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 – 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 shredded and divided
- 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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Tawna says
Made this for dinner tonight. It did not disappoint. Cooked the crust 40 minutes could have done 35.
Will absolutely be making this again switching up toppings.
Thanks for the recipe.
Lisa says
You’re welcome Tawna. Glad you enjoyed the recipe.
Janice says
I have made this twice as pizza but decided to try it as bread for a tomato sandwich….awesome!!!
Lisa says
Wow! I have to give it a try.
Lauren says
Do you think this would be an ok recipe to freeze and bake later? My celiac sister has a new baby and I’m trying to make her some amazing and easy meals she can just put in the oven from the freezer.
Lisa says
You’d have to at least bake the “crust” part then freeze with sauce and toppings. Your sister would just need to reheat in the oven and brown up the top.
C says
I have a question. I want to make this for a party I’m throwing tomorrow. But the video shows using slices of mozzarella yet I haven’t heard any mention of that.. So do I use slices of mozzarella on top of the crust or shredded on top of the crust? Better yet,,Are there any slices of mozzarella in this or all shredded mozzarella? Thank you in advance for clearing this up!
Lisa says
You can use any mozzarella… sliced or shredded.
Ashley says
I use shredded mozzarella and it’s fantastic
Ashley says
So delicious! I was craving pizza and this really hit the spot!
Bethany says
Truly perfect! Thanks so much for the recipe! I have been on keto for 4 weeks and really needed a good slice! My husband and very very very picky daughter both LOVED it!
Lisa says
Yay! Happy to hear it was a winner with the whole family!
Ardys Zoellner says
I’m not particularly on a Keto diet but not being able to eat any grains has kind of pushed me in that direction. This recipe is a godsend. I haven’t eaten pizza this good for years. I can’t wait to make it for my husband as he often wants pizza but tries to wait until he is away for work to eat it so it isn’t in front of me. Sometimes I have something like this or eggplant parmesan that I make for myself so that he can have his take out pizza! Thank you so much for this. I made my own sauce (because of the intolerances) and I also sauteed fresh fennel until it was very soft and added that in a layer just before the sauce. Delish! Thank you, thank you.
Lisa says
I’m so glad you found an easy pizza recipe to enjoy any time!
Erika says
I looked everywhere at my grocery store for heavy cream and only have heavy whipped cream. Will this still work?
Lisa says
Yes. Heavy and whipped cream are very close, only the fat content differs a bit.
Alyssa Martin says
I rarely leave comments on recipes but this is such a hit with my family! We love it.
Lisa says
I’m so happy the recipe worked out for you and your family!
Laurel says
Has anyone added nutritional yeast season ? Thoughts on using it? This recipe looks amazing! I’ve only been keto 5 weeks and pizza is a favorite of mine. Can’t wait to try it.
Lisa says
I haven’t, but I know others like the taste it gives.
Jessica says
I really want to try this recipe but I do not own a food processor what would you recommend I use instead? thanks
Lisa says
If you watch the full video, it’s stated that an electric mixer can be used instead of a food processor.
Craig says
Wow! Just wow! Make this! You will not be disappointed. Great job Lisa!
I made two batches first go around with 2 different 9×13 dishes. I made the base all together then split the amount in half for each dish.
Reading what some comments put about how the base could be eggy, I made sure the base was nice and brown (not burnt) before taking it out of the oven.
For the pizza sauce I didn’t have the opportunity to make my own so I did research and found this one on Amazon… https://www.amazon.com/gp/product/B0763ZVVVD
Yo Mama’s Marinara. 6 net carbs for the whole pizza or 0.75g net carb per slice if cut in 8 pieces.
On the kids pizza I just added pepperoni and bacon crumbles.
On the adults pizza I added pepperoni, italian sausage, sauteed red peppers, bacon crumbles.
I also added a bit more mozzarella to the top of each again after putting the toppings on to melt a bit.
A word of caution for the broiler. I haven’t use mine much but be sure to keep an eye on it. I walked a way for a bit and when I came back the tops of the toppings were charred just a bit. I got there just in time. It only takes a couple minutes at that setting to finish it off.
Lisa says
Yes! You do need to keep an eye on the broiler as it can burn quickly. I’m so glad you all enjoyed the pizza!
