Keto Pepperoni Pizza Casserole: Low-Carb, Big Flavor

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Ever craved pizza but cringed at the carb count? 😅

This Keto Pepperoni Pizza Casserole is here to save your cheat day without the guilt.

Get ready for a cheesy, meaty, low-carb masterpiece that’ll make you forget regular pizza. 🍕

Why This Recipe Stands Out

Let’s be real: most keto recipes either taste like cardboard or require a PhD in cooking. Not this one. This casserole is ridiculously easy to make and packs all the flavors of your favorite pizza into one dish. It’s perfect for meal prep, family dinners, or when you’re just too lazy to cook something complicated.

What makes it special? The layers of gooey mozzarella, crispy pepperoni, and a savory tomato sauce that’s keto-friendly. Plus, it’s customizable—swap out toppings or add your favorites. It’s like a pizza party in a casserole dish, minus the carbs.

Key Ingredients Explained

• 1 lb ground Italian sausage – Adds a rich, savory base. You can use mild or spicy, depending on your mood.
• 1 cup sugar-free marinara sauce – Look for brands with no added sugars to keep it keto-friendly.
• 2 cups shredded mozzarella cheese – The star of the show. It melts beautifully and gives that classic pizza vibe.
• 1 cup pepperoni slices – Go for the mini ones or chop up regular slices for even distribution.
• 1/2 cup grated Parmesan cheese – Adds a salty, nutty flavor that complements the mozzarella.
• 1 tsp Italian seasoning – Because pizza isn’t pizza without that herbaceous kick.
• 1/2 tsp garlic powder – For a little extra flavor depth.
• 1/2 tsp red pepper flakes (optional) – If you like a bit of heat, this is your friend.

Cooking Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything bakes evenly and gets that golden, bubbly top.
2. Brown the sausage. In a skillet over medium heat, cook the ground Italian sausage until it’s no longer pink. Drain any excess grease.
3. Layer the casserole. In a baking dish, spread the cooked sausage evenly. Pour the marinara sauce over the sausage, then sprinkle half the mozzarella and Parmesan on top. Add the pepperoni slices, then finish with the remaining cheese.
4. Bake for 20-25 minutes. You’ll know it’s done when the cheese is melted and slightly golden. If you like it extra crispy, broil for 1-2 minutes at the end (but watch it like a hawk!).
5. Let it cool for 5 minutes. This helps the casserole set and makes it easier to serve.

Here’s a game-changer: use a cast-iron skillet if you have one. It gives the edges a delicious crispiness that’s hard to beat.

Common Cooking Mistakes

• Using regular marinara sauce – Many store-bought sauces are loaded with sugar. Always check the label or make your own.
• Overloading with toppings – While it’s tempting to add everything but the kitchen sink, too many toppings can make the casserole watery.
• Skipping the cooling step – Cutting into the casserole too soon can make it fall apart. Patience is key!
• Not draining the sausage grease – This can make the dish overly greasy. A quick drain makes a big difference.

Chef’s Secret Tips

Want to take this casserole to the next level? Here are some pro tips:

• Add a layer of cream cheese – Spread a thin layer between the sausage and marinara for extra creaminess.
• Use turkey pepperoni – It’s leaner but still delivers that classic pepperoni flavor.
• Experiment with toppings – Mushrooms, olives, or even jalapeños can add a fun twist.
• Double the recipe – This casserole freezes beautifully, so make extra for those lazy nights.

Quick Recipe FAQ

• Can I use ground beef instead of sausage? Absolutely! Just add a pinch of fennel seeds and Italian seasoning to mimic the sausage flavor.
• How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
• Is this recipe gluten-free? Yes, as long as your marinara sauce and toppings are gluten-free, you’re good to go.
• Can I make this ahead of time? Definitely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
• What’s the best way to reheat it? Pop it in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions.
• Can I add veggies? Of course! Spinach, bell peppers, or zucchini work great—just sauté them first to remove excess moisture.

Let’s Start Cooking

Ready to dive into this cheesy, low-carb masterpiece? Gather your ingredients, preheat that oven, and let’s get cooking. Whether you’re keto-curious or a seasoned low-carb pro, this casserole is about to become your new favorite. 🎉

Don’t forget to snap a pic and tag us—because food this good deserves to be shared. Happy cooking!