Low Carb Pizza Casserole
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
This low carb pizza casserole is easy, savory, cheesy, and sure to be a family favorite! The meatballs can be made ahead of time and frozen, so this pizza casserole can be super quick as well. This recipe is low carb, gluten free, and a Trim Healthy Mama S Fuel.
See just how easy this casserole is by watching the video below!
My family is like most other American families – and we love pizza. My husband loves mushrooms, sausage, and onions. The kids and I are happy with plain pepperoni and cheese. Fortunately, low carb pizza is very easy to make, and the internet abounds with delicious recipes! (See all my pizza recipes here!)
This pizza casserole was a sure hit with my kids because of the pepperoni and cheese. (And my husband and I enjoyed it as well.)
The meatballs are easy to make, and can even be made ahead of time if you want to prep a bit. You can make the meatballs and freeze them (without cooking), then pull them out to thaw the day before you want to make the casserole. Or, you could go ahead and cook the meatballs, then bake them with the sauce and cheese (no need to thaw).
I think this would work great as a freezer meal as well. You could assemble the pizza casserole, and freeze the entire thing. I would thaw it first before baking, but you could probably bake it from frozen, it would just take longer.
Add a side salad and some oven fried green beans, and you have a delicious, healthy, and hearty meal that your entire family will love!
If you love all the sauce, but not the pepperoni, you should check out this awesome Meatball Casserole with Parmesan.
The leftovers (if there are any) are great as well!
So what do you need for this Low Carb Pizza Casserole?
For the Meatballs: (See Full Recipe Here)
1.5 Pounds Ground Venison (or lean ground beef)
¼ Cup Finely Chopped Onion
3 Tablespoons Nutritional Yeast
¼ Teaspoon Thyme
1 Teaspoon Garlic Powder
1 Tablespoon Parsley
¼ Cup Golden Flaxmeal
3 Tablespoons Heavy Cream (or Unsweetened Almond Milk)
1 Teaspoon Salt
¼ Teaspoon Black Pepper
For the Pizza Sauce: (Or you can use your favorite pre-made pizza sauce – you need 2 cups)
1 6 ounce can Tomato Paste
1 Teaspoon Garlic Powder
½ Teaspoon Garlic Salt
2 Teaspoons Oregano
1 Teaspoon Basil
1 Teaspoon Olive Oil
1 “doonk” Pure Stevia (1/32 of a teaspoon)
1 ¼ Cup Water
For the Toppings:
32 Pieces Pepperoni
1 Cup Shredded Mozzarella Cheese
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
- 1 6 ounce can Tomato Paste
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Garlic Salt
- 2 Teaspoons Oregano
- 1 Teaspoon Basil
- 1 Teaspoon Olive Oil
- 1 “doonk” Pure Stevia 1/32 of a teaspoon
- 1 ¼ Cup Water
- 32 Pieces Pepperoni
- 1 Cup Shredded Mozzarella Cheese
Preheat oven to 350.
In a large bowl, mix all meatball ingredients well.
Using a cookie scoop (or your hands) form meat mixture into golf ball sized balls and place in a 9x13 casserole dish.
Place one piece of pepperoni on each meatball.
Mix all pizza sauce ingredients together.
Pour sauce over meatballs.
Top with cheese.
Bake for 30-40 minutes, or until cheese is melty and meatballs are cooked through.
|Amount Per Serving|
% Daily Value
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 3g
Vitamin A 11%
Vitamin C undefined%