When it comes to pizza, we all have our preferences. Some like it with lots of veggies and no meat, others go crazy about pepperoni. But what everyone agrees on is that pizza should be rich in flavors of sauce, sausage, olives, mozzarella, and lots of tasty Italian herbs. This recipe is just that, but without the heavy crust! Imagine every single bite being cheesy, saucy, and filled with all your favorite toppings!

When my cravings hit me, and there is absolutely no way to fight them without having an actual pizza, this casserole becomes a perfect alternative. My first attempt was quite disastrous since I accidentally overcooked the cauliflower and got this, so I mashed the cauliflower pizza bake. Still delicious, ours, but now I know that you need to stop cooking once it is fork-tender to preserve that unique texture of the casserole.

I will teach you how to make this delicious, easy, low-carb pizza casserole recipe, rich in flavor, and hearty casserole at home!

Ingredients List

For the Homemade Pizza Sauce

• 2 cups of tomato sauce (480 g)
• 2 tbsp of tomato paste (32 g)
• 1/4 cup of water (60 ml)
• 1 tsp of garlic powder (3 g)
• 1 tsp of onion powder (3 g)
• 1 tbsp of Italian seasoning (6 g)
• 1/2 tsp of chili flakes (1 g)
• 1 tsp of sweetener of choice (4 g)
• 1 tsp of salt (6 g)
• 1/2 tsp of crushed black pepper (1 g)

Italian seasoning – Do not be shy about herbs, since it gives the sauce all that typical pizzazz flavor and amazing aroma.

For the Casserole

• 1 large head of cauliflower, cut into florets (about 900 g)
• 1 lb of Italian sausage (450 g)
• 8 oz mushrooms, sliced (225 g)
• 1 bell pepper, diced (150 g)
• 1/2 cup of black olives, sliced (75 g)
• 1/3 cup of sun-dried tomatoes in oil (60 g)
• 1 cup of pepperoni slices (150 g), plus some for topping
• 2 cups of shredded mozzarella cheese (225 g)

Sun-dried tomatoes – This adds little bursts of sweet and condensed tomato flavor that makes the casserole super rich.

Uncured pepperoni – I use uncured pepperoni mostly due to the cleaner flavor and less fat content,ntent but turkey pepperoni is also awesome.

Cooking the Homemade Pizza Sauce

Pour the tomato sauce, tomato paste, water, garlic powder, onion powder, Italian seasoning, chili flakes, sweetener, salt, and black pepper into a saucepan. Mix all the ingredients thoroughly.

Once the sauce is boiling, the tomato paste melts and creates this delicious sauce that becomes thicker and richer by the second. After 10 minutes, the aroma becomes deeply savory with herbs, and it feels like you are inside a pizzeria. The coating of the back of the spoon must be thick and smooth.

The first time I tried making the pizza sauce, I did not add Italian seasoning due to fear of making the sauce too spicy. Huge mistake, as it tasted quite bland. You should definitely pour yourself some herbs.

Pro tip: If you find the sauce too acidic, add another pinch of sweetener. This will balance the tomatoes perfectly but will not make the sauce too sweet.

Brown the Italian Sausage

Pour the Italian sausage into a large skillet and cook on medium heat until it is browned and fully cooked. Crush the pieces of sausage as it cooks.

As soon as you put the sausage in the skillet, you hear a very pleasant frying sound, and the smell is incredible. The sausage pieces are browned around the edge,s while inside, they remain juicy and flavorful.

You can substitute the Italian sausage with ground beef or ground turkey if you want to make this casserole leaner. I have tried a mix of sausage and beef in equal proportions, and it was delicious.

Do not remove anything from the skillet once the sausage is ready. Those juices are very flavorful and perfect for sautéing the mushrooms.

Pro tip: Do not stir the sausage at first to create the crispy browning pieces. Trust me, they will turn out absolutely amazing!

Sauté the Mushrooms

Pour the mushrooms directly into the skillet with the sausage juices.

It looks like mushrooms release a lot of liquid at first since they tend to shrink and become dry. Cook them until the liquid evaporates and the mushrooms get nicely browned.

The smell of those sautéed mushrooms and browned sausage pieces is one of the most pleasant parts of this recipe.

