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Low-Carb Pizza Casserole

February 8, 2018

By Kath Dedon


We have had this Low-Carb Pizza Casserole a couple of times now, and I just love it! Even Bob, who really can’t get very excited about pizza, likes it. So I decided it’s a recipe to share.

The recipe was developed by Kalyn Denny and you can find it on her blog, Kalyn’s Kitchen. Click here to see her recipe, including a video that shows you how easy it is to make. (By the way, Kalyn’s blog is a great resource if you are watching your carbs. She’s been sharing low-carb recipes for 13 years!)

It does take a little bit of time to separately cook the sausage and then the mushrooms, but this Low-Carb Pizza Casserole is super-easy and can be on the table in less than an hour.

One of the things I love most about this recipe is the fact that the leftovers reheat beautifully in a microwave oven. I love to pack leftovers in my lunch when I’m subbing! In fact, I find I crave this just for the leftovers!

If you like pizza but don’t want the carbs, do give this Low-Carb Pizza Casserole a try. It can easily be adapted to suit your taste.  You could use black olives, green peppers, or onions. Just think about your favorite pizza toppers. I even thought of swapping the sausage and mushrooms for cubes of ham and pineapple for a Hawaiian pizza version! However, I know Bob would not eat it so that version will probably not be happening in my kitchen.


Low-Carb Pizza Casserole + The Dedon House Salad = Dinner!

Low-Carb Pizza Casserole


Low-Carb Pizza Casserole

(Adapted from Kalyn Denny’s recipe for “Low-Carb Deconstructed Pizza Casserole” on her Kalyn’s Kitchen blog)


(print the recipe)


Serves 4 – 6 (Kalyn says it serves 6, but at our house it’s 4 generous servings.)

1 can (14.5 oz.) diced tomatoes (do not use petite dice)

1 pound Italian sausage (Use bulk sausage or remove the casings from links.)

2 tsp. + 2 tsp. olive oil

¾ tsp. dried oregano

Freshly ground black pepper

12 oz. fresh mushrooms, washed and cut into thick slices

1½ cups (6 oz.) grated Mozzarella cheese

15 slices pepperoni, cut in half


I found all of the ingredients at my local Safeway.

Isernio sausage

Tillamook Mozzarella

Gallo Pepperoni


  1. Preheat the oven to 400°. Lightly oil an 8-inch x 11-inch (2 quart) baking dish.
  2. Put the tomatoes in a strainer to drain.

Tomatoes draining


3. Heat a large skillet over medium high heat. When it’s hot, add 2 teaspoons of the oil and swirl it around to cover the bottom.

4. Add the sausage and cook until it is done, breaking it up as it cooks.

Cook sausage


5. When the sausage is done, put it in the prepared baking dish.



6. Top the sausage with the drained tomatoes. Sprinkle the oregano and grind the pepper over the tomatoes. (If you use unsalted tomatoes, sprinkle with a bit of salt.)



7. Heat the remaining 2 teaspoons of oil in the skillet. Add the mushrooms and cook, stirring occasionally, until done and starting to brown.

Mushrooms ready


8. Spread the mushrooms out over the tomatoes.

Mushrooms added


9. Cover the mushrooms with the cheese.

Cheese added


10. Spread the pepperoni out over the cheese.

Ready to bake


11. Bake for 25 minutes. Serve immediately.

Low-Carb Pizza Casserole - Copy




One Comment leave one →
  1. February 13, 2018 2:37 am

    Kath – this looks very yummy. I’m think of adding a base of thin sliced baked eggplant on the bottom. Seeing that bag of Tillamok cheese brings back fond memories of being at the creamery and having a fresh waffle cone full of their butter brickle ice cream.

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