Keto Pizza Casserole Bake

This keto pizza casserole bake brings all the comfort of classic pizza flavors without the carbs, making it a perfect dinner for anyone following a low carb or gluten free lifestyle. The almond flour crust is rich and tender, holding a savory filling of ground beef, Italian sausage, pepperoni, and zesty marinara sauce, all topped with melted mozzarella cheese. It comes together quickly and bakes to a golden, bubbly finish that will satisfy pizza cravings any day of the week.

I first made this casserole on a hectic weeknight when I was craving all the comforts of pizza but wanted to stay on track with my keto goals. It was an instant hit and now even the pickiest eaters in my family ask for it regularly.

Ingredients

• Cream cheese: offers richness and a soft bite use full-fat for the best flavor
• Shredded mozzarella cheese: melts beautifully in the crust and topping shredding block cheese yourself gives better stretch and melt
• Baking powder: adds lightness and lift to the almond flour crust
• Large eggs: bind the dough and create a fluffy texture fresh eggs blend smoother
• Almond flour: keeps the crust keto friendly and adds a mild nuttiness blanched almond flour works best
• Italian seasoning: brings classic pizza aroma and flavor choose a mix with oregano and basil
• Ground beef: provides hearty protein and juiciness aim for 80 percent lean
• Italian sausage: adds robust flavor and can be mild or spicy depending on your preference
• Mini pepperoni: gives that fun pizza vibe look for varieties without added sugar
• Minced garlic: delivers aroma and depth fresh cloves chopped finely are best
• Marinara sauce: ties everything together opt for sugar free, low carb versions or homemade sauce
• Extra shredded mozzarella cheese: creates gooey cheesy pockets on top
• Salt and freshly cracked black pepper: enhance savory flavors

Instructions

Prepare the Oven:

Preheat your oven to 350 degrees Fahrenheit so the casserole bakes evenly and the crust will brown nicely.

Make the Cheese Dough:

Microwave the cream cheese and two cups of mozzarella cheese in a microwave safe bowl for about one minute or until soft. Stir until completely smooth. The warmth helps the cheeses blend seamlessly for your crust.

Add Wet and Dry Ingredients:

Mix three large eggs, baking powder, Italian seasoning, and almond flour into the melted cheese mixture. Stir thoroughly until you have a sticky, uniform dough that will hold together well during baking.

Line and Press Crust:

Line a 9 by 13 inch baking dish with parchment paper. Press the dough evenly across the bottom and up the sides to form your keto pizza crust. Chill in the refrigerator for ten minutes to let it firm up.

Cook the Meat:

In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking apart the meat as it cooks. Cook until there are no pink spots left. Drain any excess fat to avoid a greasy casserole.

Add Fillings:

Stir in minced garlic, mini pepperoni, and a sprinkle of almond flour and Italian seasoning to the cooked meat. Sauté briefly until fragrant and well combined, to let the flavors meld.

Simmer in Marinara:

Pour in three cups of marinara sauce over the meat mixture. Bring to a gentle simmer and season with salt and freshly cracked black pepper. Let it bubble softly to thicken and deepen flavor.

Assemble the Casserole:

Spread the saucy meat mixture evenly in your prepared baking dish. Sprinkle two cups of shredded mozzarella cheese over the top to get that classic cheesy pizza layer.

Top with Crust:

Carefully place your chilled cheese crust over the meat filling, pressing gently if necessary to cover edge to edge.

Bake:

Place the casserole in the center of your oven rack. Bake for twenty to twenty five minutes until the crust is beautifully golden, the cheese is bubbly, and the casserole feels fully set through.

The mozzarella cheese topping remains my favorite part. When it stretches and pulls with every bite, it reminds me of childhood pizza nights filled with laughter and joy. It’s those moments of sharing and togetherness that turn this dish from dinner into a memory for my family.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For easy lunches, portion into single servings. It also freezes well for up to two months. To preserve the best texture, reheat in the oven rather than the microwave.

Ingredient Substitutions

Ground turkey or chicken work well as lower fat alternatives to beef and sausage. Vegetarians can use plant based meat substitutes to keep it hearty. Mozzarella can be swapped with your favorite pizza cheese or paired with additions like olives or green peppers to vary flavors.

Serving Suggestions

Cut into generous squares and serve alongside a crisp green salad for a complete meal. For parties, slice into smaller bites as appetizers. Roasted garlic broccoli or sautéed spinach complement the rich casserole nicely. Serving warm with extra marinara sauce for dipping is always a hit.

Serving warm with extra marinara sauce for dipping is always a hit. It reheats well and makes great leftovers for easy meals.

Common Questions About the Recipe

→ How can I ensure the crust is firm and not soggy?

Chill the pressed dough before baking to help set the crust. Avoid adding too much marinara sauce or overly wet fillings to maintain crispness.

→ Can I substitute almond flour with another low-carb flour?

Coconut flour works as a substitute but absorbs more moisture. Use about one-third the amount of almond flour and adjust as needed for texture.

→ What other meats can be used in this casserole?

Ground turkey, chicken, or shredded rotisserie chicken are great alternatives that keep the dish low carb while adding different flavors.

→ Is fresh mozzarella better than pre-shredded?

Fresh mozzarella melts creamier and offers better texture, while pre-shredded is convenient and melts evenly. Both are suitable depending on your preference.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best texture or microwave until hot and bubbly.

→ Can this casserole be frozen for later use?

Yes, after baking and cooling, wrap the casserole tightly and freeze it for up to 2 months. Thaw overnight before reheating for best results.