Pizza Casserole

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paleo pizza casserole

I can remember clearly the first time I had deep dish pizza.  I thought I had died and gone to heaven and it was with tears I bid goodbye to it when I gave up all grains.  Now, you know I eat dairy and some Paleo kids out there don’t but I can not have pizza without cheese.   This recipe is both a paleo homage to deep dish pizza and a casserole hence the name.

I didn’t want to mess with a coconut flour crust with this so I used eggplant to line the bottom of my 8″ cast iron pan.  I don’t make a huge batch of this because Mr. Bejelly doesn’t like eggplant and is not big fan of casseroles.  Imagine my surprise when he gobbled up half of this.    Also, I get my Italian sausage bulk from my deli so it cooks up like a ground beef.  If you get links you’ll need to crumble them up.



Pizza Casserole

Course: dinner, low carb, keto
Cuisine: Italian, American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 431 kcal
Author: Kelly Bejelly @ A Girl Worth Saving


  • 1 small eggplant sliced into 2" wide strips.
  • 8 oz mozzarella cheese shredded
  • 5 oz shredded parmesan
  • 3/4 lb spicy Italian pork sausage crumble cooked.
  • 4 oz pizza sauce
  • 1 Tablespoon coconut oil


  1. Grease your pan with the coconut oil and line with the strips of eggplant. You only want one layer of eggplant (you might have extra).
  2. Spread a light layer of pizza sauce over the eggplant and top this with half of the mozzarella and Parmesan.

  3. Next add all the Italian pork sausage and top with the rest of the mozzarella and half of the balance of the parmesan
  4. Spread a layer of marinara over it all and put in your oven at 350 degrees for 1 hour.
  5. Six minutes before the pizza is complete, take the pan out of the oven and cover with the rest of the parmesan. Garnish with Italian parsley.
Nutrition Facts
Pizza Casserole
Amount Per Serving
Calories 431 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Cholesterol 91mg 30%
Sodium 1059mg 44%
Potassium 436mg 12%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 27g 54%
Vitamin A 12%
Vitamin C 4.1%
Calcium 46.7%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

ยฉ 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


    1. anne marsaw April 9, 2015 at 5:51 pm

      I thought the same things, so when I make it I will use zucchini instead

  1. Courtney August 27, 2012 at 9:47 am

    Oh my gosh! I need this!

  2. Colleen August 27, 2012 at 10:51 am

    Oh WOW this looks really good and amazing!

  3. HilLesha August 27, 2012 at 11:36 am

    I don’t do pork, but that looks good!

  4. Jenn August 27, 2012 at 7:15 pm

    We have some garden eggplant coming in. This looks like a great way to use it.

  5. Notorious Spinks August 27, 2012 at 9:59 pm

    I will have to try this. It looks and sounds yummy!

  6. April Decheine August 28, 2012 at 9:34 am

    Looks great, I have the little egg plant that I could add to it too.

  7. Tammy August 28, 2012 at 10:00 am

    Yummy! Do you have a coconut flour recipe for pizza dough?

  8. Liz @ A Nut in a Nutshell August 28, 2012 at 3:42 pm

    I don’t know much about eggplant, but I have to say that looks delicious! Plus, I’m a HUGE casserole fan!

  9. Donna August 28, 2012 at 4:46 pm

    I love casseroles, my hubby LOVES pizza, so I have got to try this!

    1. Kelly Bejelly August 28, 2012 at 5:08 pm

      Yep, it’s an 8″ cast iron pan.

  10. A Time Out for Mommy- Elaina August 28, 2012 at 8:29 pm

    Looks delicious! I truly enjoy visiting your blog to see what awesome recipes you have for the day!

  11. Jennifer August 29, 2012 at 2:13 pm

    I need this in my life!

  12. Connie Seattle Mom Blogger August 29, 2012 at 3:00 pm

    That’s a simple ingredient list for such a great-looking meal!

  13. Canadian Mom Blogger August 29, 2012 at 7:19 pm

    I would have to pass on the eggplant, but otherwise it looks delicious!

  14. Kathleen August 30, 2012 at 5:47 am

    I didn’t know it was possible, but you have my mouth watering at 9AM. This looks so good.

  15. Toni August 31, 2012 at 5:47 am

    I am a big fan of casseroles. This one looks so yummy!

  16. Marcie W. August 31, 2012 at 4:29 pm

    We LOVE eggplant!! I’ve pinned and this will be added to next week’s dinner menu!

  17. Stefani August 31, 2012 at 8:42 pm

    This looks really good. I want to try to make one!

