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A delicious low carb pizza casserole that will be enjoyed by all. The gluten free crust uses a simple mix of eggs, cheese, and cream so no special ingredients are needed.
Who doesn’t love an easy, low carb casserole for dinner? Or pizza? Or low carb pizza casserole? Really, that’s the best of both worlds.
Especially if it’s super easy to make.
This isn’t a deep layered dish with pizza toppings; it’s actually a pizza in a casserole dish. Thick, gooey, topped with all your favorite keto friendly pizza toppings…mmm.
There are lots of easy keto pizza crusts out there: cauliflower crust, coconut flour pizza crust, and deep dish pan pizza are some of the most popular. While these are all perfectly tasty and popular with good reason, they all require melting, kneading, and rolling out.
But this one is like none of those other keto recipes; it’s unique and so delicious that you’ll want to bake this yummy dish often. The flavor is so good that even the pickiest eaters in your family will be asking for seconds!
This is also going to be the easiest keto pizza crust you’ve ever whipped up!
Ingredients In Low Carb Pizza Casserole
- Cream cheese
- Large eggs
- Heavy cream
- Grated parmesan cheese
- Minced garlic
- Dried oregano
- Parmesan, Asiago or Romano cheese (any combination can be used)
- Mozzarella cheese
- Low carb pizza sauce
- Pizza toppings (whatever you choose!)
The crust layer is made in the food processor with a mix of eggs, cream, and a variety of cheeses along with a little garlic and dried oregano seasonings. Doesn’t that sound amazing?
Because the mixture for the gluten free crust is thin and the baking pan needs to contain the liquid, this must be made in a casserole dish. The sides keep everything on the pizza (or in the casserole, as it were) and -trust me- you don’t want to try this on a pan.
I used a 9×13 casserole pan, but the recipe could easily be doubled to fit into an 18×26 jelly roll pan for a party sized sheet pizza. You could even make this in your favorite cast iron skillet; you just need the sides to support the dough and hold in the sauce and toppings and the rest is easy.
This cheesy dough has such a rich and satisfying flavor to it that you may even find you prefer it to the popular Fat Head dough that so many keto followers rave about.
How To Make Keto Pizza Casserole
The best part about this gluten free casserole is how much easier it is to make than most low carb pizza dishes. Why? There’s absolutely no need to roll out the dough with this recipe!
Plus, it’s made with regular everyday ingredients. That’s always nice; all too often with keto pizza crusts you need to buy expensive low carb flour or other special ingredients.
The pizza crust used in this recipe is really just a super cheesy omelette. But, with the sauce and toppings added, no one has been able to tell it’s an egg based crust.
Although the other low carb pizza dough recipes are also great, I always go back to this super easy pizza casserole recipe. Why? Because it’s the easiest to make…and the dough has a rich flavor that is second to none. It’s one of our family’s favorite low carb recipes; the kids loved it!
All you do is sprinkle a layer of cheese across the bottom of your baking dish, top it with the egg mixture you blended in your food processor, and bake the low carb “crust.” Once it’s cooked, take it out and build the rest of your pizza.
Simply add your sauce, any toppings, and a final layer of mozzarella cheese to finish off your low carb pizza casserole. Broil until the cheese is bubby and serve!
Crazy easy, right? That’s the beauty of this easy pizza casserole.
What If I Have An Egg Senstivity?
If you have any sensitivity to eggs, this isn’t going to be the best recipe for you, but you can still use the rest of the casserole recipe and use an allergen friendly foundation like this delicious egg-free Fat Head dough.
You can still enjoy the spicy sauce, savory toppings, and melty cheese that make pizza casseroles so enjoyable that way. The egg free dough requires a little more work than this particular low carb pizza casserole dough, but it’s worth it if you’ve got an egg sensitivity!
Pizza Casserole Variations
One way to customize this easy low carb casserole dinner is to use different cheeses and toppings. You will want to keep the mozzarella as it gives the crust a good texture, but the others can be adjusted.
A loaded meat pizza casserole topped with chopped up low carb meatballs, pepperoni, chicken, ground beef, and sausage is a traditionally popular choice and very filling.
You could also top it with vegetables: zucchini, mushrooms, olives, peppers, garlic, and spinach are always good with anything pizza.
Garlic, mushrooms, and bleu cheese are another great combination. Or a Caprese pizza casserole topped with fresh basil, tomato slices, and some ricotta and mozzarella. You could even drizzle it with fresh pesto if you have some handy! Margherita style with some oregano and tomato and light cheese on top is also yummy.
