pepperoni.
- Bake about 25 minutes, or until the ingredients are heated through and the cheese is starting to brown. (I baked mine a bit too long, don’t get distracted!)
- Serve hot and enjoy! And I promise this will hit the spot any time you’re really craving pizza.
More Low-Carb Pizza from Kalyn’s Kitchen:
- Pepperoni Pizza Chicken Bake
- Pepperoni Pizza Keto Crustless Quiche
- Sausage and Pepperoni Layered Pizza Bake
- Air Fryer Pizza
- Sausage and Pepperoni Pizza-Stuffed Peppers
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 1 can diced tomatoes, well drained ((14.5 oz. can; do not use petite dice tomatoes)
- 5 links uncooked turkey or pork Italian sausage (19.5 oz.)
- 2 tsp. + 2 tsp. olive oil
- 1/2 tsp. dried oregano
- salt and fresh-ground pepper to taste (I didn't use much salt.)
- 12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
- 1 1/2 cups grated Mozzarella cheese
- 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)
- Preheat oven to 400F/200C.
- Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
- While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it's nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
- While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
- When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
- Season with dried oregano, salt, and fresh-ground black pepper. (I didn't use much salt.)
- Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
- Layer the mushrooms over the sausage-tomato mixture.
- Cut pepperoni in half.
- Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
I used my favorite turkey Italian sausage for this recipe; use pork sausage if you prefer.
This recipe created by Kalyn.
Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 10gCholesterol: 85mgSodium: 561mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This low-carb pizza casserole would be great for low-carb and Keto diets, and it’s also gluten-free. It can also work for the original South Beach Diet with the right ingredients. Low-carb diet plans will probably prefer pork sausage and pepperoni and full-fat cheese. If you’re following the original South Beach Diet, they’d recommend turkey Italian sausage, turkey pepperoni, and reduced fat Mozzarella.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Low-Carb Deconstructed Pizza Casserole was first posted in 2016, and it quickly became one of the most popular casseroles on my site. The recipe was last updated with more information in 2023.