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.
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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!
Recipe Ingredients
- 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.
Recipe Instructions
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.
The Egg-Free Option
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!
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 some of my favorite low carb 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!
Equipment Needed
- 9×13-inch Baking Pan
- Sheet Pan (for thinner crust pizza)
- Food Processor
- Electric Mixer
- Mixing Bowls
- Serving Spatula
Reasons to Love it
Since it is made with simple ingredients, you are sure to 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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Recipe
Low Carb Pizza Casserole - Gluten Free
Video
Ingredients
- 4 oz cream cheese softened
- 4 large eggs
- ⅓ cup heavy cream
- ¼ cup Parmesan cheese grated
- ½ teaspoon minced garlic
- ½ teaspoon dried oregano
- 1 cup Asiago or Romano cheese or Parmesan or any combination
- 2 cups mozzarella cheese shredded and divided
- ½ cup low carb pizza sauce
- Pizza toppings optional
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, ¼ cup Parmesan, garlic and oregano. Blend until ingredients are well combined.
- Sprinkle the 1 cup 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
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Pam Cramer
I made this casserole last nite and it was excellent. I would definitely make this again. I am sending some of this to my daughter and grandson who need it to be gluten free.
Jennifer S
I've made every conceivable keto pizza out there (chicken crust, fathead dough, pork rind, coconut flour, almond flour, etc., etc.,), but this one is my favorite. It's simplistic and doesn't require a hundred mixing and rolling of dough steps. It spreads easily. When all cooked up, it's delish and doesn't feel eggy to me because all of the layers meld together beautifully. It reminded me in a comforting way of lunchlady pizza, although with much better texture and flavor. I multiplied the recipe by 1.5 servings and sprayed a large silicone-lined jellyroll pan and spread the "dough" over that to make a larger version so we could have lots of leftovers.
The ingredients are rich, so unlike some of the other pizzas I've made such as chicken crust, 2 or 3 small squares is more than enough. I topped mine with a thin layer of SF tomato basil spaghetti sauce, lices of provolone, a little fresh motz, and a little shredded parm, with a light layer of freshly diced tomatoes and drizzled it with a basil garlic oil that the fresh motz was packed in, and MMmmMMmmMMmm... My toddler was pretty obsessed too. I had a cold slice the next morning for breakfast as well which was great. Thanks for this keeper of a recipe.
Susan
Made this for lunch today, half recipe because I’m pretty sure this crust wouldn’t freeze well. I made the mistake of using my hand mixer, and it just didn’t get the cream cheese well, so in the future I would use my high speed blender for mixing the crust. I totally improvised the toppings - Italian sausage, white sauce, poblano pepper and mozzarella. I baked the crust in a Pyrex dish, which is not broiler safe, but I found that 10 minutes at 350ºF worked well to finish the toppings off. Definitely a keeper recipe that my husband and I both enjoyed.
Sheri
This was so delicious, and my 11 year old grandson absolutely devoured it! I made it twice in one week, it is that good, and so easy too! Thank you for all you do for the low carb community!
Michelle
Made this tonight! Delicious! I have to eat GF because I have celiac. Always a blessing when I can find GF recipes that the whole family likes! I will be adding this recipe to our rotations. Thank you very much for sharing!
Jennifer
Super yummy and so easy! Will definitely be added to the meal rotation!
Todd
For the grated Parmesan is the the powder kind?
Joyce K
This was really, really good and so quick and easy to throw together on a busy week night. I did as someone else suggested and baked the 'crust' part at 400 degrees for about 20 minutes then added the toppings and broiled until the cheese was bubbly and just starting to brown. SOOOOO GOOOD!!!!! I was hoping to having some leftovers for lunch but that didn't happen! Everyone gobbled it all up.
Jodi
I followed the recipe although eggs tend to give me that yuk feeling if too much. They were perfect. The crust was enough to make us feel like we were treating ourselves to pizza! I made it w/all the goodies on a supreme. We have enough for another dinner and will make it again soon. A favorite for me. Thank you!!!