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Keto Crock-Pot Pizza Casserole – vegetarian recipe
Stav Kogan

Keto Crock-Pot Pizza Casserole

A low-carb, keto-friendly Crock-Pot Pizza Casserole featuring a savory ground beef and mozzarella crust, topped with sugar-free pizza sauce, cheddar cheese, and pepperoni. An easy, set-it-and-forget-it meal for the whole family.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 serving
Calories: 315
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Directions
  2. In a large skillet over medium-high heat, brown the ground beef.
  3. Add the minced garlic, crispy fried onions, salt, and pepper, and cook for another minute until fragrant.
  4. Drain any excess grease from the pan.
  5. Transfer the cooked beef mixture to a bowl and allow it to cool slightly.
  6. Stir in the 2 cups (480 ml) of shredded mozzarella cheese until well combined.
  7. 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 .
  8. Pour the sugar-free pizza sauce over the beef crust and spread it into an even layer.
  9. Sprinkle the 2. 5 cups (1200 ml) of shredded cheddar cheese over the sauce, then arrange the pepperoni slices on top.
  10. 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.

Nutrition

Calories: 315kcalCarbohydrates: 4gProtein: 43gFat: 21g

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