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Kalyn's Kitchen

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! This recipe is low-carb, Keto, low-glycemic, and gluten-free; use Casserole Recipes to find more recipes like this one.

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Watch the video to see if you’d like to make Low-Carb Deconstructed Pizza Casserole!

 


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For today’s Friday Favorites featured recipe I’m reminding you about this Low-Carb Deconstructed Pizza Casserole that’s been a hit with so many of my readers, and if you sometimes struggle with feeling deprived when you give up carbs, I promise that this deconstructed pizza is a low-carb comfort food recipe that’s going to feel like a treat!

When the idea for a low-carb 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! This is something I’ve made many times at my house, and I promise it will be a hit with anyone who likes pizza.

Process shots collage photo for Low-Carb Deconstructed Pizza Casserole

How to Make Low-Carb Deconstructed Pizza Casserole:

(This is just a summary of the steps shown in the photos; scroll down for the complete recipe.)

  1. Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel.
  2. Squeeze turkey Italian sausage out of the casings and brown well, then put it into a small casserole dish.
  3. Put the drained tomatoes over the sausage and season.
  4. Wash the mushrooms, pat dry, and cut into thick slices.
  5. Saute mushrooms until they give up their liquid and are starting to brown.
  6. Then layer mushrooms over the sausage-tomato mixture.
  7. Cut pepperoni in half (I use kitchen shears. (affiliate link)
  8. Spread the grated mozzarella over the casserole and top with pepperoni.
  9. 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!)
 
Close-up photo Low-Carb Deconstructed Pizza Casserole

Serve hot and enjoy! And I promise this will hit the spot any time you’re really craving pizza.

More Low-Carb Pizza Ideas You Might Like:

Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Low-Carb Portobello Pizza ~ Lauren’s Latest
Low-Carb Egg-Crust Breakfast Pizza ~ Kalyn’s Kitchen
Sausage and Mushroom Pizza Bowls ~ Shutterbean
55+ Delicious Low-Carb and Gluten-Free Recipes with Pizza Flavors ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole

Yield 6 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Low-Carb Deconstructed Pizza Casserole is a comfort food casserole the whole family will enjoy!

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400F/200C.
  2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  3. 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.)
  4. 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.)
  5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  6. 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.
  7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn't use much salt.)
  8. 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.
  9. Layer the mushrooms over the sausage-tomato mixture.
  10. Cut pepperoni in half.
  11. 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.
  12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Notes

I used my favorite turkey Italian sausage for this recipe; use pork sausage if you prefer.

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 289 Total Fat: 18g Saturated Fat: 7g Unsaturated Fat: 10g Cholesterol: 85mg Sodium: 561mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Thumbnail image for Low-Carb Deconstructed Pizza Casserole

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-carb diet plans will probably prefer pork sausage and pepperoni and full-fat cheese for this Low-Carb Deconstructed Pizza Casserole. If you’re following the South Beach Diet, they would recommend using turkey Italian sausage, turkey pepperoni, and reduced fat Mozzarella for this recipe. With those ingredients, this would be approved for any phase of South Beach.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    280 Comments on “Low-Carb Deconstructed Pizza Casserole (Video)”

  1. For those who do count carbs, the only things in the recipe that contain carbs are the diced tomatoes and maybe the Italian sausage. A can of Hunt's contained 21 grams of carbs, or 14 grams if you subtract the fiber. A cup of mozzarella cheese had one gram. My Italian pork sausage had 2 grams (from corn syrup) per link for a total of 10. So 25 grams for the whole dish and then divide by the number of servings.

    When the carbs are that low, if you feel you want more of a crust, you could serve it on a low carb pita or flatbread.

    Some comments on actually making the recipe.

    For a "small casserole dish," I used a Pyrex 7" x 10" which worked well. Bigger than that and there wouldn't be enough diced tomatoes to make a layer that covers the sausage. I'm sure an 8" x 8" would work.

    I found the amount of sausage to be pretty high and overwhelmed the other ingredients a bit, and I only used 16 grams of sausage in comparison with the recipe's 19.5 grams. I'll reduce to 12g the next time. I drained the sausage with paper towels, and that went a long way to reducing the grease.

    Since the pepperoni gets cooked on top the the casserole, all its grease cooks into the cheese. I think next time I'll either try to find low fat pepperoni or cook it down between paper towels in the microwave and throw it on top of the casserole with 5-10 minutes left to bake.

    I didn't wash the tomatoes, but used 8 of the "choose-a-size"
    paper towels to dry them. Worked fine, and they came out pretty close to tomato sauce, but without all the sugar.

