Low Carb Pizza Casserole

When you’re watching carbs but still crave pizza, this low carb pizza casserole delivers all the flavors you want without the crust. Ground beef gets layered with low-carb marinara sauce, melted mozzarella, Parmesan, and pepperoni for a dish that tastes just like your favorite pizza. The best part is how simple it comes together—no dough to make, no crust to prebake, just straightforward layering and baking.

This casserole captures everything people love about pizza—the savory meat, tangy sauce, melted cheese, and crispy pepperoni—while keeping the carb count low. By skipping the crust entirely, you get straight to the good stuff without feeling like you’re missing out. It’s satisfying comfort food that fits into low-carb eating plans without compromise.

Why You’ll Love This Low Carb Pizza Casserole

The simplicity makes this ideal for weeknights when you want something quick but craveable. Brown the meat, mix in the sauce, layer everything in a baking dish, and let the oven do the rest. From start to finish, you’re looking at 45 minutes with minimal active cooking time.

All the classic pizza flavors are here in every bite. Italian seasoning, garlic, and marinara create that familiar pizza sauce taste, while mozzarella and Parmesan deliver the cheesy goodness you expect. Pepperoni on top gets slightly crispy in the oven, adding texture and that signature pepperoni flavor.

This feeds six people easily and packs substantial protein from the ground beef, cheese, and pepperoni. Each serving keeps you satisfied without the blood sugar spike that comes from regular pizza crust. The combination of protein and fat makes this genuinely filling.

Customization is easy with this recipe. Swap ground beef for Italian sausage, add your favorite pizza toppings, or adjust the spice level to match your preferences. The basic formula works with whatever you enjoy on pizza, making it endlessly adaptable.

Ingredients for Low Carb Pizza Casserole

I use 85/15 ground beef for the right balance of flavor and not too much grease. Leaner beef works but can be a bit dry, while fattier beef requires more draining after browning. Italian sausage is an excellent alternative if you want more seasoning and spice built into the meat.

For the Meat Base:

• 1.5 lbs ground beef (or Italian sausage)
• 1 medium green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the Sauce and Cheese:

• 1 jar (24 oz) low-carb marinara sauce
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 package (4-6 oz) sliced pepperoni

Low-carb marinara is crucial for keeping this recipe truly low in carbs. Regular marinara often contains added sugar that can add up quickly. Read labels carefully and look for options with 5 grams of carbs or less per serving. Rao’s is a popular brand that works well, though there are many good options available.

Mozzarella provides that classic pizza cheese flavor and melts beautifully without separating. I shred it myself from a block for better melting and flavor, but pre-shredded works fine if you’re short on time. The recipe divides the cheese between layers so you get cheesy goodness throughout, not just on top.

Pepperoni adds the signature pizza flavor everyone recognizes. A 4-6 ounce package is enough to create two layers—one in the middle and one on top. The top layer gets slightly crispy during baking, which adds great texture. Turkey pepperoni works if you prefer a leaner option.

Bell pepper and onion are classic pizza vegetables that add flavor and texture without many carbs. Diced small, they soften and blend into the meat mixture, adding sweetness and depth. You can skip them if you prefer a meat-only version.

How to Make Low Carb Pizza Casserole

The layering technique ensures you get all the flavors in every serving. Splitting the meat mixture and cheese into two layers creates better distribution than just piling everything on at once. This simple approach makes assembly quick and foolproof.

1. Prepare the Oven and Dish: Preheat your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray, butter, or olive oil. This prevents sticking and makes cleanup easier.

2. Brown the Meat and Vegetables: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula or wooden spoon. Add the diced onion and bell pepper to the skillet. Cook for 7-8 minutes, stirring occasionally, until the beef is completely browned with no pink remaining and the vegetables are tender. The onions should be translucent and the peppers softened. If using higher-fat ground beef, drain excess grease at this point, leaving just enough to keep the mixture moist.

3. Add Seasonings: Reduce heat to medium. Add the minced garlic, Italian seasoning, red pepper flakes if using, salt, and black pepper. Stir constantly for 1-2 minutes until the garlic is fragrant and the seasonings are well distributed throughout the meat. The kitchen should smell amazing at this point.

4. Incorporate the Sauce: Pour the marinara sauce into the skillet with the meat mixture. Stir everything together until well combined. Let the mixture simmer for 2-3 minutes, stirring occasionally. This allows the flavors to meld and thickens the sauce slightly. Taste and adjust seasoning with additional salt and pepper if needed.

5. First Layer: Pour half of the meat and sauce mixture into the prepared baking dish, spreading it evenly across the bottom. Sprinkle with half of the mozzarella cheese (about 1.5 cups) and half of the Parmesan cheese (about 1/4 cup). Arrange half of the pepperoni slices over the cheese layer, covering as much surface area as possible.

6. Second Layer: Spread the remaining meat mixture over the pepperoni layer, creating an even second layer. Top with the remaining mozzarella and Parmesan cheese, distributing them evenly across the entire surface. Arrange the remaining pepperoni slices on top, making sure they’re spread out so every serving gets some.

7. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes. The cheese should be melted and bubbly, with the edges starting to brown slightly. The pepperoni on top should curl at the edges and develop some crispy spots. If you want extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

8. Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before cutting into portions. This allows the cheese to set slightly and makes serving cleaner. The casserole will be very hot, so the resting time also prevents burned mouths.

That resting period makes a real difference in how neat your portions look. Cutting into it immediately results in cheese and sauce running everywhere.

