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GET IT NOWMy Pizza Casserole Is The Easiest Kind Of Pizza
Here at the Wholesome Yum house, we absolutely love pizza night. In fact, we have it for dinner in some form almost every week! I’m not going to pretend this pizza casserole can always replace actual pizza (sometimes you just want the crust and all), but it’s definitely one of the easiest options and still hits that pizza craving. Here’s why I keep it on rotation:
- It’s the best parts of a pizza – I think the best part of pizza is the melty cheese and toppings, so my pizza casserole recipe focuses on that! I picked a simple base and my family’s favorite topping (pepperoni, naturally), but you can customize it to your heart’s content. I’ll explain how!
- So much easier than a crust – This 5-ingredient recipe involves no kneading, no rolling, and it comes together as a one-pan meal. It’s a lot like my pizza bowl and crustless pizza, but even easier in casserole form.
- Better for you – Unlike regular pizza (and even many pizza casserole recipes I’ve seen that use pasta), my version is packed with veggies, naturally gluten-free, and mainly protein and fiber instead of simple carbs. It’s lightened up comfort food at its best.
- Family friendly – Despite the veggies, my kids still enjoy this. You can easily customize it with a base and toppings that your family likes.
If you’re down for a lighter, easier (but still super cheesy) kind of pizza night, this pizza casserole is here for it. Make it with me!
Reader Review
“I made this tonight for the first time and it was a hit! I appreciate the versatility of this recipe and added a few veggies on top. The family wants this to be a regular.” –Jan
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Ingredients & Substitutions
Here I explain the best ingredients for my easy pizza casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Base – I used roasted cauliflower as a healthy base in my pizza casserole recipe. I know, I know… everyone is always trying to get this veggie to be everything. (I’m looking at you, cauliflower mac and cheese and cauliflower potato salad.) But honestly, its neutral flavor works incredibly well here. If you’re not a fan, you can use:
- Other veggies – I’ve also made this dish using riced cauliflower and roasted zucchini (similar to the base of my Big Mac casserole). If you prefer more classic pizza vibes, I recommend roasting a mixture of mushrooms, onions, green bell peppers, and black olives for your base.
- Cooked meats – Try crumbled ground beef or Italian sausage, or shredded chicken.
- Sauce – My favorite here is this marinara sauce recipe. You can also use sugar-free pizza sauce (I recommend using less because it’s more intense), grab your favorite store-bought brand, or even choose white pizza vibes using my Alfredo sauce.
- Cheese – I almost always use classic mozzarella.
- Toppings – I kept it simple with just pepperoni slices. You can also use veggies or even cooked meats as toppings.
- Oil & Seasonings – I use olive oil, Italian seasoning (optional), sea salt, and black pepper for roasting the cauliflower. Garlic powder can be a nice addition, too!
How To Make Pizza Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook your base. In a casserole dish, stir the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Roast in the oven until tender and lightly browned, tossing halfway through. (If you go with cooked meat as your base like I suggested above, just cook it in a large skillet instead, then transfer to the baking dish.)
- Layer on the sauce, cheese, and toppings. I pour on the marinara sauce first, so it coats the base, then top with shredded cheese and pepperoni.
- Bake until melty. Return pepperoni pizza casserole to the oven and bake until the cheese is melted and golden. I sprinkled fresh parsley on top for garnish this time, but other pizza garnishes (like fresh basil, crushed red pepper flakes, or grated parmesan cheese) also taste great here!
My Recipe Tips
- To avoid a watery casserole, your base has to be completely precooked. If you don’t roast your cauliflower long enough, it’ll release more water during the second bake and water down your sauce. And if you use a meat base without cooking it, you’ll end up with a greasy mess. Trust me!
- Thicker sauces work best in this pizza casserole. I’ve found that thinner ones can yield a watery dish overall, even if the veggies are precooked.
- For more browning and faster cook time, roast the cauliflower on a sheet pan instead. I just used the same baking dish to save on washing dishes, but the cauliflower does roast faster and caramelize more if you use a baking sheet!