    This casserole captures the flavor of pizza really well, and if you're feeding it to pizza lovers, I wouldn't anticipate getting many servings (or ANY leftovers) out of it. I think you could add any pizza toppings you like. I'd soften some sliced onions with the mushrooms next time.

    Good job Kalyn!

  2. This looks amazing! Do you think if I used a jarred tomato sauce, it would be too watery? Do the diced tomatoes help hold it together somehow?

    • Yes, I do think sauce from a jar will be too watery unless you cook it down for quite a while to thicken it. Even then I can't say for sure how it will work since I haven't done it that way, but that's why I rinsed the tomatoes.

  3. Oops, sorry for the duplicate post. Feel free to delete at will. I didn't realize I'd submitted earlier yesterday.

  4. Thank you, thank you, thank you for this recipe! My family has been missing pizza. 🙂 I did make a few changes the second time I made it. I decided to make the bottom layer hold together by adding ricotta cheese, 2 eggs, and some parmesan and Italian herbs to the sausage and tomato mixture. I also added some additional veggies – green pepper, green chile, red onion and sliced tomato and added some more parmesan over the top. Yum!:)

  5. I love this recipe! But, I made it the other night and didn't like how the bottom part fell apart, so this time I combined ground Italian sausage with ricotta cheese, a couple of raw eggs and some Parmesan to help it hold together, and pressed that into the bottom of my greased casserole dish. I also added some veggies (chopped green pepper, green chile, and some red onion and sliced tomatoes on top) and sprinkled the whole thing with Parmesan. I'll come back and let you know after tonight how it turned out. 🙂

    • KT, sounds like it might work if you want a more pizza-like dish. I considered it a casserole, so I was eating it with a fork and didn't mind that it didn't stick together.

  6. I'm not a fan of mushrooms. Any suggestions on what I can substitute with instead? Or can I just omit them?

  7. This is a wonderful idea that absolutely tastes GREAT! It is my husband's favorite new low-carb recipe! I cooked the sausage with onions and bell peppers because we like that on our pizza too! I am sharing this recipe with all of my friends! Thanks so much for making pizza easy and low carb!!

  8. Maybe I missed it somewhere in the recipe but how many carbs per serving?

    • I don't count carbs, so if you need that information you'll have to calculate it yourself. Immediately after the recipe I have a link to Calorie Count where you can copy the recipe and enter it and it will calculate that information.

  9. Hi – do you think you could add spinach? Can't wait to try this

  10. This is a delicious recipe! I think you could customize the toppings to your own family. I had turkey breakfast sausage so I used that and omitted seasoning the meat. Yummy! Next time I will double the recipe so we have extra.
    I found your site last year when we needed variety on South Beach. Thank you for posting your ideas. I don't feel very creative some days so I love what you have come up with. Thank you so much.
    As a side note- I visit Salt Lake regularly as I have a son living there. I have tried the Red Iguana, it is delicious. I may try some of the restaurants you recommend. Thanks again!

  11. Looks delicious and this is on the menu at the Winn's this week. 🙂

  12. Why "rinse" canned, chopped tomatoes? What remains? Never seen that one before.

    • The reason for rinsing the tomatoes is so that the finished dish doesn't turn out watery. You can try it without rinsing if you prefer, but I thought the results were great with the rinsed tomatoes.

  13. Yum gonna try it this week!

  14. This sounds amazing, can't wait to try!!

  15. Do you think that this could work with ground beef or turkey substituted for the sausage? I have one picky eater in the family!

    • It will work, but truthfully a lot of the flavor in the dish comes from the sausage so I don't know if it will be as good that way. Maybe if you season the meat a bit more than I did?

  16. Oh, wow, this looks wonderful! I absolutely love pizza, and even as a kid wished I could have the toppings only with no crust (Mom: Don't be wasteful, there are children starving in China!). Question, though, do the tomatoes add enough moisture like sauce does, to kind of bind everything together?

  17. I like to serve my family low carb meals 2 or 3 times a week, and this sounds amazing, especially since we're crazy about pizza. Since I always put a few rings of green bell peppers & onions on my homemade pizza, I'll put a thin layer of (diced & sautéed) green bell peppers and onions over the tomato layer, and I'll definitely use turkey pepperoni. Thanks for this recipe, and Happy New Year to you and your family.

  18. thank you for this recipe. I try to really eat low carb these days. I will make this for next week when I go back to work after taking some time off for the holidays. Please keep posting low carb meals.

  19. Nice idea, I like it.

  20. I think there are some kids in my family who would eat this in a heartbeat! What a fun (and low carb) way to start the new year!