Try a Philly-inspired low carb pizza casserole by topping it with peppers, mushrooms, a few onions, and some shaved steak. Or sausage and peppers for a Bronx-inspired flavor.
You can also change up the sauce and turn this basic recipe into a gourmet keto low carb white pizza topped with spinach, bacon, blue cheese, and sliced tomatoes. Roasted garlic would also be yummy on that!
And classic pepperoni is always a winner.
There’s really endless ways to customize this sugar free, low carb pizza casserole recipe; which one will you try first? The keto diet is so delicious!
Kitchen Equipment and Essentials
- 9×13-inch Baking Pan
- Sheet Pan (for thinner crust pizza)
- Food Processor
- Electric Mixer
- Mixing Bowls
- Serving Spatula
Low Carb Pizza Casserole Recipe (Gluten Free)
Enjoy this easy and delicious pizza! The whole family loves this one, even those NOT watching carbs.
If you give it a try, be sure to let me know what you think in the comment section below! And when you don’t feel like doing all the prep work, give the Real Good Cauliflower Pizza a try.
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Low Carb Pizza Casserole – Gluten Free
Ingredients
- 4 oz cream cheese softened
- 4 large eggs
- 1/3 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1 cup Parmesan, Asiago or Romano cheese any combination can be used
- 2 cups mozzarella cheese shredded and divided
- 1/2 cup low carb pizza sauce
- Pizza toppings optional
Instructions
- Preheat oven to 350°Grease 13×9 inch baking pan.
- In food processor or with electric mixer, combine cream cheese and eggs until smooth. Add the cream, Parmesan, garlic and oregano. Blend until ingredients are well combined.
- Sprinkle the Asiago (Parmesan or Romano cheese and 1 cup of the mozzarella cheese in the bottom of the greased baking pan. Pour egg mixture over the cheese.
- Bake for 30 minutes then remove from oven.
- Spread with the pizza sauce. Add pizza toppings over top if desired. Cover with remaining 1 cup mozzarella.
- Using oven broiler on high, broil a few inches from the heat elements until top is brown and bubbly.
- Let sit for a few minutes before cutting.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sandra Porter says
This was amazing! Mr even loved it. I was very surprised how easy it was to make. I made my egg mixture in my bullet. Could not have been easier. And did not taste like eggs!!!! Texture was great!
Can the crust be baked and frozen?
Lisa MarcAurele says
You can definitely bake the crust in advance and freeze. Then just add the toppings and bake. I like to finish with the broiler to brown the cheese.
Max says
So, I was sooooo Excited to make this recipe. Once the pizza was done it turned into basically an egg soufflé. My wife and I were kind of disappointed.
Lisa MarcAurele says
If you don’t care for the thicker egg based crust, it’s better to half the ingredients for a thinner crust or bake the full amount in a larger jelly-roll pan. You can also stretch out the servings if you bake it in the larger pan.
Cathy says
I made first time for a potluck supper. Only the lucky ones got some. It’s a monthly supper so I am marketing two this time (by popular request). It’s easy to make and needless to say, a big hit. This is an over 55 group and I know some are doing keto, but for the most part, they just loved it.
Lin says
I love this recipe, have made it a few times and find it quicker than making and having to roll out a fat head dough or caulicrust. Its on rotation for ease and taste!
Cath says
I didn’t believe you when you said it was better and easier than the fat head pizza dough. I was so wrong! It’s so good!
It really hits that pizza craving well. I’ve tried every low carb recipe but you’ve nailed it for me thank you! I added some cooked onion and capsicum and finely sliced mushrooms and anchovy’s. It was even better the next day as the flavours matured
Susan Bass says
I pre ordered the 5 ingredient keto cookbook from Amazon.
What do i need to do to get the 45 extra recipes?
I love the pizza casserole, we prefer it over crust pizza!
Lisa MarcAurele says
Thanks for the pre-order! Fill out the form on the cookbook page or email me at [email protected] with your receipt information.
Lisa Scott says
Hi Lisa,
I am 53 and in full blown mean pause. I have been eating keto for four weeks now and I have not yet went into ketosis. I even went as far for four days on a keto liquid diet, no luck. I have not even one pound, I exercise four to five times a week.Also, carbs have stayed under 20.
I am at wits end and super frustrated, do you have any suggestions?
