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
Kate says
This dish is in the oven as I type and I am so excited to try it. I am pretty sure my husband is going to have a new favorite meal. I put a layer of marinara sauce between the puree and cheese layers. Wish I’d seen the comments about tossing in some olives before I put this together but I imagine we will have future opportunities to experiment with this dish!
Lesley says
I just made this recipe and put it into individual ramekins topped with pepperoni minis. Sooooo cute!
Dawn+Miller says
I swear you are going to think I am a stalker because I am commenting on everything that I try! I’m not! But this is so fantabulistic that I had to let you know! I used Italian Seasoning while pureeing…only change. I LOVE THIS so much. This is recipe #5 I have tried and Imma likein’ it!
Mellissa Sevigny says
Thanks so much Dawn – stalk away lol!
Mellissa Sevigny says
You might be able to try this using something like rutabega – totally guessing though as I’ve never tried it!
Lisa says
This sounds delicious. I’m going to sub the pepperoni with spicy italian turkey sausage that I have on-hand. Looking forward to it!
Mellissa Sevigny says
I love sausage on pizza, I bet that will be fantastic!
Heidi says
My 16 year old daughter loves cauliflower and asked if we could make this. It sounded kind of weird, but we gave it a try today. I changed it a little by basically ricing the cauliflower in my food processor with some pepperoni slices, instead of puréeing it. I wanted it to have some texture. I dumped that in a bowl, and then mixed in a couple TBSP melted butter, salt and pepper, about 1/2 cup Greek yogurt, 1 cup mozzarella, and about 1/4 cup Parmesan. I did not use heavy cream. It was good to eat just like that! I spread a little pasta sauce on top after spreading it in the baking dish, then topped with cheese, pepperoni slices, and a little more cheese. AMAZING! My 3 year old even liked it! Thanks!!
kim says
I started ketoing 7 days ago. Your site is fantastic. I will be making this recipe soon along with Brazilian shrimp stew. The crock pot chicken with lemon and parsley butter was very nice. Flax crakers taste like fish…blah. I will try again with more (alot) of seasonings.
Mellissa Sevigny says
Welcome Kim and thanks! I think you’ll like this recipe a lot! As far as the crackers go, I understand. Flax has a very strong taste that some people just can’t get past. More seasonings will definitely help with that! :)
Belenda says
As your resident vegetarian “pain in the ‘a**” groupie, I have to ask if you think any other meat substitute may work in this? Or just skipping the pepperoni all together? Not asking you to take on meat alternatives just for my benefit – but, trying to get in the protein with this great sounding recipe. I may just find one of the Morning Star Farms substitutes and make it up as I go. Hate using that stuff, but, for lack of other proteins, I use it occasionally. Thank you so much for all your hard work! I love your recipes!!
Mellissa Sevigny says
Hey Belenda, not sure which way to steer you on this since I haven’t tried any of the meat substitutes – you can definitely skip it, it will just change the flavor a bit! Let us know if you brave any of the subs out there and how it comes out – just in case any other vegetarians want to try it!!
Janette says
I used the Yves brand and it worked out very well. My husband had no clue it wasn’t real pepperoni ;) http://www.yvesveggie.com/products/detail.php/meatless-pepperoni
Megan says
loved the recipe!! I added 1/3 c. black olives, 1/2 tsp basil, 1/2 tsp minced garlic, and 1/2 tsp Italian seasoning, plus extra pepperoni in the puree. It turned out great and very flavorful!! Was the perfect meal to serve my girlfriend after she had dental work done ;)
Mellissa Sevigny says
So glad you liked it! And yes, the smooth texture would make it great for after dental work! :)
Tiffany says
I made this for dinner. It’s wonderful!! And took no time at all! I also used steamed frozen cauliflower and was super.
Thanks for your blog. I’ve been eating keto for almost 3 years and you have such a variety. You do a fantastic job on this. :) xo
Mellissa Sevigny says
Thanks so much Tiffany, I appreciate that! And yes, frozen cauliflower is a lifesaver in this and many of the other recipes!!!! Glad you liked it, it’s still one of my favorites!!!