Yield: 8 servings

Ingredients

Meat Base

• 1½ lbs (680 g) lean ground beef
• 4 cups cauliflower rice (fresh or frozen, thawed and squeezed dry)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)
• 2 cups low-sugar marinara or pizza sauce

Topping

• 3 cups shredded mozzarella cheese
• 20–25 pepperoni slices
• 1 green bell pepper, sliced
• 8 oz (225 g) mushrooms, sliced
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

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Instructions

1. Prepare the Filling

1. Preheat oven to 375°F (190°C).
2. Brown the ground beef in a large skillet.
3. Drain excess grease.
4. Add onion and garlic; cook 3–4 minutes.
5. Stir in cauliflower rice.
6. Cook 6–8 minutes until moisture evaporates.
7. Add seasonings.
8. Stir in pizza sauce.
9. Simmer 5 minutes.

2. Assemble

1. Spread mixture into a lightly greased 9×13-inch baking dish.
2. Top evenly with mozzarella.
3. Arrange pepperoni.
4. Add mushrooms and green peppers.
5. Sprinkle Parmesan and Italian seasoning.

3. Bake

Bake for 20–25 minutes until bubbly.

For a browned cheese topping, broil 2–3 minutes.

Allow to rest 10 minutes before slicing.

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Nutrition (Approximate)

Per serving (1/8 of casserole)

Nutrition will vary based on the pizza sauce, cheese, and pepperoni used.

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Helpful Tips

• Squeeze as much moisture as possible from frozen cauliflower rice.
• Freshly shredded mozzarella melts better than pre-shredded.
• Cook mushrooms first if you prefer less moisture.
• Let the casserole rest before cutting for cleaner slices.

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Variations

Meat Lovers

• Bacon
• Italian sausage
• Ham
• Pepperoni

Supreme

• Black olives
• Onions
• Green peppers
• Mushrooms

Veggie

• Spinach
• Zucchini
• Broccoli
• Bell peppers

Spicy

• Jalapeños
• Crushed red pepper
• Hot Italian sausage

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Storage

• Refrigerator: Up to 4 days.
• Freezer: Up to 3 months.
• Reheat: Microwave 2–3 minutes or bake at 350°F (175°C) for 15–20 minutes.

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Frequently Asked Questions

Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well and lowers the fat content.

Can I make it ahead of time?
Yes. Assemble the casserole up to 24 hours ahead, refrigerate, and bake when ready.

Can I freeze it before baking?
Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.

How do I keep it from becoming watery?
Drain the meat well, squeeze excess water from the cauliflower rice, and avoid overloading with watery vegetables.

Can I use regular pizza sauce?
Yes, but choose one with no added sugar if you’re aiming to keep it low carb.

Can I add more cheese?
Absolutely. Add an extra 1–2 cups of mozzarella or a blend of mozzarella, provolone, and cheddar for a cheesier casserole.

What can I serve with it?
A green salad, roasted broccoli, garlic green beans, or steamed asparagus make great low-carb sides.

This casserole is hearty, keto-friendly, family-friendly, and tastes much like a deep-dish pizza without the traditional crust.