Sincerely
Lisa S
Lisa MarcAurele says
Hormonal imbalances can make it difficult to get into ketosis. So you may want to find a doctor that can work with you and get your hormone levels in balance. I’ve known some people who have had success with professionals who practice functional medicine.
Mary Aguilar says
Agreed. I’m a 49 year old with induced menopause and my husbands cardiologist who practices functional medicine started him on keto (after diagnosing him with diabetes) and shortly thereafter I started keto myself. Doctor has helped with getting hormones balanced among other health benefits I’ve experienced such as relief of fibromyalgia I was diagnosed with a year back. I’ve been able to lose 55 lbs so far and I started August 2019. I’m a believer in functional medicine after learning more about it and, of course, after seeing health benefits we’ve experienced. I’ve still got weight to lose, but I know this is the best thing we’ve ever done to get healthy. I’ve also started reading a book called “The End of Alzheimer’s “ (my dad has this) and doctor that wrote also recommended functional medicine. It’s a different way of seeing your health and treating it.
Lisa MarcAurele says
Alzheimer’s runs in my family too (my uncle had it) and I’ve read there’s a connection between it and eating sugar.
Dietmar Mayer says
Hello from Hamburg/Germany!
That’s really the best LC Pizza Recipe I ever cooking in two Years of LC Carriere 🙂 Thanks for it … now you have a true Follower from Central Europe!
Cheers, Dietmar Mayer
Karen says
Awesome recipe! Getting ready to make this a second time. Even my low-carb recipe picky husband loves it! Used pepperoni and bacon (baked for ease).
Deborah says
What is the cholesterol count? Thank you! Looks yummy.
Lisa MarcAurele says
It’s shown as 143mg at the bottom of the recipe card.
Diane says
I made two pizzas, each on a cookie sheet. I used more cheese on the bottom and top. I replaced the Parmesan cheese with an Italian 6 Blend cheese, as we prefer a milder flavor. I put pepperoni, Italian sausage, bacon, mushrooms, onion and pineapple on one and all that except the onions on the other. So good.
My son took done to work with him. He said it was even better cold.
This recipe is a keeper! Thank you!
Suzanne LaRue says
Can’t wait to make this and share with my daughter due to gluten free! Thanks from Tennessee!
Cynthia Fowler says
I’ve made every low-carb pizza crust known to man since going keto in 2015. This pizza is my family’s favorite—hands down! Absolute genius! Thick yet light, dreamy “crust” that whips up quickly and cooks like a dream. Add your own toppings and you have a homemade keto pizza that will satisfy your strongest pizza cravings! Thank you so much! OUTSTANDING!
Joseph Jakacki says
Hi Lisa,
Sharon and I (Joe) love your pizza. If your ever in the thumb area of Michigan we shall love to make it for you and yours.
Lisa MarcAurele says
I’d love to take a visit and taste your version of the pizza casserole!
Sheri says
I am blown away! This is terrific! I miss pizza carbs more than anything but no more! Thanks for such a great recipe!
Lori G says
Lisa, this recipe is absolutely delicious! My toppings were salami, green peppers and mushrooms. Cured all my pizza cravings! I’ll will be making this again and again. Thank you so much!
Molly says
Does your crust every get crispy? Mine was just so gooey still after 30 min. in the oven and I kept it in another 10 minutes, but it was still never got crispy.
Lisa MarcAurele says
This is a soft crust not crispy. If you want crispy, you can use my almond flour pizza crust or one of my Fat Head style crusts.
Channa C says
I took this to a work potluck and it was gone before everyone had a chance to taste it…anyone who did was asking for the recipe. I used hot sausage, pepperoni, green peppers, and onions for toppings as well as adding hit pepper flakes and Italian seasoning. It was a hit!! Thank you!
Kimmi says
I love how easy and gluten friendly this recipe is and the family loves it! Thank you!
Ollie says
Excellent recipe. I made this tonight and I might think I like it better than the fathead recipe. I loaded it with Italian-seasoned burger, pepperoni and cheese – and it was great! This recipe is definitely a keeper, thank you!
Karen says
Excellent substitute for pizza…10 times more tasty than the several types of cauliflower pizza being sold in supermarkets. …2 thumbs up …will definitely make this again and try other toppings!
Pat says
I can’t wait to try this! Thanks! Also how can I get your white sauce recipe for this pizza?
