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!
PIN Deconstructed Pizza Casserole to try it later!
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 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?
- can of diced tomatoes
- uncooked turkey or pork Italian sausage
- olive oil
- 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 this 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 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.
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:
(Scroll down for complete printable recipe with nutritional information.)
- 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 Keto Crustless Quiche
Sausage and Pepperoni Layered Pizza Bake
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!
Low-Carb Deconstructed Pizza Casserole
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
- 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.
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:
6Serving Size:
1Amount 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 would 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:
This 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 2022.
231 Comments on “Low-Carb Deconstructed Pizza Casserole (Video)”
I made this last night for Pizza night so I wouldn’t feel left out. Instead, there was leftover pizza! Everyone loved it! Thanks!
Btw- it made a very tasty breakfast this morning too!
So glad to hear you enjoyed it. I wish I had some for breakfast right now!
I have made this so many times. It is a huge hit in our house. So yummy!
So happy to hear that! Thanks for taking time to let me know.
Trying this tonight, it looks great. Doing it ahead with a cook time of 20 minutes so it can be warmed in the microwave when we get home. I felt I was a bit short on browned sausage in the bottom so tossed in a little riced cauliflower to fill it. Will see how that works, I did not have time to down it.. Will let you know.
I think that might work fine, but let me know how it turns out!
This was delicious!! I added onions and garlic with the mushrooms. This is our new pizza night!
So glad you liked it! Your change sounds good to me.
Thanks for sharing that. I do love that Rao’s sauce; I haven’t found a sauce that’s lower in carbs than that one!
Now I just hope people asking for info will find it.
No garlic? Isn’t that sacrilege? 🤔😆
Feel free to add garlic if you prefer.
Made this today for dinner. Turned out so well and was very filling! It is hard to find ideas that allow me to eat keto and feed a picky hubby😉 Had a yellow tomato from my garden😋 a perfect addition. Now I am going to have to make 2 so I can add some fresh veggies😁
So glad to hear you guys enjoyed it!
Say I don’t have an 8×11 dish, only a 13×9… Should I cook at the same temperature and just keep an eye on it? Increase the amount of ingredients? Any thoughts?
I’m guessing it will still work, probably cook a bit more quickly since the mixture will be thinner. If you had more sausage it wouldn’t hurt to increase that a little. You might want to increase the cheese too. Hope that helps; let me know how it goes.
It ended up turning out great!
I did add about 25% more sausage…based on some rough math. And did closer to 2 cups of the cheese.
For timing, I followed the original instructions and then moved under the broiler for a few additional minutes.
Turned out delicious! Will make again and again!
Happy to hear that it worked well and you enjoyed it so much!
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!
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.
Thanks Mary Ann, glad you like it!
So glad you enjoyed it!
Hope you enjoy!
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.
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!
Ah, thank you. Perhaps the person I linked from did just that. It’s all good. I repinned it, and it’s in the oven!
So glad you enjoyed it!
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
Great recipe. Even my picky husband liked it.
Hi!
I can’t wait to test this out!!
Do you think it would freeze well?
Cheers
I don’t think I’ve frozen it, but I do think it will freeze well.
What kind of turkey sausage did u use.
I used this turkey Italian sausage which has been my favorite for years!
What do you normally serve this with?
I’d serve with some kind of green salad; this Low-Carb Caesar Salad is one of my favorites.
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!