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Low-Carb Deconstructed Pizza Casserole (Video)

Let’s start the year out right with this Low-Carb Deconstructed Pizza Casserole; this is a comfort food casserole the whole family will enjoy! This recipe is low-carb, Keto, low-glycemic, and gluten-free; use Casserole Recipes to find more recipes like this one.

Click here to PIN Low-Carb Deconstructed Pizza Casserole!

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

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.

This year I had another recipe in mind for January 1, but when the idea for this Low-Carb Deconstructed Pizza Casserole popped into my mind yesterday, 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! I can already tell this is going to be a repeater at my house, and I promise it will be a hit with anyone who likes pizza.

Happy New Year everyone! I hope 2016 is going to be a very delicious year for you in every way.

By the way, I have one more bit of news before we get to the recipe. Now you can get posts from this blog by e-mail without having to get lots of e-mails, just sign up for the new weekly e-mail digest that comes every Sunday morning and features all the recipes from the previous week. If you’re getting back on track this January, sign up here to get each week’s featured recipes by e-mail.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

Cut pepperoni in half (I use kitchen shears.) Spread the grated mozzarella over the casserole and top with pepperoni. Bake at 400F/200 C about 25 minutes. (I baked mine a bit too long, don’t get distracted!)

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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 is a comfort food casserole the whole family will enjoy!


  • 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
  • 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
  • 2 tsp. + 2 tsp. olive oil
  • 1/2 tsp. dried oregano
  • salt and fresh-ground pepper to taste (I didn’t use much salt.)
  • 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
  • 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
  • 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)


  1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  2. 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.)
  3. 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 to break the sausage apart.)
  4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

All images and text ©

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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251 comments on “Low-Carb Deconstructed Pizza Casserole (Video)”

  1. Where are the nutrition facts?

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  3. I made this today, but I did it a little different. I used all the ingredients and put them in the order you did, but I’m the only one eating healthy in my family and I can’t eat all that alone. So I cooked them in the same layers using a muffin pan, and released them from the edges, let them cool and now there in the freezer except the one I ate lol. After they freeze I will package them and then I’ll have them on hand when I’m craving pizza. Hopefully they freeze well but if not I’ll know for next time. One thing I did wrong was to bake as directed, the instructions was for a whole casserole so I should have cut the cooking time down for cupcake size. The cheese on top was a little hard but that’s my fault. They were amazing and I plan on adding this to my rotation and maybe eventually making a whole one to share with the family. If you weren’t told it was healthy you would know by the taste. Thank you for the amazing recipe!!

    • Glad you liked it. I love how you made the individual servings; great idea. I am guessing it will freeze well although I don’t think I have frozen it.

      • Had one for breakfast and they froze and reheated perfectly.

      • Good to know Mary, thanks!

      • I wish there was an easy way for me to get them for you. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I am planning to add nutritional information, but not until the editing project is done.

        If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  4. This is a wonderful idea. I have tried to make many substitute crusts. They were awful. What we want is the sausage, pepperoni, cheese, vegs, etc….

    This provides all the good stuff..

    thanks for the recipe.

  5. The pin for the last picture before recipe links to the recipe for pepperoni pizza chicken bake, not this one. though picture is correct.

    • I am not 100% sure what you mean. But if you clicked on a PIN on Pinterest that had a photo of this recipe but went to the Pepperoni Pizza Chicken Bake I can guess what happened. When someone clicks the pin icon on my site, they get all the photos on this page that they can pin. That includes the popular posts in the sidebar, and this post is one of them. So if someone clicked on that photo and pinned, the PIN would link to the post it was on at that time, apparently the pizza chicken one. Unfortunately there’s nothing I can do about that kind of random pinning!

      • I added a bit of onion and green pepper, and had shitake mushrooms (I could afford the carbs today) It was delicious. I look forward to trying your other recipes. 

    • So glad you enjoyed it!

  6. So glad you enjoyed it!

  7. This was delicious. I went from Whole 30 to low carb and this is my first “Decadent” meal since. Totally worth it. Thanks Lady <3

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  10. Great recipe.  Even my picky husband liked it.  

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  12. Hi!
    I can’t wait to test this out!!
    Do you think it would freeze well?

  13. What kind of turkey sausage did u use. 

  14. What do you normally serve this with?

  15. If I add zucchini, would I have to cook that with the mushrooms or adjust cook time or ingredients? I don’t know if it would make it watery..

    • I can’t say for sure how it would work to add zucchini to this recipe, since I haven’t made it that way. But if you wanted to try it, I would saute the zucchini with the mushrooms, using fairly high heat to evaporate as much water as possible. Cooked zucchini does have more water than cooked mushrooms though, so I can’t say for sure if it will make the finished dish more watery. I’d love to hear what you think if you try it!

  16. Did you know that someone copied your recipe, including the photo?

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  20. Sounds really good, but we aren’t fans of sausage.  Could organic, grass-fed lean ground beef be used in its place?  

    • Of course you *could* use ground beef. Whether it will be as tasty with the beef, I can’t really say because I haven’t ever made it that way. If you like ground beef on pizza, you’ll probably like it. I’d love to hear what you think if you try it.

  21. Your recipes are enabling me to stick with my keto-low carb diet and I am being successful! Thank you! I am learning to cook again!

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  26. This was good but very dry. Did I do something wrong?

  27. So glad to see this was ordering pizza for rhe family and so wantwd something great. I found this and tried it and it was Awsome . Thanks

  28. Why not petite diced tomatoes?

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  32. I just popped this in the oven. Can’t wait to taste it. Instead of mushrooms and olives I used fresh jalapeno peppers. Kids not a fan of mushrooms and olives but next time I’ll make it the way my husband and I want it. 😊

  33. My husband said he would eat this every night! With 3 boys (11,11,13) I made a full 9×11 casserole and it was gone! I upped most of the ingredients to fill the dish. I also made garlic toast for them. Have your tried making this the night before and cooking the next day? Seems like a good one to get the kids to pop in the oven on our busy nights.

    • So glad to hear it was a hit! Sounds like a challenge feeding all those boys, glad they enjoyed it. I’m sorry but I haven’t made it ahead and refrigerated, then cooked later. It seems like it would work, although I would let it come to room temperature before you bake. I’d love to hear how it goes if you try that, thanks!

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