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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!

 


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:

(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. 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.

  2. 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.

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

  4. 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.

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

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

  7. Pingback: Mimi's Monday Menu: 10/30/17-11/05/17 | Amazing Mimi | PlanningAmazing Mimi

  8. 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. 

  9. Pingback: Mimi's Monday Meal Planning Menu: 10/23/17-10/29/17.Amazing Mimi

  10. In preparation to embark on the Keto-lifestye journey, I’m SO happy I found your site! These recipes look like they’re going to help me so much! Just a quick question though… is there a place where you indicate the carb count per serving? Or is that something we just calculate once we’ve made it ourselves? Do you know if it’s under a certain amount of carbs? Either way is great – I was just wondering! THANK YOU for all you do! 

    • Hi Lacey, hope you enjoy the recipes. I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I give two links after the recipe itself (where it says “Nutritional Information”) for suggestion of how you can get that information. That’s all I can do at this time. Thanks for understanding.

      • You can figure this yourself by looking up the carb content for each ingredient.
        Just Google
        “Nutrition info xyz”

        You can also enter it into an app like my fitness pal or a recipe builder and it will give you all the totals.
        Just divide the total for all ingredients by the number of servings you decide upon for the counts per portion.

        After a while on keto, you’ll be able to do the math in your head. Lol
        Especially if you’re diabetic. Lol
        Welcome to the keto world!!
        We rock!!!!

      • Plus in every recipe I give a link to a place where you can enter the ingredients and it will calculate it for you, in addition to a suggestion to use Yummly, which calculates it (although they are not always 100% accurate.

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  13. It would be nice if you would include the nutrition information with the recipe and not make everyone manually enter it to figure it out. You can still include the links for what you use to calculate it, but having everyone have to go and figure it out for themselves to see if it will fit their count before they make this to see if it is really low carb enough for them is like dropping the ball at the end of this post.

    • I'm sorry you feel that way, but there are numerous reasons I don't feel I can do that. First, I already spend 8-10 hours on every recipe by the time I have tested it several times, take photos, edited photos, and written the recipe. Second calculating that information accurately is very difficult because it's hard to tell what specific ingredients people will use or exactly how much they will eat. Third, (and maybe the biggest consideration for me) there are over 2,200 recipes on this site. So while you complain about the time to enter and calculate one recipe, you're asking me to do 2,200 recipes. I will never be able to do that, and I know that once I have it on one recipe people will expect to see it on every recipe. I realize some bloggers include it, but those people started blogging long after me and have far fewer recipes to deal with. And I cannot and will not dedicate any more of my life to this blog than I am already doing. Thanks for understanding my dilemma.

    • Kalyn, I am so grateful for the VAST number of recipes and information and tips about preparing those recipes that you include You obviously put a lot of time and effort into making sure your recipes are of good quality and accurate in ingredients, etc. There are MANY calorie counters on the web where one can enter recipes. We all have to take some responsibility for the information we need and be thankful that we live in an age where so much information and recipes are available at our fingertips! Kalyn, thanks so much for all you do to make it easier to eat delicious AND healthy food. I appreciate your photos and the details you include. It has really added a lot of variety to our meals over the years. Thanks a million!

    • Thank you so much GeeAnn. I simply can't do it, that's all. I already spend far too much time on the site! Glad you are enjoying the recipes!

    • Seriously, people are not your servants. Consider showing a bit of gratitude for the fact that Kayln provides so many recipes. I noticed your snarky comment is “Anonymous”. Good idea, best for people not to know your narcissistic tendencies. Do you realize how hard these bloggers work??? Do you think the world is at your beckon call? This shows a character defect you may want to work on.

      • 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.

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

  15. 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!

  16. 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!

  17. 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.

  18. 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…

  19. This was absolutely delicious – I made it with ground beef (I don't like sausage) but loaded it with Italian seasoning, and bought Italian Style diced tomatoes so that helped. I also added a little bit of Boboli pizza sauce for some extra flavor.

    As a newly-diagnosed diabetic, I've been CRAVING pizza and went looking for recipes when I was just ready to bake some mozz and sauce and pepperoni and eat it with a spoon. Thank you for having an alternative!

  20. This was really good. One of the hardest things for me on South Beach is giving up pizza. Making "pizza" with some vegetable as the base doesn't quite work for me, and making cauliflower crust seems like too much effort. This was easy, and I got all the flavors I'd been craving. Thank you!