  18. Lolo September 1, 2012 at 1:38 pm

    This looks delish!

  19. MomStart (Ashley) September 1, 2012 at 7:48 pm

    I’ve got a husband who’s not a fan of eggplant. I wonder if he’d like this too…

    1. Kelly Bejelly September 1, 2012 at 9:42 pm

      My husband does not like eggplant so he didn’t eat the “crust”. He killed the rest of it ๐Ÿ˜›

  20. Stefanie September 1, 2012 at 8:42 pm

    I love eggplant, so I know this is good!

  21. Debbie September 1, 2012 at 8:44 pm

    I made this tonight and it is excellent! A definate keeper

    1. Kelly Bejelly September 1, 2012 at 8:57 pm

      Thank you so much Debbie. It’s even better the next day ๐Ÿ˜›

  22. Alex Brookins January 12, 2013 at 9:13 pm

    He ate a tomato based casserole?? You should get an award for this recipe!! ๐Ÿ˜€

    1. Kelly Bejelly January 13, 2013 at 1:20 am

      Ha! He loves tomato is just gives him heartburn like crazy.

  23. cARLA rOGERS April 14, 2014 at 9:04 am

    Do you need to cook the eggplant prior to constructing the casserole to get rid of the bitter taste? Or is it fine to just put it directly in the pan uncooked? Eggplant has always been tricky for me and mine usually comes out watery.

    1. Kelly Bejelly April 14, 2014 at 9:22 am

      You can soak in water and then fry it to help. I’m too lazy to do this, lol!

      1. carla April 16, 2014 at 6:56 pm

        I cooked this recipe tonight and it turned out great!! I didnt pre cook the eggplant and it was still wonderful. I used Baby Japanese Eggplant so I didnt have as much waste in the end. I will definitely be making this again.
        ps-Thank you for responding to the questions. Youre the first blogger to ever do so. ๐Ÿ™‚

        1. Kelly Bejelly April 17, 2014 at 7:33 pm

          Yeah! Thanks so much for sharing that Carla ๐Ÿ™‚

  24. Lisa July 13, 2014 at 4:47 am

    Do you think you could use Zucchini instead of the eggplant ?

  25. Bethany August 29, 2014 at 2:33 pm

    I just came across your recipe for Pizza Casserole via Pinterest. Yeah! I’m excited to try this recipe and was wondering if you peel the eggplant. Thank you!

  26. angelica October 23, 2014 at 8:14 am

    i cant find spicy Italian pork sausage crumble you have a recipe for it? or substitute?

    1. Kelly Bejelly October 24, 2014 at 7:58 am

      You can’t use regular Italian sausage or ground pork and season with oregano, basil, etc.

  27. Rhonda February 1, 2015 at 12:02 pm

    In true Paleo there is no dairy allowed. No Cheese.

    1. Kelly Bejelly February 3, 2015 at 8:54 am

      Hi Rhonda, thanks for sharing that. I do follow a primal diet hun.

    2. Meghan September 10, 2015 at 2:16 pm

      Rhonda, you could always use buffalo mozzarella. It is not dairy (dairy comes from cattle) and is virtually lactose and casein free. Most people with lactose and casein issues tolerate buffalo mozzarella very well. Also, while the original Paleo stance was no dairy, Robb Wolf (the Eat Real Food guy that kind of brought Paleo into the mainstream) recently endorsed raw milk.

      As for the recipe, OMG it’s delicious. I’ve missed pizza so much, and now I feel like the itch has been scratched! Thank you so much for sharing, Kelly!!

  28. Lynn April 12, 2015 at 11:17 am

    I hope this is not a silly question. I am still very new to cooking… do you need to use cast iron, or would a glass or metal pan work? It seems like cast iron would allow for a more crispy edge. Is that accurate? I have never cooked with cast iron. Is that something everyone should try?
    Thanks for your help!

    1. Kelly Bejelly May 18, 2015 at 7:47 am

      Hi Lynn, you would really have to cook this low and slow for several hours to get a crispy texture due to the sauce. However, if you are cooking a low liquid recipe, you will get a crispier crust from cast iron ๐Ÿ™‚

  29. Strawberry Girl August 10, 2015 at 12:41 pm

    I’m wondering if I can double this and make it in a 13X9 baking dish? I have a crowd to feed and would love to make this, an Italian salad, and garlic bread. What do you think?

    1. Kelly Bejelly August 17, 2015 at 8:16 am

      That sounds awesome! It should totally come out a-ok.

  30. Sonja October 16, 2015 at 1:55 pm

    If the sliced eggplant is 2″wide, how thick is it? Thanks in advance.


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