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
Amy says
Tried this recipe and it turned into a big pile of pizza mush. :( Not sure why! I did use wet mozarella and also pizza sauce. Could that be why? The puree just seems strange to me.. it was the consistency of sour cream. Where am I going wrong?
Mellissa Sevigny says
Did you microwave your cauliflower to dry it out? If not then it would have been runny to start with and the sauce and cheese would have made it worse. That’s the pm,y thing I can think of – sorry it didn’t work out for you!
Amy says
Yes, did microwave it but microwaved it with the heavy cream also! Are you supposed to microwave the cauliflower by itself? Also, is the cauliflower supposed to be pureed to a more pasty type texture or is it still supposed to be fluffy?
Barbara says
I have made this three times in four days! This is now my favorite low carb meal. The last time I added sausage along with the pepperoni and it was awesome! Thanks for the recipe!!
Mellissa Sevigny says
I never get sick of it either Barbara! I made a big batch the other day and ate it for lunch AND dinner yesterday! Will polish off the last of it today and will be sad when it’s gone! :) So glad you liked it!!!
Tony Daloia says
Made this. It came out kind of wet. So I added some grated parm cheese. It was awesome. My son had it and asked if he could take the leftovers for lunch at work. This is one awesome cauliflower recipe. Thank you.
Cynthia says
I tried this tonight and I have no idea what went wrong, but it ended up only being about 1 inch deep :( I used an 8.5×6.5 dish and I felt so defeated when I was making the puree and that was all it was producing. I followed instructions word by word. Bummer!
Lynna says
Okay, I’ll admit I was a skeptic. HOWEVER, I made this for dinner tonight and it is soooooo friggin’ tasty! The husband has been a bit dubious of the whole low-carb thing, but he loved this as well. I’m already thinking up different cheese/meat/fish combinations. I cannot WAIT to start trying other recipes!
Mellissa Sevigny says
Thanks Lynna! So glad that this dish won you guys over – hopefully you’ll like some of the other recipes just as much! Try the jalapeno popper cauliflower casserole, it’s at least as good as this one and you can throw in some cooked chicken and it’s a complete meal! Let me know what you think if you try it!!!
shanda says
I tried your recipe!!! :) http://shandawanda.wordpress.com/2014/10/03/recipe-hit-and-miss/
Jessic says
Just found this recipe on pinterest and made it tonight. Its amazing, it really is. I mixed in some olives and diced jalapenos and added more on top with some bell peppers and the only problem I have with it is that I could eat the whole pan.
Mellissa Sevigny says
Welcome to my world Jessica – portion control is the hardest part when it’s that delicious! Your additions sound yummy, so glad you liked it!
Robin says
I see the approximate nutrition info. What is considered a portion?
Thanks
jen says
i used low fat greek yogurt instead of cream, turkey pepperoni and low fat bacon bits instead of all pepperoni, low fat butter, – it was so good!
Sami says
i just got diagnosed with Celiac on Monday and I have been totally lost as what to cook, what to eat, what to not eat…. just kind of a nightmare. This was the first GF recipe that I decided to make and I am so glad that I did. This was AMAZING! Even my sister, who is totally opposed to veggies, fell in love with it. My toddler also ate every bite of his “mmm dis good mama”. Thank you! I will be trying more of your recipes.
Mellissa Sevigny says
Welcome Sami – sorry to hear that you have Celiac, but I’m happy that it brought you to IBIH. I’m sure a diagnosis like that is hard to wrap your head around – so many “normal” foods you can’t eat now. The good news is that there are more available alternatives to all of your favorite gluten-laden foods now than there have ever been, so I’m sure you’ll adjust just fine! So glad that the whole family enjoyed this recipe – it’s still one of my favorites! :)