If you love pizza but are watching your carbohydrate intake, this low carb pizza casserole is a game-changing dinner recipe. Full of savory flavors, melty cheese, and hearty protein, it gives you all the satisfaction of a traditional pizza without the heavy carbs or gluten. This casserole is perfect for busy weeknights, keto-friendly meal prep, or even for a family dinner that everyone will enjoy.

Unlike traditional pizza that relies on dough, this casserole skips the crust entirely, layering your favorite pizza toppings over a base of seasoned vegetables and ground meat. The result is a crustless pizza that’s low in carbohydrates, high in flavor, and incredibly versatile. Whether you’re cooking for two, a small family, or preparing make-ahead portions, this recipe adapts beautifully to your needs.

Why You’ll Love This Recipe

This casserole starts with a flavorful base of Italian sausage and shredded zucchini, which keeps the dish light yet filling. The zucchini absorbs the seasonings from the sausage and provides extra bulk, while the sausage brings the savory richness you crave. Layered with a low carb marinara sauce, melty mozzarella, and your favorite pizza toppings such as pepperoni, mushrooms, and green peppers, it captures the essence of pizza without the carb-heavy crust.

This low carb pizza casserole is quick to assemble, and baking it in the oven or air fryer takes only 10–15 minutes. It’s an excellent option for meal prep because it stores well in the refrigerator for up to five days or can be frozen for months, making it easy to reheat for a fast, satisfying dinner anytime.

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Ingredients

For the casserole (serves 2):

• 1 cup (113 g) shredded zucchini, packed
• ¼ teaspoon salt
• ⅓ lb (151 g) bulk Italian sausage (hot or mild)
• ¼ cup (60 ml) low carb marinara sauce (such as Rao’s)
• ½ cup (56 g) shredded mozzarella cheese (about 2 ounces)
• ½ ounce (14 g) sliced pepperoni
• ⅛ medium green bell pepper, thinly sliced
• 2 small mushrooms, thinly sliced

Optional toppings: extra mozzarella, red pepper flakes, fresh basil, or oregano

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Instructions

Step 1: Prepare the Zucchini

Begin by sprinkling the shredded zucchini with ¼ teaspoon salt in a medium bowl. Allow it to rest for 30 minutes to draw out excess moisture, then squeeze it dry using a clean kitchen towel or cheesecloth. Removing the moisture ensures the casserole isn’t watery and gives it a firmer texture.

Step 2: Cook the Sausage

In a medium skillet over medium heat, cook the sausage until it is fully browned, breaking up any large chunks with the back of a wooden spoon. This should take about 8 minutes. Use a slotted spoon to transfer the cooked sausage to a separate bowl, leaving the fat behind in the skillet for added flavor if desired.

Step 3: Combine Sausage and Zucchini

Mix the cooked sausage with the drained zucchini until evenly combined. This mixture will serve as the base layer of your casserole, providing protein, fiber, and a subtle sweetness from the zucchini.

Step 4: Assemble the Casserole

Spread the sausage and zucchini mixture evenly in a small baking dish (or divide between two 8-ounce ramekins for individual servings). Spoon the marinara sauce evenly over the top. Sprinkle on ½ cup shredded mozzarella and arrange your toppings—pepperoni, green peppers, and mushrooms—evenly across the casserole. Save a small amount of cheese to sprinkle on top to keep the toppings in place and ensure even melting.

Step 5: Bake the Casserole

• Oven method: Preheat to 375°F (190°C). Bake for 10–15 minutes, or until the cheese is melted and slightly golden.
• Air fryer method: Preheat to 350°F (175°C). Cook for 8–12 minutes, depending on your appliance. Keep an eye on the casserole, as cook times vary by brand.

Step 6: Serve and Enjoy

Remove the casserole from the oven or air fryer and allow it to cool for a few minutes. This lets the cheese set slightly for easier serving. Slice into portions and enjoy as a warm, low carb dinner. Optionally, garnish with fresh basil, oregano, or a pinch of red pepper flakes for extra flavor.

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Expert Tips

1. Adjust the protein: Swap Italian sausage for ground beef, turkey, or chicken to suit your preferences.
2. Increase the veggies: Add mushrooms, spinach, zucchini, or bell peppers to bulk up the casserole without adding carbs.
3. Scale up easily: Use a 9×13-inch casserole dish to serve 4–6 people, doubling or tripling ingredients as needed.
4. Make ahead: Assemble and refrigerate for up to five days or freeze for long-term storage. Reheat before serving.
5. Check doneness: Cheese should be fully melted and lightly golden for the best flavor.

This low carb pizza casserole is a versatile, flavorful, and easy dinner recipe that satisfies pizza cravings while keeping carbs in check. It’s perfect for keto, gluten-free, or low-carb diets, and the ingredients are flexible enough to adapt to your family’s favorites.