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
Joseph says
How can this recipe be for 4 ppl? I just found it and think it the best thing in Tha whole world other than my wife and my smoker that is.
Jennifer says
Eating this as we speak…IT’S DELICIOUS! I made mine in my Vitamix so its very very pureed…May stop and let it have a little consistency next time. I really seasoned it up I must admit…I added extra pepperoni…a heaping spoon of minced garlic, some parm cheese and a BIG spoon of italian seasoning.I added a layer of pizza sauce before going it with more cheese and pepperoni. Not too excited about the consistency ( mashed potato like…but i really pureed it a lot in the Vitamix and nothing escapes it with chunks unless you try )but the taste is fantastic so it balances out. :)
Kei says
I made the first batch following the recipes and my boyfriend couldn’t keep his hands off my plate! I made a second larger batch this time using 2 cauliflower head, first head mixed with bacon, after layered bacon strip in the middle, cheese, chicken(baked with the bacon fat), second cauliflower head (plain) topped it with cheese. The cauliflower and bacon taste so good together! Thank you for having so many awesome recipes! This is one of my favorite sites ♥
Kim says
That sounds amazing!!! I made this recipe this weekend and it was a hit! I can’t wait to make your version too!!
Danielle says
This is yummy as is written, but I wanted more protein so I added cooked chicken tenderloins (that I had flattened some with a meat Mallot). This was heaven. The kids did love it too. I’ve only recently discovered you (and the keto diet). Your recipes are wonderful. Your blog is informative and entertaining too. Thanks for all the hard work you put into it all.
Kira says
Found this on buzz feed and OH MY GOODNESS DELICIOUS!! Thank you for posting! Tasted amazing! Did it minus the pepperoni. Cauliflower is a miracle veggie!
Jennifer Wood says
My husband had to go low-carb for health reasons about 6 months ago and now prefers lower-carb since he generally feels better, and I’m always trying to mix things up for him. He also need a crazy amount of calories right now since he’s going through firefighter school. I tried this recipe and it was a great success on both counts. I changed it up a little by “ricing” the cauliflower as he doesn’t really like pureed, then microwaved it for 5 minutes with the cream and butter and then 3, then added oregano and basil along with the cheese, salt and pepper. I added pizza sauce as some of the comments suggested, then put lots of pepperoni on top along with extra cheese. Super good!
Mary says
I’d like to try this with frozen florets, since you said that you do that all the time, I believe. How much frozen cauli should I use to equal 1 medium head? And then do you just start from frozen in the microwave, or do you let it thaw first?
I apologize if someone asked this already, as I did read everything, but the thread is long now….congrats on that!
I hate chopping up fresh cauliflower, but love the taste of fresh. I bought a good quality frozen cauliflower to use in my favorite cheesy cauli bake, and I could tell the difference…more of that “sulfur” flavor that people don’t like.
Thanks! Mary
Mellissa Sevigny says
I would try out 4 cups of thawed and drained frozen florets. Then microwave them to cook – though since they are blanched before freezing you may need to cook them for less time to get them soft. I would do it in ten minute, then five minute increments until they are done. Enjoy!
Vivian says
I can’t wait to try this – it looks and sounds delicious!
T.L. says
I made it this afternoon and it came out really well! It still had a strong cauliflower taste, though, so I didn’t care for it (I was hoping I could trick myself into eating it, but alas). Still a great recipe!
Mellissa Sevigny says
I am super sad that this didn’t win you over to the joys of cauliflower. I will not be defeated….stay tuned. :)
Carol says
I am a Dukan Dieter and always looking for something new. This struck me as something my very supportive husband and son (10) would like.
I doubled the recipe to use as dinner. I pureed one head of cauliflower, adding about 4 oz mushroom, 2 thin slices of onion and about 1/4 cup homemade pizza sauce.
I cut the second head up into florets and microwaved to a tender crunch. After blotting dry, I mixed the 2 cauliflowers together.
In a 7×10″ pan, I put a smidge of pizza sauce and half of the cauliflower. I sprinkled about 4 oz. cooked turkey sausage, 1/4 c. crumbled bacon and 1/2 c fat free cheese. Drizzled more sauce and repeated. I shmooshed (yes, that is a word in my house) it down and baked at 375 degrees for about 25 minutes. Let cool for about 5 minutes before I served it.
I kid you not – my son and husband fought over the last spoonful. this is definitely a keeper.