There are many things that I love about this Keto Pizza Casserole. To name a few:
- It’s great for both keto and non-keto guests
- It’s easily adjusted for various likes, dislikes, and dietary restrictions
- It has great “kitchen clean-out” potential
I love many forms of keto pizza–meatza crust, fathead dough crust, etc. However, this Keto Pizza Casserole is one of my favorites, because it’s one of the easiest to make. With no crust involved anywhere in this situation, I find it easier to scale for a dinner party or crowd. Also, because the ingredients are all cooked independently or not in need of cooking, I can easily remove or substitute components to suit dietary preferences. Besides, it’s basically what you would get if you scraped all of the delicious toppings off of your favorite pizza. That’s almost a guaranteed win.
After you make this one enough times, you can really just “forget” the recipe and mix and match as desired. However, let’s ease into that free-for-all mode by trying the 3 versions that I have listed below. Here they are:
- Version 1: (No Mushrooms, Not Spicy)
- Chicken, Salami, Sweet Italian Sausage, Marinara, Parmesan, Mozzarella
- Version 2: (With Mushrooms, Not Spicy)
- Chicken, Pepperoni, Sweet Italian Sausage, Mushrooms, Marinara, Parmesan, Mozzarella
- Version 3: (With Mushrooms, A Bit Spicy)
- Pepperoni, Hot Italian Sausage, Mushrooms, Marinara, Parmesan, Mozzarella
I most recently made all 3 at once to suit a variety of likes and dislikes among a party of 13 on my Family Vacation to the Outer Banks. You don’t need to go quite that extreme your first time through unless you want to (or need to). Maybe just pick one variation and try that first. Unless you’re like me and jump in feet first with a “go big or go home” mentality. If that’s the case, I have no doubt that you’ve got this. Read on for the details. See you on the other end!
My inspiration for this recipe is Low-Carb Deconstructed Pizza Casserole from Kaylyn’s Kitchen.
What You Need to Make Keto Pizza Casserole
Equipment
- Cutting Board – For chopping the mushrooms
- Chef’s Knife – For chopping the mushrooms
- Large Sauté Pan or Skillet
- Rubber Scraper or Spatula
- Paper Towel Lined Pan or Plate – For draining the cooked sausage
- Large Mixing Bowl(s) – If I’m making multiple versions of this recipe at the same time, then I’ll use one bowl for each and set it up like a mini assembly line.
- 9 x 13 inch Casserole Dish(es) – Preferably with a lid. You need one 9×13 inch casserole dish for each version of the recipe that you are making. So if you want to do what I did and make all three, you’ll need three casserole dishes.
- Grater – Optional. Only needed if you are grating / shredding your own cheese.
Ingredients
This is a flexible recipe, so which ingredients you need depends on which version (from the list below) you are making or if you are off-roading and doing your own thing.
- Sweet Italian Sausage – (Version 2) This needs to be cooked and crumbled. I typically buy the links at the store, slice them open, and crumble them while they cook. You can also buy bulk sausage. However, I usually see that in 1 pound quantities. That’s fine and isn’t going to cause any major issue with the recipe. Just be aware that it’ll make slightly less casserole.
- Hot Italian Sausage – (Version 3) – Same notes apply as listed under Sweet Italian Sausage. When I’m just cooking for the two of us, I always use the hot sausage. However, as always, do what works for your audience.
- Cooked Chicken Breasts Cubed – (Versions 1 and 2) – I usually just buy the 22 ounce bag of pre-cooked cubed chicken for this recipe. That said, I’ve also used leftover chicken from a whole cooked chicken or bought chicken, cut it up, seasoned it, and pre-cooked it myself. It really just depends on your available Time Budget and if you’re trying to use up something out of the fridge.
- Mushrooms – Chopped and cooked. I usually use White Button Mushrooms but have also picked up Baby Bellas instead for something different. Both work. Again, if given my druthers, I would include mushrooms in all versions of this Keto Pizza Casserole. However, I occasionally have anti-mushroom people among my guests and want to make sure they have food options too
- Rao’s Marinara Sauce – Rao’s is my go to for low carb pasta sauce in general. When cooking for a crowd that doesn’t do spice, I stick with Marinara. If my guests are fine with a little heat, I’ll use Arrabiata instead.
