FREE 5-Ingredient Recipe EBook

• My Pizza Casserole Is The Easiest Kind Of Pizza
• Ingredients & Substitutions
• How To Make Pizza Casserole
• My Recipe Tips
• Pizza Casserole (5 Ingredients) Recipe card
• Recipe Reviews

My 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!

“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

⭐⭐⭐⭐⭐

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 .

1. 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.)
2. 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.
3. 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!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 large head Cauliflower (cut into small florets, about 3/4 to 1 inch in size) ▢
• 2 tbsp Olive oil ▢
• 2 tsp Italian seasoning (optional) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 1/2 cup Marinara sauce ▢
• 2 cup Mozzarella cheese (shredded) ▢
• 2 oz Pepperoni slices ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C).
2. 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.
3. 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.)
4. Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
5. 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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pizza Casserole

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/keto-low-carb-pizza-casserole-recipe-easy/

Ingredients

• 1 large head Cauliflower (cut into small florets, about 3/4 to 1 inch in size)
• 2 tbsp Olive oil
• 2 tsp Italian seasoning (optional)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 1/2 cup Marinara sauce
• 2 cup Mozzarella cheese (shredded)
• 2 oz Pepperoni slices

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C).
2. In a 9x13 in (23x33 cm) white stoneware casserole dish , toss the cauliflower with olive oil, Italian seasoning, sea salt, and black pepper. Arrange evenly in a single layer.
3. 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.)
4. Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
5. Place the casserole back in the oven for 10-15 minutes , until the cheese is melted and golden.

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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Pizza Casserole Is The Easiest Kind Of Pizza
• Ingredients & Substitutions
• How To Make Pizza Casserole
• My Recipe Tips
• Pizza Casserole (5 Ingredients) Recipe card
• Recipe Reviews

My 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!

“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

⭐⭐⭐⭐⭐

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 .

1. 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.)
2. 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.
3. 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!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 large head Cauliflower (cut into small florets, about 3/4 to 1 inch in size) ▢
• 2 tbsp Olive oil ▢
• 2 tsp Italian seasoning (optional) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 1/2 cup Marinara sauce ▢
• 2 cup Mozzarella cheese (shredded) ▢
• 2 oz Pepperoni slices ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C).
2. 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.
3. 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.)
4. Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
5. 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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pizza Casserole

FREE 5-Ingredient Recipe EBook

• My Pizza Casserole Is The Easiest Kind Of Pizza
• Ingredients & Substitutions
• How To Make Pizza Casserole
• My Recipe Tips
• Pizza Casserole (5 Ingredients) Recipe card
• Recipe Reviews

My 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!

“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 .

1. 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.)
2. 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.
3. 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!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 large head Cauliflower (cut into small florets, about 3/4 to 1 inch in size) ▢
• 2 tbsp Olive oil ▢
• 2 tsp Italian seasoning (optional) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 1/2 cup Marinara sauce ▢
• 2 cup Mozzarella cheese (shredded) ▢
• 2 oz Pepperoni slices ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C).
2. 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.
3. 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.)
4. Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese. Place pepperoni slices on top.
5. 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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle , Keto Ebook Bundle , and Winter Ebook Bundle !

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