Lisa MarcAurele says
It’s in the white pizza recipe.
Cynthia says
This is a delicious pizza! I used cooked hot sausage & cooked bacon as toppings. In my oven the crust darkened quickly. I left it in for the 30 minutes but checked it frequently from 20 minutes on. Thanks for the great recipe.
Carol says
Loved it. My husband is very picky about his pizza. He liked it so much that he keeps asking when I am going to make it again
Sue says
Anxious to try this recipe. It sounds really good.
Cp says
Does the nutrition info that was given inlcude any type of toppings? wanting to add pepporonis
Lisa MarcAurele says
The nutrition data doesn’t include optional toppings as they vary.
Tee says
Hi. Does it reheat well? Oven or microwave?
Lisa MarcAurele says
It does reheat well and you can freeze the leftovers if needed. I prefer a low temp oven to reheat, but the microwave works fine if you’re in a rush.
Erin says
My family loves this recipe! They beg for pizza casserole. My question is has anyone successfully frozen this for eating at a later time? Did you cook the crust and then put everything on top to bake later? Just trying to freeze some meals before school starts back.
Lisa MarcAurele says
I would bake the crust part first and then freeze with toppings to bake later. And I’d bake it frozen. However, I haven’t tried it myself.
nancy says
PIN button?
Lisa MarcAurele says
There should be one at the top of the post and another in the recipe card.
Jennifer Parker says
Is the heavy cream a must? I have 2% milk, everything but the cream I have on hand.
Lisa MarcAurele says
It’s best to use heavy cream, especially if you are low carb. But it the extra carbs don’t bother you, you can use the 2% milk but I’d recommend using a little less since it’s much thinner.
Ambre says
Made this for my parents and we all loved it! On week two of the Keto Diet and I made a calzone with cauliflower crust and was not a fan but this one is a keeper!!!
Gracie says
Can you freeze this?
Lisa MarcAurele says
I don’t see why you couldn’t freeze this low carb pizza.
Ann says
This was delicious. My non-keto family loved it and will definitely make it again.
Kimmi says
I love how easy and gluten friendly this recipe is and it’s a hit with the family!!!
Ronnie says
Yummy. This is a new weekly dinner at our house. I added my toppings on top of the cheese so the meats would be crisp. Cannot believe how great this tasted.
Putte says
The temperature does not change from F to C when I choose “metric” Why not?
Lisa MarcAurele says
It’s only ingredient measurements that change. You’ll have to convert using an online calculator to change °F to °C.
Rita says
I tried this recipe and actually love it. The only problem I have is that you can kind of taste the eggs. Overall, this is a great recipe. I added a little too much sauce and I put the pepperoni on the pizza before the last cup of cheese. Notes taken for my next one.
Yasmin says
To remove the egg flavor, make sure to leave your eggs outside the fridge until they’re room temperature (30-45min) and then use. (:
Lisa MarcAurele says
Great tip! I’ve started noticing this helps with a lot of recipes so I put the eggs in a container of warm water to get them to room temperature faster.
Lori says
I just made this and it was wonderful!!!! I cooked up some Italian sausage then added pepperoni and mushrooms for the topping portion. It was so so good!
Jen says
This recipe is so delicious! It’s our new favourite pizza replacement. I use 2 cups of mozzarella in the crust instead of 1 cup and 1 cup of the other cheese, as I like the crust to be fairly neutral vehicle for the toppings, and mozzarella has a less powerful flavour. Tonight’s creation is home made sauce, roasted garlic, asparagus, sauteed mushrooms, salami with prosciutto and triple cream brie – yum!!
Vicki says
Great recipe!! I would fix it even if I weren’t eating low carb. Loved it!
Kelly says
This dish was really good. Totally satisfied our pizza craving. I will be making this again!
Rosalyn says
Wow. This is great! We sauteed 6 pieces of bacon till almost done then crumbled and did the same with 1/ 4 lb. breakfast sausage and several handfuls of sliced pepperoni and added for a few minutes under the broiler and then sprinkled the mozzarella over and ran under the broiler for another couple minutes. AMAZING
Lisa MarcAurele says
Yum! Sounds like a perfect Meat Lover’s pizza!