- Salami and Pepperoni – If you prefer one to the other, you can definitely only use that one. In this case, I had at least one guest who doesn’t like pepperoni but does like salami, so I made sure there were options.
- Shredded Mozzarella – You can either buy pre-shredded or grate your own. I typically buy mine pre-shredded. Just be aware that pre-shredded cheese from the store often contains an anti-caking agent that adds about 1 gram of carbs to each ¼ cup of cheese.
- Grated Parmesan – You can use as fancy or as unfancy of Parmesan as you would ilke. I bought a large canister of it at the store for this particular application.
Getting Started with Making Keto Pizza Casserole
I find the easiest way to get started with making this Keto Pizza Casserole is to get all of the ingredients ready to go. I’m going to walk through the instructions for making all 3 versions at once. However, you can obviously just do one variation at a time. I’ll try to note which version a given step applies as we go.
Prep Work
Chop your salami (Version 1) and Pepperoni (Versions 2 & 3) and set each aside.
(For the Mushroom Included Versions–2 & 3)
Chop or slice your mushrooms. Set them aside.
(All Versions)
In a large pan, over medium high heat, crumble and cook your sausage. I suggest working in batches to prevent overcrowding. Once the sausage is cooked through, remove it to a paper towel lined tray or plate to drain. If you are cooking both Hot and Sweet Italian Sausage, don’t forget to keep them separate.
(For the Mushroom Included Versions–2 & 3)
Wipe the grease out of the pan you just used. Then, again over medium high heat, add ¼ butter and the chopped mushrooms. Work in batches if you need to. Personally, I can usually fit them all at once. Cook the mushrooms until they have released their juices. About 8 – 10 minutes. Set them aside.
If you are using frozen chicken cubes, thaw them in the microwave if they are still frozen.
Assembly
For each Version of the Keto Pizza Casserole you are making, you’ll need a large mixing bowl and a well greased 9 x 13 inch casserole dish. I like to use the casserole dishes with lids. This allows for preparing the casserole in advance just up to the point of baking and sticking it in the fridge until I’m ready to use it as well as easy storage of leftovers (if there are any).
In the large mixing bowl combine all ingredients for the version you are making and mix well until everything is pretty evenly distributed.
Adding Meat & Mushrooms (if applicable)
(For the “No Mushroom, Not Spicy” Version 1)
Add the meat to the bowl: one package worth (19 ounces before cooking) of the Sweet Italian Sausage, 6 ounces of chopped salami, and half a bag of cooked chicken cubes (11 ounces). (If you are only making one kind of casserole and like chicken, feel free to add more.) Stir to combine.
(For the “With Mushrooms, Not Spicy” Version 2)
Add the meat and mushrooms to the bowl: one package worth (19 ounces before cooking) of the Sweet Italian Sausage, 4 ounces of chopped pepperoni, half a bag of cooked chicken cubes (11 ounces), and mushrooms. If you are making 2 versions with mushrooms, only add ½ of the mushrooms to this bowl and save the other half for the next one. (Same note as above about adding more chicken if you have extra.) Stir to combine.
(For the “With Mushrooms, A Bit Spicy” Version 3)
Add the meat and mushrooms to the bowl: one package worth (19 ounces before cooking) of the Hot Italian Sausage, 2 ounces of chopped pepperoni, and mushrooms. If you are making 2 versions with mushrooms, this will only be ½ of the mushrooms you cooked. Stir to combine.
Adding Sauce & Cheese
(For All Versions)
Pour the whole 22 ounce jar of Rao’s Marinara Sauce in with the meat.
Lori Note: I know that sometimes jar sizes can vary by the store in which you buy them. I usually see 22-ounce, 24-ounce, and 32-ounce jars. Either a 22-ounce or 24-ounce jar is fine.
Next, add 1 cup of Parmesan cheese (I use grated) and 8 ounces of shredded mozzarella.
Baking
Pour the mixture into a well-greased 9 x 13 inch casserole dish. If you are prepping the Keto Pizza Casserole in advance, stop here, cover the dish and place it in the refrigerator.
Bake at 350 degrees F. If you are baking it immediately, after assembly, it will take about 30 minutes to heat through and get all of the cheese melted and gooey. If you had stored it in the fridge, it will take ~45 minutes to heat through. You don’t have any raw ingredients, so just check the center to confirm that the cheese is melted and it is warmed through the middle.
