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A delicious low carb pizza casserole that will be enjoyed by all. The gluten free pizza crust is made with a simple mix of eggs, cheese, and cream.
Although I set out to make a low carb pizza casserole, the end result of this recipe turned out to be more of a low carb pizza made in a casserole dish. The crust layer in this pizza is made with a mix of eggs, cream, and a variety of cheeses along with a little garlic and dried oregano seasonings.
This pizza needs to be made in a casserole dish because the mixture for the gluten free crust is thin and needs a pan with sides to contain the liquid. I used a 9×13 pan, but the recipe could easily be doubled to fit into an 18×26 jelly roll pan for a party size pizza.
I’m not always successful getting my husband to eat my low carb dishes because he is very picky when it comes to food. He was a little hesitant to try this pizza because he knew it didn’t have a regular crust.
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However, when I told him what the crust was made of he agreed to give it a try. After all, he enjoys eating scrambled eggs with cheese so there was no reason for him not to like something made with the same ingredients.
After taking a bite, he actually told me it was one of the best low carb dishes I have ever made. Success!
So, if he liked it, I know others are going to love this one. It really does taste just like a regular pizza with a soft thick crust. No special ingredients snuck into this low carb pizza.
We actually enjoyed this pizza so much that I made another one two days later with some pepperoni added on top. I also plan to make this pizza in a larger size for my daughter’s birthday party next month in addition to ordering regular pizzas. Maybe I can convince a few others to give this low carb gluten free pizza a try.
How to Make a Low Carb Pizza Casserole Video
Low Carb Pizza Casserole – Gluten Free
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 full fat
- 1/2 cup low carb pizza sauce
- Pizza toppings optional
Instructions
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Preheat oven to 350°Grease 13x9 inch baking pan.
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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.
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Sprinkle the Asiago (Parmesan or Romancheese and 1 cup of the mozzarella cheese in the bottom of the greased baking pan. Pour egg mixture over the cheese.
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Bake for 30 minutes then remove from oven.
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Spread with the pizza sauce. Add pizza toppings over top if desired. Cover with remaining 1 cup mozzarella.
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Using oven broiler on high, broil a few inches from the heat elements until top is brown and bubbly.
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Let sit for a few minutes before cutting.
Recipe Notes
Makes 8 slices
Per Slice: 229 calories, 19g fat, 2g carb, 0.1g fiber, 2.0g net carb, 12g protein
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Renee says
Wow! This was a REAL hit with the entire family. Hubbie is always looking for low carb options and he absolutely LOVED this recipe. One tip to share. Don’t buy sugar free pizza sauce. I used America’s Test Kitchen pizza sauce recipe which is crushed tomatoes, garlic and olive oil. Worked great and didn’t add a bit of sugar!
Lisa says
I’ll have to look for that brand of pizza sauce. Sounds great!
Terry says
It’s a recipe, not store bought.
Lisa says
Oh. I’ll look that one up then!
Penny Brown says
Where could I find this sauce please?
Lisa says
You can make your own using this recipe or buy pre-made at the store (just look for one without sugar).
allison Gismondi says
I cant tell you how much I love love this pizza. I used the thinner version and made a Margarita Pizza with fresh tomatoes, fresh mozzarella, fresh basil and good dried oregano. I use to eat Margarita Pizza all the time and I missed it. NOT anymore!! Just incredible. See my pics on your Facebook page!
Lisa says
I saw your photo Allison. It looks so good that I bought some fresh mozzarella to use with our garden tomatoes to make a Margherita Pizza this weekend. And, I’ve been doing the thinner crust too in a larger rimmed baking pan.
Marquett says
Oh man, this was pretty good, but I think I found an amazing use for this “crust”. I made this Friday night, but I used a sheet pan for the dough instead of a casserole dish because I wanted it thinner. Well, I had a few pieces leftover so I layered them, topped them with sauce, and heated it. It was reminiscent of lasagna, and delicious!!!! I am definitely going to be using this “crust” as my lasagna noodle next time for individual lasagnas.
Lisa says
Interesting! I’ll have to give that a try! I’ve been searching for a good lasagna noodle.
jennycherie says
love this recipe! it was so easy to mix (I used my blender) and it smelled great cooking.
Lisa says
Thanks! Glad it worked out in the blender.
Vanessa says
OMG! I made this tonight! Delish!
Lisa says
I think so too! Glad you liked it! 🙂
carla flaim says
Very tasty. I used shredded 3 cheese blend instead of the grated asiago, etc. Worked just fine. I also used a lb of italian sausage as a topping. Upped the calorie count quite a bit though. I really wanted more than one piece but didn’t! Next time I will go for more veggies as a topping. thanks!
Alli says
I made this tonight for dinner… WOW! I couldn’t get over how delicious this was, and my family couldn’t believe that it had no flour or bread in the recipe anywhere! This dish is definitely a winner and will be a staple in my home! Thanks Lisa!
Lisa says
You’re welcome Alli! So glad the family enjoyed it!
Sara says
I thought whole milk wasn’t allowed on low carb?
Lisa says
Whole milk mozzarella cheese is not the same as whole milk. It’s lower in carbs than the low fat cheese.
Sara says
I totally was reading whole milk and mozzarella cheese as 2 separate ingredients lol. I was wondering why I didn’t see what you did with the whole milk in the recipe directions. Makes sense now lol
Lisa says
You aren’t the only one Sara! I’ve been asked the question about whole milk before. lol 🙂
Patti says
People are asking you about this because in the ingredient list it says “2 cups whole milk” (the list of ingredients before you click on the photo in Pinterest that takes you to the website with the whole recipe)
Lisa says
Will fix!
