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 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.

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

  1. It can be spot on, but only when all the SPECIFIC ingredients I used are in their data base. It’s great when that happens, but when it doesn’t happen I can’t edit the ingredients.

  2. 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.

  3. I plugged it into SparkPeople (with a couple minor mods like 1.5 lbs ground beef instead of sausage, adding onion and garlic and skipping the mushrooms, adding 3/4 cup Rao’s marinara, and full fat mozzarella instead of part skim) and this is what I came up with for 8 servings ( 9″ x 13″ pan):

    Nutrition Facts
    Serving Size: 1 serving (makes 8 svgs)
    Amount Per Serving
    Calories 361.9
    Total Fat 28.6 g
    Saturated Fat 10.7 g
    Polyunsaturated Fat 1.5 g
    Monounsaturated Fat 11.5 g
    Cholesterol 76.3 mg
    Sodium 355.4 mg
    Potassium 391.4 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 1.3 g
    NET CARBS: 4.9
    Sugars 2.9 g
    Protein 19.0 g

  4. I wish there was an easy way for me to get nutritional information on all the recipes. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I have been working on that for nearly two years now, while trying to keep up with the blog. 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, although we are getting quite close to being ready to start adding nutritional information; check back after January 2020.

  5. No garlic? Isn’t that sacrilege? 🤔😆

  6. 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😁

  7. 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!

  8. 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!!

  9. 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.

  10. 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!

  11. So glad you enjoyed it!

  12. 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

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

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

  15. What kind of turkey sausage did u use. 

  16. What do you normally serve this with?

  17. 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!

  18. Thanks for telling me. I removed the link because I don’t want to send people to them.

  19. 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.

  20. 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!