I’ll say to serve this Keto Pizza Casserole warm. However, for those of us who like cold pizza, it’s fantastic when / if cooled too.
Enjoy! If you mix and match and make your own combinations, tell me about them in the comments. I love changing this recipe up.
Keto Pizza Casserole
Ingredients
Version 1: No Mushrooms, No Hot Sausage, With Chicken and Salami
- 19 ounces Sweet Italian Sausage This is usually 1 package of links at the store.
- 11 ounces Cooked Chicken Breast Cubed
- 6 ounces Salami Chopped
- 22 ounces Rao’s Marinara Sauce
- 8 ounces Mozzarella Cheese Shredded
- 1 cup Parmesan Cheese Grated
Version 2: No Hot Sausage, With Mushrooms, With Chicken and Pepperoni
- 19 ounces Sweet Italian Sausage This is usually 1 package of links at the store.
- 2 tablespoons Butter
- 16 ounces Mushrooms Chopped and Cooked. I used White Button Mushrooms.
- 11 ounces Cooked Chicken Breast Cubed
- 4 ounces Pepperoni Chopped
- 22 ounces Rao’s Marinara Sauce
- 8 ounces Mozzarella Cheese Shredded
- 1 cup Parmesan Cheese Grated
Version 3: Hot Sausage, Pepperoni, and Mushrooms
- 38 ounces Hot Italian Sausage This is usually 2 packages of links at the store.
- 2 tablespoons Butter
- 16 ounces Mushrooms Chopped and Cooked. I used White Button Mushrooms.
- 2 ounces Pepperoni Chopped
- 22 ounces Rao’s Marinara Sauce
- 8 ounces Mozzarella Cheese Shredded
- 1 cup Parmesan Cheese Grated
Instructions
- In a large skillet over medium high, cook the Italian sausage. Work in batches to prevent overcrowding the pan and to keep the sweet and hot sausage separate. Remove to a paper towel lined sheet pan or plate to drain.19 ounces Sweet Italian Sausage, 19 ounces Sweet Italian Sausage, 38 ounces Hot Italian Sausage
- Wipe out the grease. Then in the same pan, melt 4 tablespoons Salted Butter and then cook the 32 ounces of chopped mushrooms in the butter. Work in batches if you need to. Cook until the mushrooms release their juices. About 10 minutes. Set them aside.2 tablespoons Butter, 16 ounces Mushrooms, 16 ounces Mushrooms, 2 tablespoons Butter
- If using frozen chicken cubes, thaw them.11 ounces Cooked Chicken Breast, 11 ounces Cooked Chicken Breast
- Use a large mixing bowl for each separate version of the Keto Pizza Casserole you are making. Combine all ingredients for each version of the casserole in a single bowl, including all of the meats, mushrooms (if applicable), sauce, and cheeses.6 ounces Salami, 22 ounces Rao’s Marinara Sauce, 8 ounces Mozzarella Cheese, 1 cup Parmesan Cheese, 4 ounces Pepperoni, 22 ounces Rao’s Marinara Sauce, 8 ounces Mozzarella Cheese, 1 cup Parmesan Cheese, 2 ounces Pepperoni, 22 ounces Rao’s Marinara Sauce, 8 ounces Mozzarella Cheese, 1 cup Parmesan Cheese
- For each version of the Keto Pizza Casserole you are making, spray a 9 x 13 inch casserole dish liberally with cooking spray.
- Pour the mixture from a mixing into a casserole dish. You can pause at this point and refrigerate the casseroles until you are ready to bake them.
- When ready to bake, bake at 350 degrees F for 45 minutes, until each casserole is heated through the center and all of the cheese is melted.
- Serve warm.
Equipment
- Cutting Board For chopping the mushrooms
- Chef's Knife For chopping the mushrooms
- Paper Towel Lined Pan or Plate For draining the cooked sausage
- 1-3 Large Mixing Bowl
- 1-3 9 x 13 inch Casserole Dish(es) Preferably with a lid. You need one 9×13 inch casserole dish for each version of the recipe that you are making. So if you want to do what I did and make all three, you’ll need three casserole dishes.
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