Deeplyrootedamy says
Ok, you totally saved from cheating on my LCHF diet! This is so good. Even my boyfriend liked it and said it was better than any store bought pizza! He doesn’t do LCHF but still loved it. Thank you so much.
Lisa says
My pleasure! Glad that it was a hit.
Maria says
This was perfect pizza at its best! It will be on the weekly rotation. Imagine, low carb pizza GUILT FREE! Thank you!
Trish says
Can this be made ahead and frozen or refrigerated overnight for baking the next day?
Lisa says
This casserole uses an egg based crust similar to quiche. You could prepare the crust part ahead and bake with toppings later from freezer or fridge. If freezing, I’d add the sauce and topping before freezing. I’d probably hold off on the sauce if putting in fridge so the crust won’t get soggy.
Jane Barnes says
Lisa,
Which sugar-free pizza sauce are you using? I haven’t been able to locate a truly low-carb tomato/pizza sauce. Cannot wait to try this!
Lisa says
I don’t have a specific brand and sometimes just make it using tomato sauce. I typically just buy the one with the lowest carb count making sure no sugar is added.
Sara says
Nature’s Promise has a good, organic pizza sauce that is truly sugar free. 1/4c has 2 net carbs.
Lisa says
Thanks! I’ll have to look out for that one!
Nicole Choudhary says
HEy Lisa!
This sounds recipe divine but I have a question … does the cream cheese have to be full fat and can you use anything besides heavy cream?
I have tried other carb free crusts, the cauliflower based one and I tried soo hard to like but I just couldn’t do it!! So I am really hoping this one may be my new go-to 🙂
Thank you for the wonderful recipes! Blogs like this make it easier to be carb free!!
Lisa says
Hi Nicole!
You should always use full fat when on a low carb diet so that’s the cream cheese I typically use, but a lower fat one will work in this recipe. You could use a low carb milk in place of the heavy cream if you’d like. The crust is egg based so it’s somewhat like an omelette, but doesn’t really taste like one because of the cheese and sauce.
Nicole Choudhary says
Thank you for the very speedy reply! I am so anxious to try this soon!!
Sooo glad I found your blog <3
Carolyn says
This was really good! I also used the trick of using the immersion blender to mix the cream cheese and eggs, which worked great. This will become a regular recipe in my low carb world but still tastes like a yummy pizza from my old high carb world. Thanks fora great recipe!
Lisa says
I always forget about the immersion blender. It is easier than pulling out the big food processor and I love how you can blend things in the container. Glad you liked it!
Rachel H. says
I realize this is probably a silly question, but for the mozzarella and Asiago/Parmesan or Romano, the cup counts are for *grated cheese*? This recipe seems so very, very simple … so, of course my mind goes to ways to complicate my life (like sautéing zucchini & onions, for a topping).
Lisa says
Yes. Measurements are for grated cheese. This is a recipe I often turn to on busy nights. Asiago is my favorite.
Gemma says
I seldom comment, however i did a few searching and wound up here Pizza Casserole – Gluten Free | Low Carb
Yum. And I actually do have 2 questions for you if you
tend not to mind. Is it simply me or does it look like some
of these responses come across like coming from brain dead
individuals? 😛 And, if you are posting on additional online sites, I would like to follow everything fresh you have to post.
Could you make a list of every one of your public pages like
your twitter feed, Facebook page or linkedin profile?
Lisa says
Hi Gemma! I certainly don’t mind and I wish I would receive more comments. I love when folks take the time to write on a post. I do post all the fresh blog content on my Facebook Page, Twitter, Pinterest and Google+. I do have a Linkedin profile, but I haven’t attached it to this blog… yet. That’s because it was written specific to my career as an engineer, but now that I’ve been back to regular blogging, I’ll add information about my experience as a food blogger. Here’s a list of links to my social feeds:
https://www.facebook.com/lowcarbyum
https://twitter.com/lowcarbyum
https://plus.google.com/+LowCarbYumPage/posts
https://www.pinterest.com/lowcarbyum/
Amy says
This will be my second time commenting on this recipe. This is our new favorite pizza! I have made it several times and each was delicious. Last night my casserole dish was “otherwise occupied” so I made the pizza on a 13×18 baking sheet lined with greased parchment paper. This was our favorite so far! Hot, the crust was firm enough to pick up the slice and fold over to eat. Cold the next day though… the pizza was indiscernible from really good delivery! YES! IT WAS THAT GOOD! Cold pizza is my favorite breakfast but it wasn’t just me… all three adults who ate it cold said the same thing – that you could not tell it from a regular delivery pizza! I’m hooked! And its so easy to throw together too! Thank you so much for this recipe! I wish I could post the fabulous photo of my perfect slice of cold pizza that shows just how sturdy the crust is! Thanks again… Amy
Lisa says
Amy, I would love to see that slice of pizza. I’ll admit that when I make this, I always eat a cold slice the next morning for breakfast. Thanks for taking the time to share your results baking on parchment paper. I have had great results baking other pizza on parchment paper, but never thought of doing it with this recipe.
Amy says
This was delicious! Toppings I used were sausage, pepperoni, salami, onions, bell pepper and olives. While it’s definitely a casserole and meant to be eaten with a fork it had a flavor that was reminiscent of the deep dish pizza from Mazzios that I love. I really miss pizza and have tried many low carb options. I had settled on a recipe that has a cheese based crust you roll out and can actually pick up the slice but it’s pretty time consuming. This was as good, although different, and far easier! A keeper!
Lisa says
Those toppings sound delish. Thanks for sharing your results on the recipe!
Anne says
Made this last night & it was a big hit with my family. Next time I’ll skip the pizza sauce & use olive oil, pesto because I don’t like red sauce. Also, I used an immersion blender for eggs & cheese blending worked better. A simple quick recipe that I highly recommend.
Lisa says
Your modified version sounds great Anne!