Shannon Collins says
Oh my gosh, thank you so much for this recipe!! I am 3 weeks in to keto, doing well, except for my craving for pizza. Made this today and it is absolutely delicious! Problem solved…now I’m going through all of your recipes for some new ideas <3
Lisa says
I’m so glad it helped you stay on track. Wishing you much success with keto!
bishopcruz says
If you grind up a few tablespoons of Chia seeds and add them to the crust, you get a bunch of fiber, and a few net carbs. But the crust is much more bread like. I far prefer it that way now. It also makes the bottom a little less greasy.
Lisa says
Thanks for the tip! I’ll give it a try.
Dawn says
This was so good and a hit for my whole family I will make again soon!!!
Julie says
Are the macros without the toppings?
Lisa says
It includes the cheese topping, but no add-ons.
Amanda says
Are the 2 cups of mozzarella to be divided? I didn’t see that and I put two cups of mozzarella into the crust and didn’t even think about the mozzarella on the top. Plus, would it be ok to use the shredded mozzarella .
Lisa says
Yes. 1 cup for the crust and 1 cup for topping as stated in the instructions. I noted in the ingredient list that it should be divided. Sorry about not stating it up front.
canyouread says
it said divide the mozzarella and put 1 cup in greased pan and the other on top
Sammy says
This was absolutely delicious! I do have a question though. My crust was kind of soft and floppy, is that how it’s supposed to be or should it be hard?
Lisa says
It’s a soft crust.
Alexa says
It shouldn’t be soft and floppy it should be firm-ish.
Megan says
This turned out amazing. Just started a Keto diet and I LOVE pizza. You can hardly tell the difference!
Karyn says
Thank you for this recipe! My family and I are new to Keto, this seriously takes care of a pizza craving. My husband couldn’t believe the ‘crust’! Simply delicious! I let it get golden brown as you said to do, and it was perfect, not egg’y at all, as was posted in some comments.
Michele Lewis says
This was soooooo good! My husband really liked it. It was so easy to make. I used Italian sausage and turkey pepperoni for my toppings. This will be a go-to for me for sure.
Cindi says
I’ve been on Keto for 8 weeks and I crave pizza daily. I now can satisfy my craving. This is the BEST food I have eaten in 8 weeks. I added more meat and other no carb pizza toppings which made it look like a deep dish! Absolutely awesome. My husband who hates my diet took it for lunch to work a couple of days. Thank you!!!!
Lisa says
Love that your husband enjoyed it too!
Kyle says
OMG I have made this twice in a week. I even had this while my son was eating a cheese pizza I ordered him. Flour crust is merely a cheese delivery system so a crust made of cheese is just the best of the bestest!!!!
Lisa says
I agree! My family loves this pizza and they are not low carb.
Suzette says
I’ve been keto for about 4 months now and have come across a couple of keto pizza recipes that were “okay” but this one is the best by far. This is even after messing up by accidentally adding 2 cups of mozzarella to the “crust” instead of one cup. My non-keto hubby and daughter, who support me by eating what I make, think so as well! I topped it with sauce, sauteed onion and bell pepper with mushrooms, pepperoni, and fresh mozzarella. I am already looking forward to lunch tomorrow. Thinking about doubling the recipe next time so that I can have even more leftovers as I foresee my hubby helping himself to “MY” pizza….LOL! Thank you so much for this recipe!!!
Tami says
My husband is diagnosed diabetic with Celiac, and has Gastroparesis, so I was excited to find this recipe because he loves pizza. However, we have to watch the fat intake due to the Gastroparesis. The recipe calls for the mozzarella to be full fat. I’m assuming there is a good reason. What would it be like if I used a non-fat or low fat mozzarella? Thanks!
Lisa says
The 2% actually works better than full fat so the lower fat or non-fat should be okay.
Torie says
This is an absolutely fantastic recipe. I have made this several times at home for my family. I’ve had fantastic results on the ketogenic diet! 40 lbs down in 3 month. Many people are having great success and with this information, I hope you do too!
Mick says
Pizza was really good and I used the turkey pepperoni.
April says
Omg this was fabulous!!!!!! I will make again and again! I’m totally satisfied with the taste! Wow
Chad M. says
Ummm…. Yes. Just yes. Absolutely yes! Where has this recipe been for my last few rounds of Keto???? I am making it for the second time right now. I ate almost the whole first one by myself. I didn’t do pepperonis because I didn’t have any, so that cut back my calories a bit. This is my new ‘guilty-pleasure’ food :). The recipe is printed out and sitting on top of my scant stack of recipes. LOVE IT! THANK YOU!!!! <3 😀 ^_^
Lisa says
It’s one my family’s favorites too!
Carol Ryan says
Would I be able to prepare and bake the base of the pizza the day before?
