Keto Crock-Pot Pizza Casserole gives you everything you love about pizza night without the crust carbs. A seasoned ground beef and mozzarella base gets pressed into the slow cooker, topped with sugar-free pizza sauce, sharp cheddar, and pepperoni, then cooked until everything bubbles. Each serving lands at just 4g of net carbs with 43g of protein – pizza night is back on the menu.
Craving the comforting, cheesy goodness of pizza but sticking to a low-carb lifestyle? You’ve come to the right place! This Crock-Pot Pizza Casserole delivers all the classic flavors you love—savory meat, rich tomato sauce, melted cheese, and zesty pepperoni—without the carb-heavy crust. Instead, we build a delicious foundation with seasoned ground beef and mozzarella. It’s an incredibly easy, set-it-and-forget-it meal that will satisfy the entire family, whether they’re keto or not!
Ingredients
• 2 lbs (900g / 31.7 oz) lean ground beef
• 2 cloves garlic, minced
• 1.5 tablespoons (23 ml / 0.8 fl oz) crispy fried onions
• Salt and freshly ground black pepper, to taste
• 2 cups (226g / 8 oz) shredded mozzarella cheese
• 1.75 cups (420g / 14.8 oz) sugar-free pizza sauce
• 2.5 cups (280g / 9.9 oz) shredded cheddar cheese
• 0.5 cup (50g / 1.76 oz) sliced pepperoni
Instructions
1. Directions
2. In a large skillet over medium-high heat, brown the ground beef. Add the minced garlic, crispy fried onions, salt, and pepper, and cook for another minute until fragrant. Drain any excess grease from the pan.
3. Transfer the cooked beef mixture to a bowl and allow it to cool slightly. Stir in the 2 cups (480 ml) of shredded mozzarella cheese until well combined.
4. Grease the insert of your slow cooker with butter or non-stick spray. Press the beef and mozzarella mixture firmly and evenly into the bottom to form the “crust”.
5. Pour the sugar-free pizza sauce over the beef crust and spread it into an even layer.
6. Sprinkle the 2.5 cups (600 ml) of shredded cheddar cheese over the sauce, then arrange the pepperoni slices on top.
7. Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the casserole is heated through and the cheese is completely melted and bubbly.
Nutritional Information
• Net Carbs: 4g (0.14 oz)
• Protein: 43g
• Fat: 21g
• Calories: 315
• Values are per serving and are an estimate.
Pro Tips
• For the best melt, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent a smooth, gooey texture.
• To prevent condensation from dripping onto your casserole, place a clean paper towel over the slow cooker insert before putting on the lid.
• Feel free to customize your pizza toppings! Sliced black olives, mushrooms, or diced green bell peppers are excellent low-carb additions. Add them with the pepperoni.
• Use a leaner ground beef (90/10 or 93/7) to minimize the amount of grease you need to drain after browning.
FAQ
Q: Can I add other toppings to this pizza casserole
A: Absolutely! Feel free to customize your casserole with other low-carb pizza toppings. The recipe suggests sliced black olives, mushrooms, and diced green bell peppers as excellent additions. Add them on top with the pepperoni before cooking.
Q: How do I prevent my slow cooker casserole from getting watery
A: To prevent condensation from dripping onto the casserole, place a clean paper towel over the slow cooker insert before putting the lid on. The paper towel will absorb the excess moisture, keeping your cheese layer perfect.
Q: Can I use a different meat instead of ground beef
A: Yes, this recipe is very versatile. You can easily substitute the ground beef with ground turkey, ground chicken, or even Italian sausage. Just be sure to cook it through and drain any excess grease before assembling the casserole.
Q: Is this Crock-Pot Pizza Casserole suitable for meal prep
A: Yes, this is a great recipe for meal prep. You can store leftovers in an airtight container in the refrigerator for 3-4 days. It reheats well in the microwave or oven, making for a quick and delicious low-carb lunch or dinner.
Pro Tips
- Shred your own cheese from a block. Pre-shredded varieties are coated with anti-caking agents that keep the melt from going smooth and gooey.
- Use lean ground beef (90/10 or 93/7) so there is less grease to drain after browning – it keeps the beef-and-mozzarella crust firm instead of slippery.
- Lay a clean paper towel over the slow cooker insert before adding the lid to catch condensation and keep the casserole top from getting watery.
- Press the beef and mozzarella mixture firmly and evenly into the bottom of the greased insert so the crust holds together when you scoop it.
- Keep the pizza sauce sugar-free to hold the dish at 4g of net carbs per serving – regular sauce would undo the keto math in one layer.
Frequently Asked Questions
Can I add extra pizza toppings to this casserole?
Yes. Sliced black olives, mushrooms, or diced green bell peppers are excellent low-carb additions – just add them with the pepperoni before cooking.
Is this pizza casserole really keto?
It is. The crust is ground beef and mozzarella instead of dough, and each serving has 4g of net carbs, 43g of protein, and 21g of fat.
Can I make it ahead and reheat it?
Cook it fully, refrigerate for up to 4 days, and rewarm portions in the microwave or a covered skillet until the cheese is bubbly again. The beef crust holds up well.
Can I double the recipe?
If your slow cooker insert is large enough, the recipe doubles fine – just press the crust evenly and add about 30 minutes to the cook time so the center heats through.
Recipe card below.
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Keto Crock-Pot Pizza Casserole
Ingredients
Method
- Directions
- In a large skillet over medium-high heat, brown the ground beef.
- Add the minced garlic, crispy fried onions, salt, and pepper, and cook for another minute until fragrant.
- Drain any excess grease from the pan.
- Transfer the cooked beef mixture to a bowl and allow it to cool slightly.
- Stir in the 2 cups (480 ml) of shredded mozzarella cheese until well combined.
- Grease the insert of your slow cooker with butter or non-stick spray. Press the beef and mozzarella mixture firmly and evenly into the bottom to form the crust .
- Pour the sugar-free pizza sauce over the beef crust and spread it into an even layer.
- Sprinkle the 2. 5 cups (1200 ml) of shredded cheddar cheese over the sauce, then arrange the pepperoni slices on top.
- Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the casserole is heated through and the cheese is completely melted and bubbly.