- Can you cook the base another way? Sure! You can boil or steam the vegetables, and just drain before assembling the casserole. I just prefer the flavor of roasting.
- Most of your favorite pizza toppings can work as a base or a topping in this recipe. I usually put all my “pizza toppings” on top when I do the cauliflower base, but when I’m tired of that, I do cooked meats or more traditional “pizza veggies” as the base itself. Anything works as long as it’s all precooked!
Pizza Casserole (5 Ingredients)
My pizza casserole recipe is an easy, 5-ingredient, one-pan dinner with melty cheese, marinara sauce, pepperoni, and roasted veggies.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C).
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In a 9×13 in (23×33 cm) white stoneware casserole dish, toss the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Arrange evenly in a single layer.
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Roast cauliflower in the oven for about 25 minutes, tossing halfway through, until tender and a little golden. (Leave oven on afterward — you will need to use it again.)
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Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
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Place the casserole back in the oven for 10-15 minutes, until the cheese is melted and golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/6 of entire casserole
- Tips: Check out my recipe tips above to help you avoid a watery result, plus my shortcut when I want to make this faster.
- Storage: If I have a lot left, I keep leftovers right in the baking dish and cover with plastic wrap. They keep for 2-3 days that way. When I have just a little bit or want meal prep portions, I transfer them to an airtight container, which gets an extra 1-2 days out of them.
- Meal prep: This pizza casserole is perfect for meal prep! I often assemble it in advance, and either keep in the refrigerator or freeze.
- Reheat: Microwave pieces individually, or warm the whole thing in the oven at 350 degrees F.
- Freeze: You can freeze the entire baking dish (which I recommend thawing before heating), or divide into portions and wrap individually for easy lunches (that I heat right from the freezer). They’re best within 3-6 months.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pizza Casserole
177 Comments
Chrissy
1This was so tasty. The only change made was to bake in a 9” springform pan, which then resembled a deep dish pizza! After cooling and unbuckling from the pan, it was so incredibly structurally sound that I could divide it into 6 neat wedges. Thank you!
Kara
1I used half sausage and half pepperoni, and it was so yummy! Roasting the cauliflower first really does make a difference!
Jenai
1Guys. DELICIOUS is the only word I can use to describe this. This is my first try at a cauliflower based recipe and I am definitely a new fan. I made a few changes to really up the recipe for my own personal taste! I added red onions, yellow bell pepper, and mushrooms with fennel seed to give it a supreme pizza style! I also did the added Italian seasoning and some red pepper flakes inside the cauliflower mix. I was straight winging it but it worked!! So good, and I still have 5 more slices to look forward to. ❤️
Nancy
0Loved it. Hit the spot. Love the recipes.
Wholesome Yum D
0I’m really happy to hear that, Nancy! So glad it hit the spot and I appreciate you following along with the recipes!
Marsha
0Hi Maya, I was wondering if I can use a can or 2 of my favorite pizza sauce instead of marinara? We love it and I think it would be delicious in this casserole. Also it is thick so it wouldn’t be watery either. Thanks for your opinion. We love your recipes and look forward to your emails with new recipe ideas! Keep them coming!! LOL
Maya | Wholesome Yum
0Hi Marsha, Yes, absolutely! Please let me know how it turns out.
Gloria Smith
0I really love this! After the cauliflower has cooked, I mixed in a pound of browned and drained hot sausage. I also used Rao’s Arrabbiata (spicy marinara) sauce. Makes a really hearty meal.
Maya | Wholesome Yum
0I’m so glad you loved it, Gloria! Thank you for sharing your variation.
Chantal
0This is amazing every time! Even for the friends and family that aren’t keto, it is a favorite!
Maya | Wholesome Yum
0Thank you so much, Chantal! That’s awesome.
Leah
0We all loved this. Like some others, I did add about a half pound of ground beef – layered it around the roasted cauliflower then continued the recipe from there. For my non-carb counting people I took a can of Pillsbury Refrigerated Pizza Dough, cut it into squares with my pizza cutter, brushed it with EVOO and garlic salt and baked. Served it as a side item along with a salad. I got a “you can make it again” from my teenager who will definitely keep her opinion to herself when she is not a fan. Next time I think I will try some mushrooms on the top with the pepperoni. My favorite combo for pizza back in the day.
