Craving that cheesy, saucy goodness of pizza but skipping the carbs? Say hello to your new weeknight hero! This Cauliflower Pizza Casserole packs all the classic pepperoni pizza flavor you love into a simple, one-dish bake. No crust, no fuss, just pure comfort food that’s ready in under an hour.
Ingredients
• 2 medium cauliflowers, 1.25 kg / 2.76 lb, cut into florets
• 1 recipe marinara sauce
• 3.5 ounces / 100 g pepperoni slices
• 1 cup / 240 g / 8.5 oz full-fat cream cheese, at room temperature
• 1 jalapeño pepper, 14 g / 0.5 oz, sliced
• 1 teaspoon dried oregano
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 cups / 226 g / 8 oz shredded mozzarella cheese, divided
• 1 cup / 90 g / 3.2 oz grated Parmesan cheese, divided
• Salt and pepper to taste
• Fresh basil for garnish
Instructions
1. Preheat the oven to 400°F / 200°C.
2. Steam the cauliflower florets for 5 to 8 minutes until crisp-tender. Drain thoroughly and place in a large casserole dish or ovenproof skillet.
3. While the cauliflower steams, prepare the marinara sauce. Slice most of the pepperoni, reserving 10-15 whole slices for the topping.
4. In a large bowl, combine the marinara sauce and room-temperature cream cheese. Pour the mixture over the cooked cauliflower.
5. Add the sliced jalapeño, sliced pepperoni, oregano, red pepper flakes, and most of the mozzarella and Parmesan cheeses to the dish, reserving some of each for the topping.
6. Mix until all the cauliflower is well-coated. Season with salt and pepper to taste.
7. Top the casserole with the reserved cheeses and the whole pepperoni slices.
8. Bake for 15 to 18 minutes, or until the top is bubbly and lightly browned.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
Nutritional Information
• Nutrition Per Serving
• MAKES: 8 servings
• PREPARATION TIME: 20 minutes
• COOKING TIME: 30 minutes
• Total Carbs: 12.8 g
• Fiber: 3.9 g
• Net Carbs: 8.9 g
• Protein: 19.8 g
• Fat: 29.1 g
• Calories: 369 kcal
Pro Tips
• For a less watery casserole, pat the steamed cauliflower florets thoroughly dry with a paper towel before adding them to the dish.
• For an extra golden, bubbly top, switch the oven to broil for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning!
• Feel free to customize your ‘pizza’ toppings! Sautéed mushrooms, bell peppers, or black olives make fantastic additions.
• This dish can be assembled up to 24 hours in advance (without baking) and refrigerated. Just add 5-10 minutes to the baking time when ready to cook.
FAQ
Q: How do I prevent my cauliflower casserole from being watery
A: The key to a non-watery casserole is to ensure the steamed cauliflower is as dry as possible. After steaming and draining the florets, pat them thoroughly dry with a paper towel before adding them to the casserole dish.
Q: Can I add other pizza toppings to this recipe
A: Absolutely! Feel free to customize this casserole with your favorite pizza toppings. Sautéed mushrooms, bell peppers, onions, or black olives are all fantastic additions. Simply mix them in with the cauliflower and sauce.
Q: Can this cauliflower pizza casserole be made ahead of time
A: Yes, this dish is perfect for meal prep. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time when you’re ready to cook it.
Q: Is this cauliflower pizza casserole keto-friendly
A: Yes, with only 8.9 grams of net carbs per serving, this recipe is an excellent choice for those following a keto or low-carb diet. It delivers classic pizza flavor without the high carbs of a traditional crust.
