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.
In the past, I’ve made a few easy keto pizza crusts such as a cauliflower crust, coconut flour pizza crust and a deep dish pan pizza. But I wanted to work on something different this time.
Although I set out to make a casserole with pizza flavor, the end result of the recipe turned out to be more of a low carb pizza made in a casserole dish.
The crust layer is made with a mix of eggs, cream, and a variety of cheeses along with a little garlic and dried oregano seasonings.
The keto pizza needs to be made in a baking dish with sides. The mixture for the gluten free crust is thin and the baking pan needs to contain the liquid.
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.
I’m not always successful getting my husband to eat my low carb dishes. It’s because he is very picky when it comes to food.
My husband was a little hesitant to try this low carb pizza casserole because he knew it didn’t have a regular crust. However, he loved it when he took a bite.
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, my husband actually told me it was one of the best low carb dishes I have ever made. That’s when I knew the recipe would be a success!
If he liked it, I know others are going to love this one keto friendly pizza. It really does taste just like a regular pizza with a soft thick crust. And, there are no special ingredients needed to make the delicious low carb pizza casserole.
We actually enjoyed this pizza so much that I made another one two days later with some vegetables added on top.
I’m also planning to make this casserole in a larger sheet pan size for my daughter’s birthday party. That way, I’ll have a low carb choice in addition to regular pizzas.
I’m sure that once others give the thick crust pizza a try, they may not even bother with the high carb ones anymore. And, it’s sure to win over those who are gluten free.
Some have even told me that they love this low carb pizza casserole better than the popular Fat Head one. I love that there’s no need to roll out a dough with this recipe.
And, it’s made with regular everyday ingredients. So you won’t have to worry about buying any expensive low carb flour.
However, if you have an egg sensitivity, you’ll definitely want to find another recipe for my egg-free Fat Head dough.
The pizza crust used in this recipe is really just a high cheese 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 recipes are also great, I always go back to this low carb pizza casserole. Why? Because it’s the easiest to make.
Just give the recipe a try and see for yourself. My sister shared the recipe with her friends on Facebook and it went viral within her community.
You can also change up the flavor by using different cheese and toppings. You will want to keep the mozzarella and it gives the crust a good texture.
I’ve also changed up the sauce and turned this basic recipe into a gourmet low carb white pizza topped with spinach, bacon, blue cheese, and sliced tomatoes. There’s really endless ways to customize the recipe.
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!
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 350°Grease 13x9 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
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 4.8%
- % Protein: 23.8%
- % Fat: 71.4%
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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.
Tee says
June 15, 2019 at 2:37 pmHi. Does it reheat well? Oven or microwave?
Lisa MarcAurele says
June 16, 2019 at 7:11 amIt 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.
nancy says
June 14, 2019 at 3:57 pmPIN button?
Lisa MarcAurele says
June 14, 2019 at 7:32 pmThere should be one at the top of the post and another in the recipe card.
Jennifer Parker says
June 2, 2019 at 1:17 pmIs the heavy cream a must? I have 2% milk, everything but the cream I have on hand.
Lisa MarcAurele says
June 2, 2019 at 7:18 pmIt’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
May 31, 2019 at 9:16 pmMade 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
May 31, 2019 at 9:09 amCan you freeze this?
Lisa MarcAurele says
May 31, 2019 at 1:40 pmI don’t see why you couldn’t freeze this low carb pizza.
Ann says
May 22, 2019 at 7:53 pmThis was delicious. My non-keto family loved it and will definitely make it again.
Ronnie says
April 11, 2019 at 5:12 pmYummy. 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
March 25, 2019 at 4:37 pmThe temperature does not change from F to C when I choose “metric” Why not?
Lisa MarcAurele says
March 26, 2019 at 8:35 amIt’s only ingredient measurements that change. You’ll have to convert using an online calculator to change °F to °C.
Rita says
March 14, 2019 at 7:43 pmI 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
May 23, 2019 at 7:49 pmTo 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
May 24, 2019 at 6:00 amGreat 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
March 1, 2019 at 10:56 pmI 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
March 1, 2019 at 10:39 pmThis 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
February 13, 2019 at 7:18 amGreat recipe!! I would fix it even if I weren’t eating low carb. Loved it!
Kelly says
February 11, 2019 at 6:53 pmThis dish was really good. Totally satisfied our pizza craving. I will be making this again!
Rosalyn says
February 10, 2019 at 9:28 pmWow. 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
February 11, 2019 at 8:58 amYum! Sounds like a perfect Meat Lover’s pizza!
Hilary says
February 10, 2019 at 4:55 pmI 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
February 11, 2019 at 9:17 amThanks 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
February 8, 2019 at 8:38 pmAfter 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
February 9, 2019 at 7:55 amSounds like a winner!
Theresa says
February 3, 2019 at 9:21 pmI made this pizza for my husband and myself . This was Excellent. Thank you so much for sharing…
Lisa MarcAurele says
February 4, 2019 at 1:59 pmMy pleasure Theresa!
Rebecca says
January 22, 2019 at 7:02 pmWhere do you get low carb pizza sauce
Lisa MarcAurele says
January 23, 2019 at 7:44 amIt’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
January 24, 2019 at 5:11 pmThis is so delish! My hubby and grandkids love it. Its a Winner!
Sarah says
January 14, 2019 at 6:05 pmStarting 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
January 15, 2019 at 9:07 amThis 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
January 9, 2019 at 2:15 pmI’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
January 9, 2019 at 3:23 pmThe 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
December 31, 2018 at 5:16 pmMy family loved this recipe.
Candy Berg says
December 6, 2018 at 1:15 pmCould I use milk instead of heavy cream?
Lisa MarcAurele says
December 7, 2018 at 8:24 amIt’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
December 14, 2018 at 11:04 amIt was out of this world delicious , we have not had pizza in 3 months and this pizza casserole hit the spot !!! ❤❤
Lisa MarcAurele says
December 14, 2018 at 2:16 pmYay! It always feels good to enjoy those high carb favorites in low carb versions.
Erika Barrett says
November 30, 2018 at 3:22 pmThis 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
November 30, 2018 at 7:27 pmIf 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
November 19, 2018 at 11:03 pmMade 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
November 20, 2018 at 5:31 amThe 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
November 19, 2018 at 7:03 pmTried this recipe and I have to say, it, was great. Even my kids enjoyed it. Recommend to anyone.
Carrie says
November 7, 2018 at 6:12 pmWhole family really enjoyed this! So easy to make, too.
Jack says
November 4, 2018 at 2:39 pmGreat recipe but 5 minutes prep time? On what type of clock?
Lisa says
November 5, 2018 at 7:51 amMixing 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.