Hilary says
I have nothing new to add, jsut … This is to die for! It tastes just like the pizza I order out. Whenever I make a recipe that “tastes just like the original” (which I notice you are careful not to say) I try to grade it on its own merits, not those of the original recipe. This pizza, however, stacks up to Italian pizzeria pizza. The leftovers even taste exactly like leftover pizza. I really like the thickness of the “crust”, I bet it can handle a stack of add-ons. I do miss that crisp “crunch” of a regular crust, however the flavor is right and that’s more important.
This is the third or fourth recipe we’ve tried from this site and we’ve loved every one of them. Moving on to the Asian section for a few nights. Yum!
Thank you!!
Lisa MarcAurele says
Thanks so much for writing in Hilary! I relied on this recipe a lot when I first started my low carb journey to curb those pizza cravings.
Melanie says
After making the base, I realized I was out of tomato sauce. Converted it to mexican with salsa, sour cream, and avocado. Incredible!
Lisa MarcAurele says
Sounds like a winner!
Theresa says
I made this pizza for my husband and myself . This was Excellent. Thank you so much for sharing…
Lisa MarcAurele says
My pleasure Theresa!
Rebecca says
Where do you get low carb pizza sauce
Lisa MarcAurele says
It’s any pizza sauce without added sugar. Just check the label or make it yourself using a recipe similar to this one: https://lowcarbyum.com/homemade-sugar-free-pizza-sauce/
Sheila says
This is so delish! My hubby and grandkids love it. Its a Winner!
Sarah says
Starting a keto diet plan, so I made this for dinner tonight. It was awesome! I also like eggs and cheese, so it was a winner. Added onions and turkey pepperoni to mine. Easy to make, and I will defiantly prepare this again.
Lisa MarcAurele says
This one is really popular for those just getting started, but it’s also a favorite for those of us who have been low carbing for years.
Laura says
I’m intrigued. I read another recipe just today that wasn’t keto (the flour would be replaced with almond flour to make it legal) and they loaded the toppings in with the pancake like batter. It makes me wonder if u can do the same with this. When it’s done u can cover with sauce and cheese and probably reduce the cooking time to save the “crust” from getting too over cooked. I make that observation because I’m the “kitchen sink” kind of person when I comes to my pizza. ? if I cooked the crust first, by the time all of my toppings were heated, the base might be rubber!
Lisa MarcAurele says
The crust on this pizza is basically a high cheese omelette, but I don’t find it eggy at all. It does need to be cooked first so the topping won’t sink into the crust.
Mary says
My family loved this recipe.
Candy Berg says
Could I use milk instead of heavy cream?
Lisa MarcAurele says
It’s worth a try but I can’t guarantee the results. But since it’s similar to an omelette, it should work out okay.
Linda says
It was out of this world delicious , we have not had pizza in 3 months and this pizza casserole hit the spot !!! ❤❤
Lisa MarcAurele says
Yay! It always feels good to enjoy those high carb favorites in low carb versions.
Erika Barrett says
This was delicious! Even my extremely picky boyfriend liked it. But it was still not even for my big family and they wanted more. Is it possible to double the amount to make it thickee? Would I have to cook it longer or would i just have to make two batches?
Lisa MarcAurele says
If you take a look at my white pizza recipe it’s basically the same crust mixture poured into a sheet pan to make a larger sheet pizza. And I do like the thinner crust too. Otherwise, you can just double the recipe and bake it in a rimmed sheet pan instead to get a double size pizza.
Donna says
Made this tonight & it was so delicious! I don’t care for the cauliflower crust so I tried this recipe, never thinking it would be so good. My husband also loved it. We like a lot of garlic so I added 3 fresh minced garlic cloves instead of 1/2 teaspoon. The toppings I used were sauted onions , red peppers & pepperoni. I was wondering how far in advance can you prepare & bake the crust? It would be so easy if you could make ahead of time. Wasn’t sure so made it like the recipe said. If anyone knows please let me know. This is definitely a keeper & will be making it whenever we get the urge for pizza which is quite often.
Lisa MarcAurele says
The crust can be made ahead and stored in the refrigerator for a few days or the freezer for longer storage. You may want to undercook it a bit since it will need to be reheated.
Dan says
Tried this recipe and I have to say, it, was great. Even my kids enjoyed it. Recommend to anyone.
Carrie says
Whole family really enjoyed this! So easy to make, too.
Jack says
Great recipe but 5 minutes prep time? On what type of clock?
Lisa says
Mixing and pouring the crust then topping off the crust shouldn’t take more than 5 minutes. However, some ovens can take longer than 5 minutes to preheat so I’ll change it to 10 minutes.