Lisa says
I don’t see why not.
C says
Did you try this method? Wondering sane thing and what the results were?
C says
I want to do the same. Did you try this method and how did it turn out for you? Thanks!
Connie says
AWESOME! Made tonight for my diabetic husband and me! We both loved it. So easy to make. Followed directions pretty much to the letter except for the Asiago cheese. Didn’t have that. Just used more shredded parm! Also added green peppers and pepperoni and cut in smaller slices. Can’t wait for breakfast tomorrow to try cold!!!
Julie says
I made this pizza tonight for my family. They all loved it. Thank you for a great recipe!! Followed your instructions
Willow says
This is the second year that we are using this recipe for Fridays during Lent. It is the best tasting keto pizza recipe that I have tried.
Lisa says
It is a great recipe for Lenten Fridays!
cherie says
Delicious! This recipe did not disappoint!
Joyce says
This was superb! Absolutely cured my pizza craving. My non-keto eating husband even gave it high praise. I will definitely make this again.
Maigan says
This was not good. I love pizza and this was not pizza. It ended up being pizza toppings on a weird soggy scrambled egg-like thing. The top of the ‘crust’ was browned, I followed the recipe and it just wasn’t good.
Lisa says
It’s a pizza casserole, not a pizza.
Pam says
OMG, I had to print it because this will be a new go-to recipe. The hubby loves it and so do I. The only thing I’m going to do different is make two so he doesn’t eat it all!!!
Lisa says
My kids actually eat it on me so I now make a thinner crust using a larger rimmed baking sheet.
Ramona says
Oh my gosh, this was absolutely delicious! We will be making this again and again! We’re new to Keto and this helped us with our pepperoni pizza cravings!
Valerie says
I just made this for lunch, and it really is good! I did the sheet pan version, which only took about 20 minutes to cook the crust. I forgot to add the mozzarella to the crust (so just the egg mix and parm), but it still turned out ok. Just a little bit eggy, but if I made it correctly, that would likely be corrected. As a personal preference, I might also add more sauce next time, since I like it thick, but the amount called for was enough to cover the crust.
Lisa says
You will need to double the amount if baking in a bigger sheet pan.
Sue Morris says
Thanks for this recipe. It was a big hit with my family too. I used the powdery cheese in the plastic dispenser and wondered if it would be ok or if I should use the grated. It worked fine. I used already grated mozzarella cheese. The only thing I changed was to add thin sliced and chopped (about 1/2 inch) bell pepper and onion. It was great!
Lisa says
I’ve used both the powder Parmesan and the grated. Both work out for me.
Vicki says
I have made this 2 times and absolutely love it. So yummy. I store leftover slices and eat it for breakfast. Just as good as the real thing!
Olivia says
Let me just say…WOW! I made this tonight and it was fabulous!!!! I cooked my “crust” for a couple extra minutes just to make sure it got done(all ovens vary). Topped with green pepper, diced ham, and pepperoni. Broiled for 3 minutes. My boyfriend raved over it! Thank you so much for sharing this!!!
Lauren says
I just tried this – followed the instructions and everything. Maybe I should have baked it longer or something. Mine did not firm up and I don’t know if there was too much cheese or what but when I ate it – it did not taste good at all. It almost made me sick and I’m not lactose intolerant.
Lisa says
You need to check the crust before adding the sauce and toppings. It should be brown and fully cooked. Maybe your oven is off or your cheese wasn’t right?
Billie Jo Pawlak says
This is my “go to” recipe every week. I make one on Sunday and slice it up for the week’s lunches. I love it!! I can’t wait to play with the toppings, but so far have only used pepperoni as it is easy. This has made my transition to a Ketogenic lifestyle so much easier!!
Valerie says
I made this in sheet pan comes out perfect! Only thing I can’t figure out is why is it salty?!?!?
Lisa says
It’s the cheese. If you reduce some of the cheese it will reduce the sodium.
Erich says
Or switch to a quality block cheese that does not have any anti caking ingredients in it, those tend to be saltier as well.
Lisa says
True. Those can be hard to find in regular markets, though.
Heather F. says
I’m obsessed with this pizza! I started Keto three weeks ago, and pizza was the food I was the most sad about giving up. Thank goodness I found this recipe. I make it in a large cookie sheet and it tastes like legit thin crust pizzeria pizza! My husband says he tastes the egg, but I don’t at all. Love it, love it, love it!
sheila says
New to low carb-was excited to share pizza night with the family ( we’re used to Dominos)so first bites were exciting and tasting like pizza. I had to keep getting over the idea of “egg” though it didn’t taste like egg. By the end of the only piece, I have to say it was beginning to roll around in my mouth picking up different flavors and not going down as easily. I didn’t use fresh grated parmesan and think that might make a difference. I haven’t tried fathead yet, so will give that a whirl.