Maya | Wholesome Yum
0I’m so glad you all loved it, Leah! Ground beef makes a great addition. Thank you for sharing your variation with the pizza dough, too.
Jan
0I made this tonight for the first time and it was a hit! I appreciate the versatility of this recipe and added a few veggies on top. The family wants this to be a regular
Maya | Wholesome Yum
0I’m so glad it was a hit, Jan! Great idea to add veggies on top. Hope you make it again soon.
Mallory Wagner
0I made this tonight for dinner for my husband and I as a way to fill our “pizza craving” but in a healthier way. Couple points to note (and would gladly take any advice on!), I used frozen riced cauliflower for the base and I think that made it a bit runny. There were no complaints on taste by any means but next time I think I will thaw the frozen riced cauliflower then try to “dry” it out a bit before putting in the pan. I wonder if baking just the riced cauliflower prior to putting the toppings (like you suggest with the raw cauliflower) on would have helped this? The other thing I would note is that this recipe is fabulous with homemade red sauce, which I did! I made 2 pans of this tonight, 1 was a sausage, mushroom, and pepperoni and the other was a “supreme” style. Both were overall excellent and my hubby says this needs to go in the regular rotation!
Maya | Wholesome Yum
0Hi Mallory, I’m glad you liked this dish overall! Yes, it turned out watery because you didn’t pre-cook the cauliflower. For florets I roast them, but if you’re using cauliflower rice (whether fresh or frozen), I would recommend frying it on the stovetop before adding it to the pan. Then just layer with the other ingredients before baking. Hope this helps for next time!
jersuerhodes
0Delicious recipe and super easy to make. I added in some of our pizza topping favorites – mushrooms, sausage etc. Love that it is low carb! Thanks Maya!
Maya | Wholesome Yum
0I’m so glad you liked it! And yes, all kinds of toppings work great!
Wendi Miller
0Lately, I’ve been craving pizza like there is NO tomorrow and since I’m trying to move to a Keto lifestyle so lacking pizza has been an issue. Also, for some reason as I get older, I’ve been anti-veggie. I used to LOVE veggies but now, blech. LOL So I had to give this a try. It’s a great way to sneak in veggies while eating a favorite food. It turned out fantastic! Even my husband who can eat everything liked it a lot. He’s actually looking forward to leftovers and he doesn’t do that anymore. The variations are endless and the cauliflower is really unnoticable. I think next time though, I’ll used riced cauliflower and make a “crust.” Overall, this was a truly satisfying meal and solved my craving for pizza. Thank you for sharing!
Paula
0This was such a delicious recipe. I used the suggested Turkey pepperoni. I will be making this again!
Maya | Wholesome Yum
0Thank you, Paula! I’m glad you liked it with the turkey pepperoni.
Jeannette
0Made this tonight and it was a bang! Hubby even had 2 servings! Yea! Question: Can the cauliflower be done in a blender? Thanks!
Maya | Wholesome Yum
0Hi Jeannette, I’m glad you and your husband enjoyed this pizza casserole! 2 servings is always a good sign, lol. By blender, do you mean like mashed cauliflower? If so, yes, you can! I’d recommend increasing the amount of cauliflower if you want to do that, since the volume will shrink when you blend it.
Holly
0Just made this today for lunch. It is so yummy. I used cauliflower rice. I used Mexican cheese and put some Italian seasoning and garlic in the cauliflower rice then I put some red pepper flakes on top of the cheese. Will definitely make this again. Even my kids love it. Going to make this on the weekend so my husband can try it
Maya | Wholesome Yum
0Thank you, Holly! I’m so glad you and your kids loved this recipe. Hope your husband will, too!
Linda Dreher
0I loved the pizza recipe, it was so good!
I used cauliflower rice instead of cauliflower pieces, my husband doesn’t particularly like cauliflower. But he ate this. I also added crumbled Italian sausage.