What to Serve with Low Carb Pizza Casserole

A large Caesar salad with crisp romaine, Parmesan, and a creamy dressing provides freshness and crunch that balances the rich casserole. Skip the croutons to keep it low-carb, or use homemade keto croutons made from almond flour bread.

Roasted Zucchini: Zucchini sliced into rounds and roasted with olive oil, garlic, and Italian seasoning makes a perfect low-carb side. Roast at 425°F for 15-20 minutes until golden and tender.

Cauliflower Breadsticks: Keto-friendly cauliflower breadsticks seasoned with garlic and Parmesan provide that bread-like element without the carbs. They’re great for anyone who misses having bread with their pizza.

Green Salad with Ranch: A simple mixed greens salad with ranch dressing, cucumber, and cherry tomatoes adds freshness and helps cut through the richness of the cheese and pepperoni.

Roasted Broccoli: Broccoli florets roasted until crispy on the edges with just olive oil, salt, and pepper offer a simple vegetable side that doesn’t compete with the bold pizza flavors.

Garlic Parmesan Cauliflower: Roasted cauliflower tossed with garlic, butter, and Parmesan creates a low-carb side that echoes the Italian flavors in the casserole. It’s like garlic bread without the carbs.

Antipasto Salad: A salad with pepperoni, salami, mozzarella, olives, pepperoncini, and Italian dressing doubles down on Italian flavors while adding variety in texture and temperature.

Pro Tips & Variations

Drain the Meat Well: Excess grease in the casserole makes it oily and can prevent the cheese from setting properly. After browning the meat, tilt the pan and use a spoon to remove most of the fat, leaving just enough for flavor.

Check Your Marinara: Not all “no sugar added” marinara sauces are truly low-carb. Read labels carefully and look for options with the lowest net carbs per serving. Some brands sneak in carbs through other ingredients even when they don’t add sugar.

Layer for Best Results: Don’t skip the layering step and just mix everything together. The layers ensure cheese and pepperoni throughout the casserole, not just on top, making every bite satisfying.

Let It Rest: Those five minutes after baking allow the cheese to firm up slightly and the layers to set. Cutting into it immediately creates a messy, soupy result instead of neat portions.

Customize Your Toppings: Add sliced mushrooms, black olives, diced jalapeños, or banana peppers to the layers just like you would on pizza. Keep the toppings diced or sliced thin so they cook properly.

Italian Sausage Alternative: Swap half or all of the ground beef for Italian sausage for more complex seasoning and spice. Use mild, hot, or a combination based on your heat preference.

Turkey Pepperoni: Use turkey pepperoni instead of regular for a leaner option with fewer calories and less fat. The flavor is nearly identical and it still crisps nicely on top.

Extra Cheese: If you’re a cheese lover, increase the mozzarella to 4 cups total. More cheese never hurt anyone following a low-carb diet, and it makes the casserole even more indulgent.

Make It Spicy: Add diced jalapeños to the meat mixture or use hot Italian sausage for extra heat. Increase the red pepper flakes for a spicier sauce.

Add Vegetables: Mix in diced zucchini, chopped spinach, or sliced mushrooms with the bell pepper and onion for extra nutrition without significantly increasing carbs.

Storage & Reheating Tips

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as everything melds together. The casserole firms up when cold, making it easy to cut into perfect portions for meal prep.

For reheating, the oven produces the best results. Place portions in an oven-safe dish, cover with foil, and warm at 325°F for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the pepperoni on top.

Microwave reheating works well for individual portions. Transfer to a microwave-safe plate and heat at 70% power for 2-3 minutes, checking halfway through. The lower power prevents the cheese from becoming rubbery or separating.

This casserole freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating.

When reheating from frozen, cover with foil and bake at 350°F for about 45-60 minutes until heated through to 165°F in the center. Remove the foil for the last 10 minutes to crisp up the cheese and pepperoni.

For meal prep, this recipe divides easily into six portions. Pack them in individual containers with a side salad or roasted vegetables for grab-and-go low-carb lunches or dinners throughout the week.

Common Questions

How many carbs are in each serving? Using low-carb marinara with about 5g of carbs per serving, each portion contains approximately 8-10 grams of net carbs, depending on your specific ingredients. The majority comes from the marinara sauce and vegetables.

Can I make this dairy-free? It’s difficult to make pizza casserole dairy-free since cheese is such a central component. Dairy-free mozzarella shreds can substitute, but the flavor and texture will be significantly different. The dish won’t have that classic pizza cheese pull.

What if I can’t find low-carb marinara? Make your own by simmering crushed tomatoes with garlic, Italian seasoning, and olive oil. Season with salt and pepper to taste. This gives you complete control over ingredients and keeps carbs minimal.

Can I use ground turkey instead of beef? Yes, ground turkey works well as a leaner option. Choose 93/7 or a blend with some fat to prevent dryness. The flavor is milder than beef but still delicious with all the pizza seasonings.

How do I prevent the casserole from being greasy? Use leaner ground beef (90/10 or 93/7) and drain it well after browning. Blot the top with paper towels before baking if you see excess grease pooling. Using turkey pepperoni instead of regular also reduces grease.

This low carb pizza casserole proves you don’t need a crust to enjoy all the flavors of pizza. The combination of seasoned beef, tangy marinara, melted cheese, and crispy pepperoni creates something that satisfies pizza cravings while keeping your carb count in check. Make it once and you’ll have a new go-to for those nights when you want comfort food that aligns with your eating goals.