Pam says
Our family is switching to a Keto diet. We just had this tonight. Everyone loved it.!!! So easy and very tasty. I think putting some ham and cheese on this crust would make a very good breakfast pizza as well. Thank you for this receipe.
Derek says
Hi, I just noticed the video says to bake for the final step, but the written recipe says broil. What is correct? Thanks, and I am really enjoying this site so far!
Lisa says
I broil to brown the cheese.
Chris says
First off thanks for great recipe.Have a question. How did you get calorie count of 229?I have MasterCook and Living Cookbook and both are showing the calories around 280. I’ve even included the homemade pizza sauce. Was wondering what I’m missing…Thxs
Lisa says
I updated the nutrition using the latest calculator I have. The calorie count did move up.
Stephanie says
I made this tonight and was surprised at how good it was! I used a 9 by 13 cake pan and the crust did not get firm enough To pick up but it was still delicious. Next time I will try a larger pan to see if it will crisp up with a thinner crust. I made a double batch of the crust batter so I may be trying it very soon!
Willie Jo Manor says
I’ve always used parchment paper when making dough before. Is that needed or not?
Lisa says
You shouldn’t need it if you grease the pan.
Eric says
Trying this now and of course, as I anticipated, dough comes out of oven looking nothing like video, more eggy like a omelette/casserole than pizza, yuck!
Lisa says
Did you cook it until browned? It is an egg based crust so it should look similar to an omelette.
Jess says
That’s because it’s a casserole…
Monica says
Very easy and satisfying! Loved this and will definitely make it again many times.
Kathy says
My granddaughter is 8 and was diagnosed with celiac disease when she was 3. Pizza is a hard thing to find tasty and gluten free. I am very excited to make this for her. Do leftovers heat up well and how would you suggest doing it?
Lisa says
Yes! We reheat the leftovers in the microwave or toaster oven. Tastes as good as fresh!
Diana Abata says
I can not wait to try this recipe. Sounds yummy. My only question is I do not have a broiler should i just put back in oven to melt the cheese or will that make it to done
Lisa says
The broiler is the best way to brown the cheese. You could just put it back in the melt or brown as best you can in the oven.
Dawn says
I don’t have a broiler either but I just put it in the top as close as I could get and the cheese melted just fine 🙂
Katharine says
Just tried this tonight…only modification I made was a 1/4 cup more Parmesan in the crust. We made it in a sheet pan and made a Margherita pizza with fresh mozzarella, five cheese blend fresh basil and sliced tomatoes. Oh. My. Goodness. My husband who so far has only tolerated the Keto recipes I’ve made so far absolutely loved this and so did I. Couldn’t taste a difference and maybe the thin crust made a difference because there was no “eggy” texture to our crust. So happy I found this because pizza was the biggest culprit to me having to be on Keto, and with this replacement, I’m in heaven!
Lisa says
Yay!
Debi says
This recipe is a keeper! I have been so disappointed by many of the different recipes I find for low carb & diabetics. This was a total success. Will pass it on. THANK YOU THANK YOU –
Lisa says
You’re welcome Debi!
Heather says
This is so good!! I’m so surprised and can’t wait for our next pizza!
Melissa says
The parmesan that goes in blender is that shredded or shaker kind. I think I’m confused on the cheeses.
Lisa says
You can use either, but I prefer shredded.
Shelly says
I made this to bring to a pizza party. It was delicious! My son’s fiancee who is GF, but not keto, said it was the most delicious thing ever! She is a pizza fiend! I topped with Italian beef, green peppers, onions and mushrooms on one half. Even the non-keto people (who had their own, glutenous pizzas) thought it was yummy. I can’t wait to make it again! Thanks!
Lisa says
I’ve served this at parties and it’s always a hit even for those not on low carb. Love the sound of those toppings!
Rhonda says
I made this tonight and I have to say FIVE STARS! I just started the keto diet and its hard to find taste bread type of foods.
This recipe is the first one I tried that was actually very good. Flavorful and taste just like a pizza.
The changes I made were, italian seasoning for the oregano and I added 1/2 tsp of Red Pepper Flakes.
