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
Gail Cuthbert says
OMG this is SO good! Something I never ever would have invented…so thank you!
Deanna says
I bought all the ingredients before fully reading the recipe and I don’t have a food processor or blender! Any ideas on how I could tweak this to work? Man I was really looking forward to cauliflower pizza!
Mellissa Sevigny says
If you make sure the cauli is cooked until it’s really soft, you can mash it with a fork or potato masher and it will be chunker than in a food processor but still delicious! Enjoy!
Angie says
I added Watkins pizza seasoning to the cauliflower purée. I backed it in my pampered chef small earthenware dish. Made a tiny amount. Was stellar spread on fresh baked gluten free bread.
Janette says
I did something horribly wrong! It made such a little amount. I used a nice head of cauliflower and it cooked down to such a little bit. I got 24 pounds of cauliflower in my co-op, so I am going to use more cauliflower, maybe two heads and try it again tomorrow. I will have to say, my house smells edible right now ;)
KellyM says
Do you think it would work just as well with skim milk instead of cream?
Mellissa Sevigny says
It wouldn’t be as thick, but it would work Kelly!
KellyM says
I have to go the grocery store in the morning, so I will get cream. Let me try it as it should be before I play around with it! I am excited to try it, I love cauliflower and cheese! The pepperoni is just an added bonus! Thanks! New to this site, but I am intrigued, so many great recipes I would love to try.
KayleneP says
This looks amazing and quite easy to make. I have to admit I just love my pizza so I will be definitely giving this recipe a try very soon!
Rosemary says
I’m a vegetarian just learning how to cook and experiment with different recipes on my friends and their kids. I made this one last night, a meat and a vegetarian version with soy pepperonis. This was a hit and everyone loved it, and it was so easy to make! Thank you for giving me another much-loved recipe to add into my home’s menu of options :D !
Joanna says
Having left overs for lunch at work. Someone at work said it smelled good after I nuked it in the microwave. They were shocked when I told them what it was. haha
Mellissa Sevigny says
Awesome! Thanks for telling me! :)
Shayla says
I would love to try this recipe, I do not have a microwave though. (Crazy, I know) Do you think boiling the cauliflower would work with this recipe?
Mellissa Sevigny says
Yes, just be sure to drain and squeeze as much moisture out of it as possible or it will be watery and runny. Enjoy!
Melinda says
This was great! we added green peppers and unions to ours and it tasted just like a slice of pizza! Even my father who hates vegetables went back for seconds.