Initially, I would rush with sautéing mushrooms and remove them too soon. They turned out rubbery in my casserole, which affected the final texture badly. By letting them brown completely, you add a lot of extra flavor and prevent extra moisture in your casserole.

Prepping the Cauliflower

Slice the cauliflower by cutting it into smaller florets.

Boil the florets for 8-10 minutes until fork-tender.

The florets must remain fork-tender and retain their shape. When the cauliflower becomes too soft, it falls apart, which ruins the texture of the final product.

My trick is to always leave the cauliflower florets in the colander after draining to prevent steaming and excessive moisture in the casserole.

Pro tip: Make sure that the florets do not touch each other during boiling. The cauliflower cooks faster this way.

Assembly of the Low-Carb Pizza Casserole

Preheat the oven to 425°F (220°C).

Pour all of the ingredients, including cooked cauliflower florets, Italian sausage, mushrooms, bell pepper, olives, sun-dried tomatoes, pepperoni slices, and shredded mozzarella into a large bowl.

At this point, you can see the rich and luxurious aroma of the homemade pizza sauce coating all those ingredients.

Pour the casserole into the baking dish or a cast-iron skillet of your choice. I usually use round casserole dishes as it creates an illusion of a real pizza, but feel free to use any other dishes you like.

Top the casserole with more mozzarella cheese and extra pepperoni slices.

Baking the Casserole to Perfection

Bake the pizza casserole for 10-15 minutes until it gets bubbly,y, and the cheese starts melting.

As the casserole reaches the end of its cooking time, you notice that pepperoni pieces start curling up slightly, and mozzarella starts developing those iconic brown spots that are loved so much by everyone.

The aroma in your kitchen starts smelling very rich with melted cheese, garlicky sauce, and savory sausage.

By the way, I often add extra chili flakes before serving, as it creates this spicy flavor that goes perfectly with melted mozzarella cheese.

Pro tip: If you want to increase the level of browning on top, turn your oven to broil. Keep in mind that melted mozzarella cheese burns very fast.

Mistakes and How to Prevent Them

Overcooked Cauliflower

Mistake: Boiling cauliflower for too long.
Reason: Softness is always better.
How to avoid: Take the cauliflower florets off once they reach the stage of being fork-tender.

Using Excessively Watery Vegetables

Mistake: Adding too many vegetables with high water content.
Reason: Both mushrooms and cauliflower naturally release water during cooking.
How to avoid: Sauté the mushrooms until browned and dry, and allow the cauliflower to drain completely before mixing.

Unseasoned Pizza Sauce

Mistake: Adding too little seasoning.
Reason: The sauce can taste bland and not flavorful.
How to avoid: Use lots of Italian seasoning and taste the sauce before using it.

Adding All Pepperoni Inside

Mistake: Putting all the pepperoni into the mix.
Reason: To save some time and money.
How to avoid: Use extra slices to add crispy texture and a nice look to the casserole.

Overbaking the Casserole

Mistake: Baking for too long.
Reason: Making the cheese extra brown.
How to avoid: Remember that the casserole already contains cooked products. All you need is time to heat everything through.

How to Make Changes

Meat Lovers’ Pizza Casserole

Add bacon, ground beef, or even ham next to the sausage and pepperoni. It makes the casserole even heartier and more satiating.

Extra Veggies

Sometimes, I add additional spinach, zucchini, or caramelized onions in order to clear out my fridge. Just be careful about moisture.

More Spice

If you are craving some extra spice, you may add jalapeños, spicy sausage, or extra chili flakes. A dash of hot honey on top works miracles.

Storing and Serving Tips

Keep leftovers in an airtight container in the fridge for up to 4 days. They will taste better after one day of storage since flavors merge with each other.

To store in the freezer, let the casserole cool, pack it tightly, and store for up to 2 months. I prefer packing individual portions for a quick and easy lunch.

To reheat it, place the casserole in the preheated oven (350°F or 175°C) until heated through. Alternatively, you may microwave it, but do not forget to use individual portions.

I personally serve it hot with some extra chili flakes and a simple green salad. The best part is how good it is even after being stored in the fridge.