Cauliflower pizza casserole packs everything you love about a pepperoni pizza into a bubbling, cheesy bake — tender cauliflower florets smothered in marinara swirled with cream cheese, layered with pepperoni, jalapeño, and mountains of mozzarella. It goes from oven to table in about 50 minutes and feeds a crowd. All the pizza-parlor flavor, none of the carb-heavy crust.
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 (3.5 oz) 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 (0.45 oz)
• Fiber: 3.9 g
• Net Carbs: 8.9 g (0.31 oz)
• 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 (0.31 oz) 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.
Pro Tips
- Pat the steamed cauliflower florets thoroughly dry with a paper towel before adding them to the dish — this is the key to a less watery casserole.
- For an extra golden, bubbly top, switch the oven to broil for the last 1 to 2 minutes of cooking and keep a close eye on it to prevent burning.
- Reserve 10 to 15 whole pepperoni slices and a handful of each cheese for the topping — they're what gives the casserole its proper pizza-shop look.
- Assemble the whole dish up to 24 hours in advance without baking, refrigerate it, then add 5 to 10 minutes to the baking time when you're ready to cook.
- Customize your pizza toppings — sautéed mushrooms, bell peppers, or black olives all make fantastic additions to the casserole.
Frequently Asked Questions
Can I make this pizza casserole ahead of time?
Yes — assemble it up to 24 hours in advance (without baking), refrigerate, and add 5 to 10 minutes to the bake time straight from the fridge.
Is cauliflower pizza casserole keto-friendly?
Each serving has 12.8 g total carbs and 3.9 g fiber, leaving 8.9 g net carbs, with 19.8 g protein and 29 g fat. The cauliflower replaces the flour crust entirely.
How do I store and reheat leftovers?
Refrigerate the cooled casserole and reheat portions in a hot oven so the cheese bubbles again. A quick broil on top restores the golden finish.
What toppings can I add?
Sautéed mushrooms, bell peppers, or black olives are the suggested additions — just keep them low-carb and pre-cook anything with a lot of water.
Recipe card below.
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Cauliflower Pizza Casserole
Ingredients
Method
- Preheat the oven to 400°F / 200°C.
- Steam the cauliflower florets for 5 to 8 minutes until crisp-tender.
- Drain thoroughly and place in a large casserole dish or ovenproof skillet.
- While the cauliflower steams, prepare the marinara sauce.
- Slice most of the pepperoni, reserving 10-15 whole slices for the topping.
- In a large bowl, combine the marinara sauce and room-temperature cream cheese.
- Pour the mixture over the cooked cauliflower.
- 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.
- Mix until all the cauliflower is well-coated.
- Season with salt and pepper to taste.
- Top the casserole with the reserved cheeses and the whole pepperoni slices.
- Bake for 15 to 18 minutes, or until the top is bubbly and lightly browned.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh basil before serving.
