Comments on: Low Carb Pizza Casserole - Gluten Free & Keto!

By: Rick Crampton

Rick Crampton — Tue, 02 Sep 2025 23:11:03 +0000

Easy and delicious. I will making this often. It's the best keto pizza I have had yet. It's soooo good there is no reason to look for another recipe.

By: JoyceK

JoyceK — Fri, 05 Jan 2024 22:24:21 +0000

In reply to Pam Cramer.

OK what kind of magic did you create here? This is AWESOME!!! I have had just about every conceivable GF Keto pizza out there and this hands down is THE BEST!!! Not only does it taste great but it's easy too. I love the cheese *base* that gets all nice and crispy around the edges. I made it as written but I would like to try some variations, including your suggestion of some shredded squash in the base. My Hubby declared it THE. BEST. PIZZA. EVER. Will definitely be making this one frequently.

By: Tina Mehochko

Tina Mehochko — Fri, 08 Dec 2023 02:27:31 +0000

Made this tonight. It was sooooo good! As close as you can get to the high carb flour crust pizzas as it gets! I’ve tried other low carb pizza recipes and they’ve all been runny/juicy. Not this one! Definitely will be making again. I put fresh sausage, pepperoni and mushroom on ours. Used Rao’s Margherita pizza sauce. Would have liked to add onions and peppers but my husband isn’t a fan.

By: Pam Cramer

Pam Cramer — Sat, 16 Sep 2023 00:27:53 +0000

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.

By: Michelle

Michelle — Wed, 13 Sep 2023 00:43:06 +0000

In reply to Sheri.

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!

By: Jennifer S

Jennifer S — Fri, 07 Jul 2023 16:13:46 +0000

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.

By: Susan

Susan — Thu, 22 Jun 2023 22:10:19 +0000

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.

By: Megan

Megan — Mon, 12 Jun 2023 16:16:41 +0000

How many servings? By the way, very very good!

By: Susan

Susan — Tue, 06 Jun 2023 23:03:14 +0000

Since there are only two of us, I’m wondering if the leftovers of this casserole could be frozen (I’m thinking probably not, due to how eggy the crust is.) Thanks! Reading the variations gave me the idea of doing a Mexican version with green enchilada sauce, chorizo, roasted poblano peppers and Mexican blend cheese, with Cotija cheese sprinkled over the top…

By: Sheri

Sheri — Sun, 14 May 2023 23:36:25 +0000

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!

By: Jennifer

Jennifer — Mon, 20 Mar 2023 23:02:36 +0000

Super yummy and so easy! Will definitely be added to the meal rotation!

By: Todd

Todd — Wed, 25 Jan 2023 09:27:20 +0000

For the grated Parmesan is the the powder kind?