This keto pepperoni pizza cauliflower casserole is one of those recipes that sounds questionable on paper – but completely wins people over once they try it.
It’s cheesy, filling, and surprisingly comforting, even for people who swear they don’t like cauliflower. Seriously – just read the comments below and see for yourself. It’s also easy and economical, making it the perfect low carb dinner or side dish.
If you’ve ever made my “better than potatoes” cheesy cauliflower mash and thought, YES, then you already understand the appeal here. This recipe starts with a creamy cauliflower base and leans into that comfort-food territory, then adds pepperoni and mozzarella for a very pizza-adjacent situation.
The pepperoni is what makes it work. It adds a salty, slightly tangy bite that cuts through the richness and keeps the whole thing from tasting flat. Once everything is blended, spread into a casserole dish, and baked with more mozzarella and pepperoni on top, it stops feeling like a “cauliflower recipe” and starts feeling like something you actually want to eat.
This is also one of those dishes that tends to win over cauliflower skeptics — including kids (and my husband) who normally won’t touch the stuff. It’s creamy, cheesy, and familiar enough that the vegetable part fades into the background. If you want to push it further into pizza territory, you can add a thin layer of pizza sauce under the cheese, but it’s optional. It holds up just fine without it, and I prefer it that way to be honest.
This recipe reheats well, makes great leftovers, and works as either a main dish or a side, depending on how you use it.
If you’re looking for a keto cauliflower casserole that doesn’t feel like compromise and dieting sadness – this is the one. Pinky promise.
Cauliflower Casserole Tips & FAQ
Can I use frozen cauliflower?
Yes. Frozen cauliflower works just fine here — just make sure it’s fully cooked and very well drained before blending. Excess water will make the casserole looser than intended.
Does this really taste like pizza?
It’s not pretending to be a slice of New York pizza — but the pepperoni and mozzarella give it a familiar, pizza-adjacent flavor that most people find very satisfying. If you want to lean harder into that flavor, you can add a thin layer of low carb pizza sauce under the cheese.
What if I don’t like pepperoni?
You can reduce the amount or swap it for cooked sausage, bacon, or even chopped ham. That said, the pepperoni adds a salty, slightly tangy note that balances the richness, so the flavor will change if you remove it completely.
How do I keep the casserole from being watery?
The key is moisture control. Drain the cauliflower thoroughly after cooking, and don’t skip blending it while it’s still warm — that helps excess steam escape before baking.
Is this a main dish or a side?
It can be either. Served on its own, it works as a simple keto meal. Paired with protein (like chicken or meatballs), it makes a great low carb side dish.
Does it reheat well?
Yes — this casserole reheats very well and often tastes even better the next day. Store leftovers in an airtight container in the refrigerator and reheat gently.
More Keto Cauliflower Casserole Recipes
Cheesy Green Chicken Enchilada Cauliflower Casserole
Jalapeno Popper Cauliflower Casserole
Keto Chicken Pesto Cauliflower Casserole
75 Best Keto Cauliflower Casseroles
Keto Pepperoni Pizza Cauliflower Casserole
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
This keto pepperoni pizza cauliflower casserole is creamy, cheesy, and surprisingly satisfying — even for people who claim they don’t like cauliflower. A smooth cauliflower base is blended with cheese and pepperoni, then baked with mozzarella and more pepperoni on top for an easy low carb dish that works as a main or a side. It reheats well and is great for meal prep. Low carb, gluten free, nut free, egg free.
Ingredients
For the Puree
- 4 cups cauliflower florets
- 2 tablespoons Heavy Cream
- 1 tablespoon Butter
- 8 slices pepperoni
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
For the Casserole
- 12 slices pepperoni
- 1/2 cup shredded mozzarella cheese
Instructions
For the Puree
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with cream and butter.
- Microwave, uncovered, on high for 10 minutes.
- Stir to coat cauliflower with cream/butter mixture.
- Microwave for another six minutes on high (or until tender.)
- Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
- Puree until smooth.
- Season with salt and pepper to taste.
- You can adjust the cream and butter to your preference for consistency.
For the Casserole
- Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
- Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
- Bake at 375 degrees (F) for about 20 minutes.
