Keto Pizza Casserole

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yields: 6 servings
Skill Level: Easy
Author: [Your Website/Blog Name]

Your Pizza Cravings, Solved (Without the Crust)

If you’ve ever embarked on a low-carb or keto lifestyle, you know the one craving that can test your willpower like no other: pizza. The thought of that gooey, cheesy, savory slice can be a powerful siren’s call. But what if you could have all the iconic, comforting flavors of a loaded pizza in a form that fits perfectly within your macros? Enter the Keto Pizza Casserole.

This recipe is a game-changer. It’s a deconstructed, crustless wonder that delivers everything you love about pizza—the rich tomato sauce, the savory meats, the stretchy, browned cheese—in a simple, scoopable casserole form. By using a base of seasoned ground meat instead of a flour-based dough, we create a dish that is incredibly satisfying, high in protein, and remarkably low in carbohydrates. It’s the ultimate solution for pizza night, meal prep, or any time you need a hearty, family-friendly dinner that everyone (keto or not) will devour. Say goodbye to FOMO and hello to a new favorite.

Why This Keto Pizza Casserole Recipe Works

Zero Compromise on Flavor: This isn’t a “substitute” for pizza; it’s a celebration of its core components. You get the same savory, cheesy, and herbaceous experience in every bite.
Unbeatable Texture: The combination of the moist, meaty base and the bubbling, golden-brown cheese topping is deeply satisfying. Adding cream cheese creates a luxuriously rich and cohesive layer that mimics the richness of a stuffed crust.
Meal Prep Champion: This casserole reheats beautifully, making it perfect for a week of easy lunches or quick dinners. It also freezes exceptionally well.
Endlessly Customizable: Just like a traditional pizza, you can top it with any of your low-carb favorites. It’s a perfect template for using what you have on hand.

Ingredients

For the Meat Base:

1.5 pounds ground Italian sausage (mild or hot) or ground beef (80/20)*
1/2 cup diced yellow onion
2 cloves garlic, minced
1 (8 ounce) package full-fat cream cheese, softened
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seeds, crushed (optional, for authentic pizza flavor)
Salt and black pepper, to taste

For the Pizza Layers:

1 (14 ounce) jar sugar-free pizza sauce or marinara sauce (about 1 ½ cups)**
2 cups shredded whole-milk, low-moisture mozzarella cheese, divided
1/2 cup shredded provolone cheese (or additional mozzarella)
Your favorite low-carb pizza toppings (e.g., 1/2 cup sliced pepperoni, sliced mushrooms, bell peppers, olives, cooked bacon)

*Italian sausage is highly recommended for its built-in seasoning and fat content, which adds incredible flavor. For a leaner option, use ground turkey or chicken, but you may need to add more salt and Italian seasoning.
**Always check the nutrition label to ensure there is no added sugar. Rao’s Homemade is a widely available brand that is keto-friendly.

Equipment You’ll Need

9×13 inch baking dish
Large skillet
Mixing bowls (medium and large)
Measuring cups and spoons

Instructions

Step 1: Prepare and Cook the Meat Base

Preheat and Sauté: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground meat and diced onion. Break up the meat with a spatula and cook until the meat is browned and the onion is softened, about 8-10 minutes. In the last minute of cooking, add the minced garlic and stir until fragrant (about 30 seconds).
Drain Excess Fat: If you used a particularly fatty meat like pork sausage, you may want to drain off some of the excess grease. Leaving about a tablespoon will help keep the casserole moist and flavorful.
Create the Creamy Layer: In a medium mixing bowl, combine the softened cream cheese, 1/4 cup of Parmesan cheese, the egg, oregano, basil, and crushed fennel seeds (if using). Beat with a hand mixer or stir vigorously with a spatula until the mixture is smooth and well-combined.

Step 2: Assemble the Casserole Layers

Form the Bottom Crust: Transfer the cooked meat mixture into the ungreased 9×13 inch baking dish. Use your spatula to press it down firmly and evenly into a solid “crust” layer.
Add the Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the hot meat layer. Then, use an offset spatula or the back of a spoon to carefully spread it into a relatively even layer. The heat from the meat will help soften the cream cheese, making this easier.
The Sauce Layer: Pour the sugar-free pizza sauce over the cream cheese layer. Use a spoon or spatula to spread it evenly, covering the entire surface.
The Cheese and Toppings: Sprinkle 1 1/2 cups of the shredded mozzarella and all of the provolone cheese evenly over the sauce. Now, scatter your chosen low-carb toppings (like pepperoni, mushrooms, etc.) over the cheese.
The Final Cheese Layer: Top everything with the remaining 1/2 cup of shredded mozzarella cheese. This final layer will create that beautiful, bubbly, golden-brown top that is so characteristic of a great pizza.

Step 3: Bake to Bubbly Perfection

Bake: Place the assembled casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden spots.
Optional Broil: For an extra-brown and crispy top, switch your oven to a high broil for the last 1-2 minutes of cooking. Watch it closely to prevent burning!
Rest Before Serving: Remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period is crucial as it allows the layers to set, making it easier to cut into clean portions and ensuring it won’t be too runny.

Serving and Storage

Serving: Scoop the casserole onto plates and serve alongside a fresh green salad with a keto-friendly vinaigrette or some roasted low-carb vegetables like zucchini or broccoli.
Storage: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave until warm. For a crispier top, reheat in a toaster oven or air fryer at 350°F (175°C) for 5-10 minutes.
Freezing: This casserole freezes very well. Portion it out, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Customization Ideas

The beauty of this casserole is its versatility. Make it your own with these keto-friendly ideas:

Supreme Style: Add a mix of sautéed green bell pepper, onions, mushrooms, and black olives.
Meat Lover’s: Use a blend of ground Italian sausage and ground beef, and top with pepperoni, cooked bacon crumbles, and diced ham.
Margherita Twist: After baking, top with fresh basil leaves and slices of fresh mozzarella cheese, then return to the oven for a minute just to soften.
Buffalo Chicken: Use 1.5 lbs of shredded cooked chicken tossed in 1/2 cup of sugar-free buffalo sauce instead of the meat base, and use a ranch-seasoned cream cheese layer.
Vegetarian: Use a base of sautéed cauliflower rice (thoroughly dried) and mushrooms instead of ground meat.

Nutrition Information (Approximate, per serving based on 6 servings, using Italian sausage and pepperoni)

Calories: 615 kcal
Total Carbohydrates: 7g
Dietary Fiber: 2g
Net Carbohydrates: 5g
Sugars: 3g
Protein: 30g
Total Fat: 51g
Saturated Fat: 23g
Cholesterol: 175mg
Sodium: 1250mg

Nutrition information is an estimate and can vary significantly based on the specific brands of ingredients used, the type of meat, and your choice of toppings. Always calculate your own nutrition based on the exact products you use.