Keto Cauliflower Pizza Casserole

This keto cauliflower pizza casserole combines the flavors of pepperoni pizza with the creamy comfort of a casserole. This recipe brings casseroles to a whole new level!

Instead of using carb-loaded pasta as a base, we use steamed cauliflower. Not a cauliflower fan? Try the recipe anyway. It doesn’t taste one bit like cauliflower. Instead, it’s more like macaroni and cheese meets pepperoni pizza. The sauce is rich and creamy with notes of tomato, garlic, basil and oregano. The red pepper flakes add just a little bit of heat and complexity. Add in layers of pepperoni and gooey mozzarella cheese, and this recipe becomes comfort food nirvana.

Just because it’s delicious doesn’t mean this recipe is difficult. This casserole is easy to put together and makes an ideal weekday dinner. Don’t worry if you have extra because it tastes even better the second day. Just cover and refrigerate the unused portion. To reheat, take out the desired amount and reheat with the method of your choice.

When making this casserole, the cauliflower is steamed lightly before the dish is assembled. Don’t over-cook it because it will cook a bit more in the oven. You can save time by beginning the sauce while the cauliflower steams. After the sauce and the cauliflower are finished, assembling the casserole is a snap. Once it’s put together, pop it in the oven and relax while the oven bakes it into gooey goodness.

Yields 9 servings of Keto Cauliflower Pizza Casserole.

The Preparation

• 588 grams cauliflower, cut into florets
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 1 teaspoon fresh garlic, crushed
• 2 tablespoons balsamic vinegar
• 1 cup heavy whipping cream
• 6 ounces cream cheese, cubed
• 3 tablespoons tomato paste
• 3 cups mozzarella cheese, divided
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh basil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 ounces pepperoni
• crushed red pepper flakes, to taste

The Execution

1. Preheat oven to 350º Fahrenheit. Spray 9 inch square glass pan with an oil of choice

2. Steam cauliflower for 10-13 minutes or until crisp but tender. Do not overcook. Remove from the heat and set aside.

3. Heat a large skillet over medium heat. Add butter.

4. When the butter stops bubbling, add the onion and cook, stirring occasionally until edges are just starting to brown.

5. Add garlic and cook, stirring constantly for one minute.
6. Pour the balsamic vinegar into the onion and garlic mixture. Simmer over medium heat, scraping up any browned bits, until mixture has a syrupy consistency.

7. Add in cream, cream cheese, and tomato paste. Stir until mixture is smooth. Stir in one cup of mozzarella cheese (reserving the other two cups).

8. Simmer, stirring frequently, until mixture has a thick, creamy consistency. Add oregano, basil, red pepper flakes, salt and pepper. Taste and adjust seasoning if desired. Remove from heat.

9. In the prepared pan, spread half of the steamed cauliflower. Arrange half of the pepperoni slices over the cauliflower. Sprinkle one cup of mozzarella (reserving the third cup). Layer the rest of the cauliflower and pepperoni slices (but not the mozzarella) in a similar manner. Pour the cream sauce evenly over the layers. Sprinkle with the remaining cup of mozzarella.

10. Bake in preheated oven for about 20 to 30 minutes or until casserole is bubbly and cheese is lightly browned. Cool 5 to 10 minutes before serving.

This makes a total of 9 servings of Keto Cauliflower Pizza Casserole. Each serving comes out to be 354 calories, 30.3g fats, 6.1g net carbs, and 13.6g protein.

Keto Cauliflower Pizza Casserole

This makes a total of 9 servings of Keto Cauliflower Pizza Casserole. Each serving comes out to be 354 calories, 30.3g fats, 6.1g net carbs, and 13.6g protein.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 9 servings

Calories 354 kcal

Ingredients

  

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• 588 gram cauliflower cut into florets
• 1 tablespoon butter
• 1 medium yellow onion diced
• 1 teaspoon fresh garlic crushed
• 2 tablespoon balsamic vinegar
• 1 cup heavy whipping cream
• 6 ounce cream cheese cubed
• 3 tablespoon tomato paste
• 3 cup mozzarella cheese divided
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 3 ounce pepperoni
• crushed red pepper flakes to taste

Instructions

 

• Preheat oven to 350F. Spray a casserole dish with your oil of choice. Steam cauliflower for 10-13 minutes or until crisp but tender. Do not overcook. Remove from the heat and set aside.
• Heat a large skillet over medium heat. Add butter.
• When the butter stops bubbling, add the onion and cook, occasionally stirring until edges are just starting to brown. Add garlic and cook, constantly stirring for one minute.
• Pour the balsamic vinegar into the onion and garlic mixture. Simmer over medium heat, scraping up any browned bits, until mixture has a syrupy consistency.
• Add in cream, cream cheese, and tomato paste. Stir until mixture is smooth. Stir in one third of the mozzarella cheese (reserving the other two thirds).
• Simmer, frequently stirring, until mixture has a thick, creamy consistency. Add oregano, basil, red pepper flakes, salt and pepper. Taste and adjust seasoning if desired. Remove from heat.
• In the prepared pan, spread half of the steamed cauliflower. Arrange half of the pepperoni slices over the cauliflower. Sprinkle one half of the remaining mozzarella (reserving the remainder). Layer the rest of the cauliflower and pepperoni slices (but not the mozzarella) in a similar manner. Pour the cream sauce evenly over the layers. Sprinkle with the remaining mozzarella.
• Bake in preheated oven for about 20 to 30 minutes or until casserole is bubbly and cheese is lightly browned. Cool 5 to 10 minutes before serving.

Video

Nutrition

Calories: 354kcalProtein: 13.6gFat: 30.3g

Keyword casserole, pork, simple & easy