- Alternatively you could microwave this for 5 minutes.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Category: keto main dish
- Method: microwave
- Cuisine: Italian
Nutrition
- Serving Size: 3/4 cup
- Calories: 207
- Fat: 15g
- Carbohydrates: 5g net
- Protein: 10g
Tyffany says
This sounds like a great alternative to pizza. One question – what size pepperoni slices do you use? If that’s an 8 X 8 casserole dish in the pictures, I’m guessing you used the larger slices of pepperoni (about 3″ diameter)? Or did you use the smaller ones (about 1 1/2″ diameter)? Sorry if this seems like a dumb question, since I’m the only one to ask it, but it does seem like the size of the pepperoni would make a big difference to the taste and volume of the puree.
Hope you monitor questions on old posts! I love all of your recipes and pin almost all of them, hoping to try them all eventually. Thank you so much for what you do!
Mellissa Sevigny says
Hi Tyffany,
Good catch on the size – I do use normal sized (1 1/2 inch) pepperoni, but for the food photos I usually scale down the size of the pans I use to make the photos more attractive and easy to style. That pan is about a four by four inch, which makes the pepperoni seem larger. Hope that helps! This is still one of my favorites – hope you enjoy it too!
Tyffany says
Thank you for the fast reply! I’m planning to try this recipe this weekend and need to buy some pepperoni.
Tyffany says
Just went back and looked at ALL the pictures again. The ones that include a fork make the size of the pepperoni pretty obvious! Duh! I had a feeling when I posted this question that I must be missing something.
Gail FC says
I made this last night for dinner and HOLY CRAP IT REALLY WAS AMAZEBALLS!!!
I did have a question, though: Have you ever tried freezing the leftovers? If not, do you think it would hold up okay to being frozen? I could make up a big ol’ pan and just eat this every day for breakfast, SRSLY.
Healthy Gluten-Free Granola says
Good recipe, and an interesting use of cauliflower. It’s true that it may take some convincing for the kids to try it instead of pizza. Thanks for posting.
Bonnie says
Absolutely wonderful
McDonna says
Can you give me a suggestion on a healthy version of pepperoni? I *love* the taste of pepperoni, but when I read the label it sounds like a toxic waste dump. Help, please? Thanks! Can’t wait to try this recipe!
Mellissa Sevigny says
Some people use turkey pepperoni but I don’t know that it’s healthier since it’s still processed. Sometimes it’s just worth it. :)
Mary says
I made this for lunch today as I am putting myself back in induction (Atkins phase one) to try to lose the last 20 pounds I have left…I added some scallions for a bit more “bite” and it is A. MAZE. ING! Since starting Atkins, my kids have decided that cauliflower is pretty much the miracle veggie! ;)
Mellissa Sevigny says
It IS a miracle veggie, and at least your family appreciates that – I’m still working on mine! ;) Glad you liked it and thanks so much for taking the time to let me know! :)
Katie @thecasualcraftlete.com says
This looks amazing! I’m always looking for ways to eat more veggies. Can you use fat free half and half or does it have to be heavy cream? Thanks! Can’t wait to make this.
Abby says
So delicious! I added Italian seasoning, basil, oregano and a drop of ranch, then sprinkled crushed red pepper on top. My husband was very reluctant, but got seconds and we ate all of it! Thank you for such a great recipe and for putting it on myfitnesspal!
Mellissa Sevigny says
Thanks so much Abby – glad that even your hubby got on board with it! Mine still hates all things cauliflower, but I haven’t given up hope that I’ll turn him around! ;)
McDonna says
Do you post all your recipes on MyFitnessPal?
Mellissa Sevigny says
No, I don’t even have an account – but I know some people have posted them there because I’ve seen the links. One of these days, after I get an assistant I will probably have them go do that, but for now I just don’t have time.
Jo Ann says
YOU ARE A GENIUS! No really.
Mellissa Sevigny says
Awwww, thanks Jo Ann! :)
Renee says
Holy Cow my husband said he will try this! I better run out NOW and get the ingredients before he changing his mind because I am so trying this! Looks wonderful!! How can you go wrong with cheese?
Mellissa Sevigny says
Oooh! Can’t wait to hear how it goes over! Hope he likes it! :)