I had to bake the crust 40 minutes before it was golden in color. I also added extra sprinkling of Parmesan cheese across the pizza sauce
Lisa says
Thanks for sharing how it worked out for you!
Amandie says
This was awesome! Really love how easy it is. Making it again for lunch at work this week. Thanks soooo much!
I also love the other ideas on using this for lasagna, I will have to try that as well.
Lisa says
Glad you loved this one as much as we do!
Deborah says
Great store bought marinara sauce is Rao’s. Its pricy but fabulous and only has 3 net carbs per half cup (no sugar in it).
Can’t wait to try this pizza. I always need a quick go-to for a busy night and this looks like a winner.
Lisa says
It is a good choice. I’ve purchased it at BJ’s
Sk says
I missed where we are supposed to add the heavy cream, I am assuming it’s in the egg mixture?
Lisa says
It’s in step #2 of the instructions.
Erin says
This was fantastic! My husband was raving about how delicious this was and my kids begged for more. I’m the only one eating low carb and I was hoping to have lots to take as leftovers for my work lunches. Not so much – the whole family gobbled it up!
Lisa says
That’s why I make the casserole in a larger jelly-roll pan now. It makes a thinner crust and more slices.
Shaina says
My husband is currently on a keto diet (low carb) and I’m gluten free. Last night I got to make a meal for both of us and my kids and it was a hit! This is a recipe that will be sticking around in our house!
Lisa says
Awesome! You know it’s definitely a hit when the kids eat it up.
Jessica says
I am ecstatic to try this recipe this weekend! We usually have fathead and I’ve been loving it, but it doesn’t quite last as long for two of us – when it’s just me, I eat it for lunch the next two days, but when my husband eats it too, it’s gone in a flash. So I think this recipe might do the trick. Fill him up and still leave me with leftovers the next day.
Lisa says
If you want to extend this recipe even more, I recommend making it in a larger jelly-roll baking pan. It will be a thinner crust and be almost twice the size of one done in a 9×13 pan.
Jennie says
I made this for dinner Friday night and used a round pizza pan for it. I was skeptical of it coming out like pizza, mainly because of the lack o f an actual crust and I was very happy with the results. The “crust” really did provide the perfect platform and delivery system for the toppings that we put on it and even with the toppings we used — feta, mozzarella, spinach, pepperoni, mushrooms and roasted peppers — the calories for one piece were still low as was the carb content.
I think this is going to be my go-to recipe for when we’re craving pizza.
Lisa says
Yay! Happy you enjoyed it!
Marlene says
I have made this several times and it is wonderful! My husband is a diabetic and loves pizza. He absolutely loves this recipe. Thank you!
Lisa says
You’re welcome! Thanks for writing in to let use know how much you and your husband enjoy the recipe.
Inez says
Four enthusiastic forks up at our house. I forgot the heavy cream and this still rocked!
Lisa says
Good to know it’s still great without the cream!
amanda says
has anyone tried this with coconut/almond milk to replace the heavy cream? would it still work??
Lisa says
I haven’t, but I’m thinking it should work.
Stacey says
I have. It works great
Calli G says
Do you think I could half the recipe for it to be made in an 8×8 pan? It’s just me eating Keto and I won’t be able to eat the whole 9×13 recipe!
Lisa says
You can do that or freeze half for later.
Karen says
Can you freeze it once you have cooked it?
Lisa says
You can!
Russ says
Hi,
Thanks for this awesome recipe. I made this last night and liked it a lot. However, mine is too eggy. Did I do something wrong? or is there anything I can do to make this less eggy?
Thanks a lot.
Lisa says
You can make a thinner crust by halfing the crust ingredients. Or, you can try using all egg whites.
Denzel Sweetie says
Wacky question/comment.
I have been looking at this recipe and thinking that it could work in a slow-cooker.
Thoughts?
Lisa says
If you have a crock that can go in the oven for browning the top, I’d say yes. The crust can definitely be cooked in a slow cooker, but it’s difficult to brown the top unless you put it in the oven. Also, I doubt the bottom of the crust would cook as well in the slow cooker.
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!
Lisa says
Renee — Any chance you could share the recipe you used? The site you reference charges a membership fee.
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).
C says
Walmart’s brand Great Value is the only pizza sauce I can find store bought that has zero sugar is only 3 net g of carbs. It’s also like $1.12 I believe! Win win!!
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!
C says
Walmart’s brand Great Value is the only store bought pizza sauce I can find with zero sugar and 3 g net carbs. I believe it only costs $1.12 too! Win win!
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!