Keto Pizza Casserole Bake (Print Version)

A cheesy low-carb bake with almond flour crust, savory meats, and classic pizza flavors for a satisfying meal.

# What You'll Need:

→ Crust

01 - 8 ounces cream cheese, full fat
02 - 2 cups shredded mozzarella cheese
03 - 3 large eggs
04 - 1 teaspoon baking powder
05 - 1 tablespoon Italian seasoning
06 - 1.5 cups blanched almond flour

→ Filling

07 - 450 grams ground beef (80% lean)
08 - 225 grams Italian sausage, casing removed
09 - 100 grams mini pepperoni slices
10 - 3 cloves garlic, minced
11 - 710 milliliters sugar-free marinara sauce
12 - Salt, to taste
13 - Freshly cracked black pepper, to taste

→ Topping

14 - 2 cups shredded mozzarella cheese

# Steps to Follow:

01 - Preheat the oven to 350°F to ensure even baking and a golden crust.
02 - Microwave cream cheese and 2 cups shredded mozzarella in a microwave-safe bowl for 1 minute. Stir until smooth and fully blended.
03 - Add eggs, baking powder, Italian seasoning, and almond flour to the cheese mixture. Stir until a uniform, sticky dough forms.
04 - Line a 9x13 inch baking dish with parchment paper. Press the dough evenly across the bottom and up the sides. Chill for 10 minutes to firm.
05 - In a skillet over medium heat, brown ground beef and Italian sausage, breaking up the meat, until no pink remains. Drain excess fat.
06 - Stir in minced garlic, mini pepperoni, and Italian seasoning into the cooked meat. Sauté until fragrant and well combined.
07 - Pour marinara sauce over meat mixture. Bring to a gentle simmer and season with salt and black pepper. Allow sauce to bubble softly and thicken.
08 - Spread the meat and sauce mixture evenly in the prepared baking dish. Sprinkle with 2 cups shredded mozzarella cheese.
09 - Place chilled crust dough over the meat and cheese layers, pressing gently to fit. Ensure it covers edge to edge.
10 - Bake on center oven rack for 20-25 minutes, until crust is golden, cheese bubbles, and the filling is set.

# Additional Notes:

01 - Chilling the dough before baking ensures a firm, non-soggy crust.
02 - Use fresh mozzarella for a creamier melt or pre-shredded for convenience.
03 - Store leftovers refrigerated for up to 4 days or freeze for up to 2 months.

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