August 27, 2012   By Kelly Bejelly

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.

PALEO PIZZA

PALEO PIZZA

Pizza Casserole

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

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

Instructions

  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 layer of marinara 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.

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66 Comments

    • anne marsaw
      April 9, 2015 at 5:51 pm

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

  • August 27, 2012 at 9:47 am

    Oh my gosh! I need this!

  • August 27, 2012 at 10:51 am

    Oh WOW this looks really good and amazing!

  • August 27, 2012 at 11:36 am

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

  • August 27, 2012 at 7:15 pm

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

  • August 28, 2012 at 9:34 am

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

  • August 28, 2012 at 10:00 am

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

  • 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!

  • August 28, 2012 at 4:46 pm

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

    • Author
      Kelly Bejelly
      August 28, 2012 at 5:08 pm

      Yep, it’s an 8″ cast iron pan.

  • August 29, 2012 at 2:13 pm

    I need this in my life!

  • August 29, 2012 at 7:19 pm

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

  • 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.

  • August 31, 2012 at 5:47 am

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

  • August 31, 2012 at 4:29 pm

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

  • August 31, 2012 at 8:42 pm

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

  • September 1, 2012 at 1:38 pm

    This looks delish!

  • 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…

    • Author
      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 😛

  • September 1, 2012 at 8:42 pm

    I love eggplant, so I know this is good!

  • Debbie
    September 1, 2012 at 8:44 pm

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

    • Author
      Kelly Bejelly
      September 1, 2012 at 8:57 pm

      Thank you so much Debbie. It’s even better the next day 😛

  • Alex Brookins
    January 12, 2013 at 9:13 pm

    He ate a tomato based casserole?? You should get an award for this recipe!! 😀

    • January 13, 2013 at 1:20 am

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

  • 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.

    • 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!

      • 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. 🙂

        • April 17, 2014 at 7:33 pm

          Yeah! Thanks so much for sharing that Carla 🙂

  • Lisa
    July 13, 2014 at 4:47 am

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

  • 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!

    • August 29, 2014 at 10:35 pm

      Hi Bethany, I don’t peel it hun.

  • angelica
    October 23, 2014 at 8:14 am

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

    • October 24, 2014 at 7:58 am

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

  • Rhonda
    February 1, 2015 at 12:02 pm

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

    • February 3, 2015 at 8:54 am

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

    • 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!!

  • 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!

    • 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 🙂

  • 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?

    • August 17, 2015 at 8:16 am

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

  • Sonja
    October 16, 2015 at 1:55 pm

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

    • October 26, 2015 at 9:07 am

      I would slice them 1/2″ thick hun.