Maya | Wholesome Yum
0Thank you, Linda! Glad to hear you and your husband liked this. You might also like my cheeseburger casserole, which uses cauliflower rice as a base.
Keith
0I recommend blitzing the cauliflower in a food processor to make cauliflower “rice”. Toss it in a large bowl with olive oil, herbs, garlic, salt and pepper before laying out the layer in the casserole dish. Do toss it around halfway though as per the recipe, and then lay it out evenly again. You’ll end up with something resembling a crust.
Tessa
0I made this with the alternative zucchini bottom. SOOO good!
Jeff Kobman
0I make the pizza casserole regularly because it’s keto and yummy! I cut the leftover into squares and wrap it for the freezer. I can pop it in the microwave and have a tasty and filling dinner. THANKS Maya!
Pam G.
0Delicious! I followed the recipe as written and I did add the italian seasoning. My husband was a bit skeptical about it, but after his first bite he said “Wow! this is not bad at all. It’s actually pretty good.” And he went back for seconds. This recipe is a keeper. Thank you Maya!
Deborah Desmond
0This was delicious and had a great flavor. Everyone enjoyed it. It looks like a deep dish pizza.
Diane
0Did I do something wrong? I followed the directions but it turned out very watery. The flavor was good but it didn’t hold its shape. Did anyone else have this problem?
Pam G.
0When I made it I had some watery-ness, but I thought it was from the marinara sauce I used. Not sure, but next time I will try Maya’s suggestion and roast the cauliflower longer.
Maya | Wholesome Yum
0Hi Diane, Sorry to hear you had issues with it. It sounds like either your marinara was thin/watery or the cauliflower needed to roast for longer before assembling the casserole. Hope this helps for next time!
Shirley
0I made this casserole tonight. I made it per the recipe and it was delicious. Very simple and easy keto recipe that helps me stay on the program. Thanks.
Pat
0What can I eliminate for the sugar?
Wholesome Yum D
0Hi Pat, The sugar in this recipe mainly comes from the marinara sauce.
Carol Leek
0Made this tonight! I could have ate the whole pan!! So delicious and super easy to make. I added broccoli, mushrooms, black olives, and peppers. It really tastes like pizza!!
Nancy Sproull
0I have made this three times and we love it! The two layers make it so thick and hearty and we use sausage,green and black olives, mushrooms, onions, colored peppers, and lots of pepperoni. It is delicious whatever we use! We like to keep some in the freezer for carefree delicious dinners!
John Howell
0Wow, this was the best! I had a yellow onion, so I diced up about a 1/4 cup and tossed it with the cauliflower for roasting. This was so good I wanted to eat the whole casserole in one sitting.
Kristen Lee Schultz
0Amazing recipe!!
Eve
0After roasting the cauliflower, I added two precooked shredded chicken breasts. I’m not a huge fan of red sauce, so I added a couple tablespoons of tomato paste with a little over half a jar of Raos Alfredo sauce equaling 1 1/2 cups. I used 2 1/2 ounces ( half a package) of pepperoni. This was so good! And I can see it being a base for lots of different variations. Thank you.
Maria
0We loved this pizza casserole! So versatile. Our little store didn’t have cauli so I used broccoli and mushrooms. Hubby and I were both happy that it’s so filling we have enough for dinner tomorrow.
Debbie
0Hi there! I am wondering how much riced cauliflower would be an adequate substitute for a large head of cauliflower? I have prepackaged 240 gram each. Thinking maybe 2 pkgs.? Thank you. Love your recipes. They make it easy to eat keto. 🙂 This one sounds delicious too!
Wholesome Yum D
0Hi Debbie, Yes, I would recommend two packages.
Journa Liz Ramirez
0Brought this pizza casserole to our church potluck, it was a hit! Everyone was impressed! I’ll surely make this again, thanks Maya!
Ramona D
0Such a fun twist on pizza and you don’t miss the crust at all. Very easy to make, thanks!
Clare
0Has anyone tried frozen riced cauliflower?
