Here’s a delicious and low-carb Cauliflower Pepperoni Pizza Casserole recipe 🍕🥦
Ingredients (serves 4–6)
For the cauliflower base:
- 1 medium head cauliflower (or ~4 cups riced cauliflower)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt & pepper, to taste
For the topping:
- 1 cup pizza sauce (store-bought or homemade)
- 1–1½ cups shredded mozzarella cheese
- 20–25 slices of pepperoni
- Optional: chopped bell peppers, onions, or mushrooms
- Optional: fresh basil or oregano for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish.
- Prepare cauliflower: Rice the cauliflower in a food processor or grate it. Steam or microwave 5–6 minutes until soft, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Make the base: In a bowl, mix the cauliflower, 1 cup mozzarella, Parmesan, eggs, garlic powder, oregano, salt, and pepper. Press mixture evenly into the baking dish to form the “crust.”
- Bake the crust: 15–20 minutes until lightly golden and firm.
- Add toppings: Spread pizza sauce over the crust. Sprinkle with remaining mozzarella, then top with pepperoni (and optional veggies).
- Bake again: 10–15 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or oregano if desired. Slice and enjoy!
Tips & Variations
- For extra crispiness, pre-bake the cauliflower crust a bit longer (up to 25 minutes)
- Swap pepperoni for turkey pepperoni or cooked sausage
- Add a little red pepper flakes on top for a spicy kick
If you want, I can give you a shortcut one-pan version that’s quicker and just as tasty. Do you want me to do that?
