web analytics
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. And this is the most popular low-carb casserole recipe on my blog!

PIN Low-Carb Deconstructed Pizza Casserole to try it later!

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


Title photo for Low-Carb Deconstructed Pizza Casserole

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:

(Scroll down for complete printable recipe with nutritional information.)

  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!

Close-up photo 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!


  • 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)


  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.


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

This recipe created by Kalyn.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Casserole Recipes to 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.

Pinterest image of Low-Carb Deconstructed Pizza Casserole

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Very good.Next time we are gonna add black olives and alittle more cheese.

  2. Does this freeze well? 

  3. I was wondering, have you made this casserole before and put it in the freezer before you cooked it in the oven? Thanks! 

    • I haven’t done that. I’m guessing it will work, but that’s only a guess. Best to thaw overnight in the fridge and then let it come to room temperature before you cook if you try it. Let me know how it works if you do!

  4. I find I crave this! Leftovers are so good reheated in a microwave the next day. Thanks for the great recipe!

  5. I made this tonight it is delicious 😍

  6. I made this tonight. I used cherry tomatoes cut in half instead of canned and it was delicious! Great idea.

  7. I’ve made this just like you outline and then a week later with a little modifications such as adding green chili’s and gluten free Penne Pasta. Both ways my family loved it. Love your site! Thanks for sharing.

  8. I used sweet turkey Italian sausage and followed recipe exactly. Thought kind of dry and not a lot of flavor. Would it taste better w more seasonings and maybe a little Spaghetti/pizza sauce? 

    • Everyone has different preferences, but as you can see there are 127 comments which are overwhelmingly positive so most people seem to like it. Not sure how something with this much cheese could be dry? But definitely experiment to get it to your liking.

  9. I have been a keto eater for over a year now and am always looking for something new to eat.  I added a few ingredients such as black olives.  It was really good.  The only problem I had was that I really really wanted an entire loaf of warm Italian bread with lots of butter.  Why can’t bread be keto?  sad face here.

  10. I made this to a T and it is sooo freakin’ delicious! Thank you!!

  11. How about using fresh tomatoes?  I’m not a cook so I’m not sure if I would make to make additional changes if I used fresh tomatoes.

  12. What can I use in place of tomatoes? I can’t have night shades. it sounds delicious.

  13. I am slightly addicted to this, so much that I ate leftovers for breakfast.  I’ve been making this once a week.  So good!

  14. Hello! This looks delicious. I was wondering, I’m not a huge mushrooms fan. I know, I’m probably the only one out here….what could I use in place of mushrooms?? 

    Thanks in advance. 

  15. Thank you for that Tina! I really can’t add one more thing to my workload so unless I hire someone to do it, adding nutritional information is not an option at this point. And with over 2,000 recipes, hiring someone would cost a huge amount.

  16. I have made this twice already. It s delicious and the whole family enjoys it. Thanks for the recipe 🙂

  17. Made this last night and oh my was it delicious! Hubby just texted me and he is having it again for lunch. I will definitely be making this again. Hubby cooked the Sweet Turkey sausage and the mushrooms in advance. He also chopped up some onion and a red pepper to go with it and threw them in baggies. I made mine into an individual small casserole. Hubby built his on a tortilla. Baked both at the same time. Just fabulous! I did use Italian died tomatoes. Drained thoroughly in a colander, but not rinsed. Since all ingredients were already prepared and in the fridge when I got home. All I had to do was drain the tomatoes. This came together in NO TIME. We started to watch our TV show after we built our dinner and it was cooking away in the oven. Oh the smell was divine! This will for sure satisfy any pizza craving. Plus we still have leftover toppings, cheese and sausage and could make omelets!

  18. Love this recipe and so does my husband who usually doesn't like things that are "different" from the original (like pizza!). He doesn't eat mushrooms so I substituted sliced black olives and green peppers to make up for the bulk. It was delicious! We ate it for dinner and then both took it in our lunch the next day. My husband says this has to become a "regular" in the dinner rotation. I do have one question: why do you specify not to use petite diced tomatoes? I didn't because I always like to try a new recipe exactly as written the first time, but I always have a few cans of those on hand and just wondered what problem it would cause to use them.

    Thanks so much for your site and all of your delicious recipes. They enable me to manage my weight and eat really good food at the same time!

    • So glad you both enjoyed it. About the tomatoes, I was concerned about the tomatoes making the finished dish watery, so I felt that larger chunks of tomato would be easier to rinse and drain, leaving big relatively dry pieces of tomato. But you could try petite dice and see what you think.

    • That makes sense. I am going to try sundried tomatoes next time just to see how they work. I love them and put them on pizza as a topping frequently. But I will probably do a half and half so if it doesn't turn out well, I will still have another delicious side to eat! AND, I am going to make the experimental side with mushrooms because I love them even if my husband doesn't. 😉

    • I did make this dish using sun-dried tomatoes and it was a winner! It made a "drier" casserole in that there wasn't really juice in the bottom like I have experienced with the canned tomatoes (even drained). But not dry like hard to swallow. We liked it very much. Thanks so much for this recipe Kalyn! It has become a favorite that gets prepared at least every couple of weeks at our house.

    • Thanks for reporting on that; I will have to try it too!

  19. Hi there! Thank you for posting such wonderful recipes. We have to eat a low carb diet due to some medical needs my one year old has and time and again I find myself cooking recipes from your website!?

    My question is, could I use fresh tomatoes from our garden for this recipe or do they need to be canned?

    • So glad to hear you're enjoying the recipes!

      First, I haven't made it with fresh tomatoes, so I can't say for sure how it will work. The biggest issue would be the water content. If you cut up the fresh tomatoes, then cook then (maybe with some dried oregano and basil) until they're quite dry in the pan, that might work. Would love to hear how it works if you try it! I think the fresh tomato flavor would be great in this.

  20. making this for dinner tonight for my husband and myself…we are eating low carb…trying a low protein version of this for my kids (they have PKU)…no meat…just mushrooms, and diced veggies..and their special cheese
    …it sounds awesome…thank you so much…sounds wonderful…