Low Carb Pizza Casserole – Gluten Free

If you’re craving the comforting flavors of pizza but want to keep it keto-friendly and gluten-free, this Keto Pizza Casserole is the perfect recipe for you. With a golden, cheesy crust made from eggs, cream, and cheese, this dish satisfies all your pizza cravings without the carbs. It’s easy to make, incredibly satisfying, and perfect for family dinners, meal prep, or even parties. Everyone — keto or not — will love it!

Why You’ll Love This Keto Pizza Casserole

This casserole is a delicious blend of simplicity and flavor. Instead of a traditional flour crust, this recipe uses a base made from cream cheese, eggs, heavy cream, and cheese. The result is a light, fluffy, and cheesy “crust” that holds up beautifully under sauce, toppings, and melted mozzarella.
It’s a low-carb version of pizza that feels indulgent but keeps you on track with your keto goals. Best of all, it’s quick to prepare — just 10 minutes of prep and the oven does the rest.

It’s also incredibly customizable. Whether you love pepperoni, mushrooms, bell peppers, or just a classic cheese topping, this pizza casserole adapts to your preferences easily.

Ingredients You’ll Need

• 4 oz cream cheese (softened) – Creates a rich, creamy base that helps hold the crust together.

• 4 large eggs – Give the crust structure and lightness.

• ⅓ cup heavy cream – Adds richness and keeps the crust moist.

• ¼ cup Parmesan cheese, grated – Provides a nutty, salty flavor and helps bind the crust.

• ½ teaspoon minced garlic – Adds savory depth to the crust.

• ½ teaspoon dried oregano – Brings that classic Italian pizza aroma.

• 1 cup Asiago, Romano, or Parmesan cheese (or any combination) – Layered at the bottom for a cheesy, flavorful base.

• 2 cups mozzarella cheese, shredded and divided – Melts beautifully and gives that perfect pizza cheese pull.

• ½ cup low-carb pizza sauce – Use your favorite sugar-free brand or make your own.

• Pizza toppings (optional) – Pepperoni, olives, mushrooms, peppers, sausage, or any keto-friendly favorites.

Step-by-Step Instructions

Step 1: Preheat your oven.
Set your oven to 350°F (175°C). Grease a 13×9-inch baking pan with oil or non-stick spray to prevent sticking.

Step 2: Make the crust mixture.
In a food processor or using an electric mixer, combine the softened cream cheese and eggs. Mix until smooth and creamy. Add in the heavy cream, Parmesan cheese, minced garlic, and oregano. Blend again until all ingredients are fully combined and smooth.

This mixture will serve as your “crust.” It bakes into a light, fluffy, cheesy base that holds the pizza together beautifully.

Step 3: Layer the base cheeses.
Sprinkle the Asiago (or Romano/Parmesan) and 1 cup of the mozzarella cheese evenly across the bottom of the prepared baking pan. These cheeses will melt into a flavorful, golden layer that acts as the first part of your crust.

Step 4: Pour in the crust mixture.
Slowly pour the egg and cream mixture over the cheese in the baking pan, making sure it’s evenly distributed.

Step 5: Bake the crust.
Place the pan in the preheated oven and bake for 30 minutes, or until the crust is set and lightly golden around the edges. The center should be firm but slightly springy when touched.

Step 6: Add the pizza layer.
Remove the crust from the oven. Spread the low-carb pizza sauce evenly over the surface. Add your favorite pizza toppings such as pepperoni, mushrooms, or olives. Then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

Step 7: Broil for the perfect finish.
Turn your oven’s broiler on high and place the casserole a few inches from the heating element. Broil for about 2–4 minutes, or until the top is golden, bubbling, and slightly browned.

Step 8: Rest and serve.
Let the casserole sit for about 5 minutes before cutting. This allows the cheese and crust to firm up slightly, making slicing easier.

Serving Suggestions

This keto pizza casserole is rich, cheesy, and satisfying all on its own, but you can round out your meal with some keto-friendly sides:

• Fresh salad – A simple green salad with olive oil and vinegar dressing pairs perfectly.

• Garlic roasted broccoli – Adds a crisp, flavorful contrast to the creamy casserole.

• Zucchini noodles – For an Italian-style dinner plate.