Clare
0Nevermind, I used the comment search function and found out that “yes, you can use rice cauliflower” 😀
Kim
0So good!! And easy!!
Jill
0Yes, I did roast the cauliflower beforehand. It was still delicious though! Thanks for your quick reply and also for all of your great recipes!
Jill
0Hello, This tasted great! I added veggies on the top as well. I used a thicker pizza sauce, but it still created a lot of liquid on the bottom after it came out of the oven. Is there any way to avoid this? Thanks!
Laurie Mansfield
0I think I would like more meat. In addition to the pepperoni, could you also add Italian sausage drained after cooked?
Wholesome Yum D
0Hi Laurie, Yes, that would work.
Wholesome Yum D
0Hi Jill, This recipe does produce liquid when baked. Just want to confirm you baked the cauliflower before adding it to the casserole dish?
Elizabeth
0It was delicious. My son doesn’t like cauliflower and he loved it!
Marsha Whitt
0Thank you for all your wonderful recipes! It looks like cheese is a very important part of this recipe. I can’t eat regular dairy cheese. I can eat goat cheese. Any suggestions on what to use for this recipe? Thanks.
Wholesome Yum D
0Hi Marsha, I have never tried it but you could try vegan Mozzarella cheese in this recipe.
Marsha Whitt
0Thank you for the suggestion. I made this tonight using spaghetti squash, onion, mushrooms, sausage, and pepperoni. I used regular cheese on my husband’s half, and Earth Grown Vegan Mozzarella on my half (this added a few more carbs than I would prefer though). This was sooooo goooood! Even Kevin loved it. Will definitely make this again!
David
0One thing not really addressed anywhere is the role of tomato and tomato sauces. It is not even listed on the keto vegetable list on this site.
To me, pizza consists of cheese, tomatoes, onions, and assorted toppings. Are tomatoes ok on a keto diet? I will begin the diet this week, so I am just learning. Thanks
Wholesome Yum D
0Hi David, You can actually find tomatoes on the keto fruit list.
Sam
0Trying to nail this down before making – should I roast the cauliflower before assembly if I’m intending to freeze before baking/eating?
Wholesome Yum D
0Hi Sam, Yes you could want to roast the cauliflower before freezing.
Mary
0I had gastric surgery 7 years ago and have gained 3/4 of my weight back, is the Keto diet for people like me? If it is I will surely try it.
Maya | Wholesome Yum
0Hi Mary, You can read about the benefits of keto here — I do think it can help you! However, as always, please check with your doctor.
Bracha
0Yes. I have read that the keto diet is a good plan for post gastric surgery. I don’t have personal experience, though. Do your research. Best of luck.
Liliana
0Can this be prepared in advance, roast the cauliflower and finish the next day? Thank you
Wholesome Yum D
0Hi Liliana, Yes, you could roast the cauliflower the day before.
Heather Kellogg Harris
0AMAZING!!!
Wilkins
0Delicious! Took it to a group event & those that tried it, RAVED about it! Putting on rotation!! Thank you for the recipe(s). I never would have thought cauliflower could taste good!! LOL!
Trista
0This pizza was so yummy and delicious. It’s to die for! And I love that I can add any toppings I like on it.
Kathi
0Really tasted like pizza! Added cooked spicy sausage crumbles under the pizza sauce, cheese and turkey pepperoni. Delish and easy to make.
Heather L McPhail
0Tis was easy to do and came out perfect!! Was a huge hit tonight! Will be doing this one again!
Jeniffer
0Hi, should I leave the cauliflower in its respective floret form or do I grate it and turn it into cauliflower rice
Wholesome Yum M
0Hi Jennifer, Chop the cauliflower into bite-sized florets. Enjoy!
Jeniffer
0Thank you
Claire
0This recipe is awesome! Getting that initial crisp on the cauliflower makes all the difference. I’ve made it a few times, now, and I’ve started taking a few liberties. After baking the cauliflower (i did add peppers and onions) i added a layer of ricotta cheese. So it’s like a lasagna pizza. It was a risk, but it paid off. This is definitely not a low fat or calorie meal, but it’s insanely delicious and totally keto!