Low Carb Pepperoni Pizza Casserole

Low Carb Pepperoni Pizza Casserole
Low Carb Pepperoni Pizza Casserole

Low Carb Pepperoni Pizza Casserole

One main issue with low carb/keto recipes for pizzas is the different options for making complaint pizza dough. I've looked at many different dough recipes and find many of them to be time consuming. So the obvious solution is to deconstruct a pizza into a casserole which does not use a crust. This recipe is a variation from a smoked low carb Meatza pie posting from last year. Check it out for the Meatza recipe.


  • 1 lb Jimmy Dean sausage
  • 1 can (14 oz) diced tomatoes
  • 16 oz baby bella mushrooms, sliced
  • 4 cups shredded Mozzarella cheese
  • 30 slices pepperoni slices, cut in half
  • ½ tsp oregano
  • Black pepper and salt to taste (keep salt to a minimum)
  • Optional ingredients
    • Sliced black olives, sliced green peppers, diced red onion


  • Preheat oven to 400ºF
  • Spray a 9" x 11" foil pan with nonstick spray
  • Drain diced tomatoes into a colander and blot dry with paper towels
  • Cook sausage and spread into bottom of the foil pan
  • Spread diced tomatoes over the sausage
  • Cook the mushrooms using olive oil and/or butter until the liquid is released and layer over the tomatoes
    • If desired, cook green peppers and red onion and spread over mushrooms
  • Layer the shredded Mozzarella cheese over the top of the casserole
  • Spread the pepperoni slices over the Mozzarella cheese
  • If desired, top the casserole with sliced black olives
  • Bake for about 20 minutes until cheese is melted and pepperoni is cooked. Serve hot

Yield: 6 Servings

Constructed Pepperoni Pizza Casserole
Constructed Pepperoni Pizza Casserole
Baked Pepperoni Pizza Casserole
Baked Pepperoni Pizza Casserole

  1. Roberta
    | Reply

    Oh Yummm!! Both this and the Meatza pie look great. Gonna try making both of them.

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