This dish is great for meal prep too. Slice it into portions and store them for easy grab-and-go lunches during the week.

Customization Ideas

The beauty of this recipe is that you can easily adjust it to your taste. Here are some fun variations to try:

• Pepperoni Pizza Casserole – Add pepperoni slices and a sprinkle of crushed red pepper for a spicy kick.

• Vegetarian Pizza Casserole – Use mushrooms, bell peppers, spinach, and olives for a veggie-packed version.

• Meat Lovers Casserole – Add cooked sausage, bacon, or diced ham for an extra protein boost.

• Supreme Style – Combine sausage, pepperoni, onions, mushrooms, and green peppers.

Tips for Success

• Soften the cream cheese before blending — it makes mixing easier and ensures a smooth crust.

• Drain any toppings like mushrooms or spinach to prevent excess moisture.

• Don’t skip the broiler — it gives the top that irresistible bubbly cheese finish.

• Let it rest before slicing — this keeps the layers intact and prevents the cheese from running.

• Use quality cheese — good mozzarella melts more evenly and has better flavor.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a 350°F oven for 10–15 minutes or in the microwave for about 1 minute until heated through.

Nutritional Benefits

This keto pizza casserole is high in protein and healthy fats, keeping you full for hours. With only 3g net carbs per serving, it fits perfectly into a low-carb or ketogenic diet. You’ll enjoy all the pizza flavor you love — without the guilt or the carbs that come with traditional crusts.

The combination of cream cheese, eggs, and cream gives you plenty of calcium, vitamin A, and healthy fats for sustained energy. The mozzarella and Parmesan provide a good dose of protein, helping you stay satisfied longer.

Pro Tips

• To sneak in extra veggies, grate some zucchini or summer squash, squeeze out excess moisture, and mix it into the crust batter — your kids won’t even notice!

• For a little spice, sprinkle some crushed red pepper flakes or Italian seasoning before baking.

• To reduce calories, use part-skim mozzarella or light cream cheese, though it may slightly alter texture.

FAQs

Can I make this ahead of time?
Yes! You can prepare the crust layer, bake it, and store it covered in the fridge. When ready to serve, add sauce, toppings, and cheese, then broil to finish.

Can I use almond flour in the crust?
You don’t need it — the egg and cheese mixture naturally forms a perfect low-carb crust.

What kind of pizza sauce is keto-friendly?
Look for brands with no added sugar and under 3g net carbs per serving. You can also make homemade sauce with tomato paste, olive oil, garlic, and Italian herbs.

Can I add toppings before baking the crust?
It’s best to bake the crust first so it sets properly. Then you can layer sauce, toppings, and more cheese without it becoming soggy.

Why is my crust soft?
It may be slightly underbaked. Bake until it’s firm and lightly golden before adding the sauce and toppings.

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Keto Pizza Casserole Recipe

Keto Pizza Casserole
A delicious low-carb pizza casserole with a cheesy crust made from eggs, cream, and cheese — a keto-friendly comfort food everyone will love!

Duration:
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
Calories: 263 kcal

Ingredients
4 oz cream cheese, softened
4 large eggs
⅓ cup heavy cream
¼ cup Parmesan cheese, grated
½ teaspoon minced garlic
½ teaspoon dried oregano
1 cup Asiago (or Romano or Parmesan) cheese
2 cups mozzarella cheese, shredded and divided
½ cup low-carb pizza sauce
Pizza toppings, optional

Instructions

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan.

2. In a mixer or food processor, blend cream cheese and eggs until smooth. Add heavy cream, Parmesan, garlic, and oregano. Mix well.

3. Sprinkle Asiago and 1 cup mozzarella on the bottom of the pan. Pour egg mixture on top.

4. Bake for 30 minutes, then remove from oven.

5. Spread pizza sauce over crust. Add toppings and remaining mozzarella.

6. Broil until top is golden and bubbly.

7. Rest for a few minutes before slicing.

Notes:
You can add grated, drained zucchini or summer squash to the crust for hidden vegetables — perfect for kids!

Nutrition (per serving):
Calories: 263 | Carbohydrates: 3g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 586mg | Potassium: 140mg | Fiber: 0g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 1.1mg | Calcium: 363mg | Iron: 0.9mg | Net Carbs: 3g