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Last Updated on June 17, 2021
Kid loved, this easy pizza casserole is a lower carb version that the whole family can enjoy! Top with all your favorite pizza toppings!
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. When you cut up your eggplant, if you notice it’s browin inside please note that eggplant with slight enzymatic browning is perfectly good to use
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 Italian grocery store so it cooks up like a ground beef. If you get links you’ll need to crumble them up.
Why this recipe works
Pepperoni pizza meets casserole and creates a super simple dish that you can whip up easily.
How to Make This Pizza Casserole Recipe:
Spread a light layer of pizza sauce over the eggplant and top this with half of the mozzarella and Parmesan.
Notes and Variations
- You can easily add more toppings like black olives, green peppers and keto fettuccine.
- You can make this in a casserole dish versus a large skillet.
If you like this Pizza Casserole recipe, you’ll love:
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Pizza Casserole
This easy, cheesy pizza casserole is the perfect main course!
Ingredients
- 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
Instructions
- 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).
- Spread a light layer of pizza sauce over the eggplant and top this with half of the mozzarella and Parmesan.
- Next add all the Italian pork sausage and top with the rest of the mozzarella and half of the balance of the parmesan
- Spread a layer of marinara over it all and put in your oven at 350 degrees for 1 hour.
- 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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 79mgSodium: 1133mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 29g
Olivia
Sunday 1st of December 2019
How is this a freezer meal? Do I freeze it after I cook it or put the ingredients on a bag and freeze before? You probably noted this somewhere, but I missed it.
Kelly Bejelly
Friday 6th of December 2019
You want to put it together and par bake it for 20 minutes. Let it cool and then freeze.
Sonja
Friday 16th of October 2015
If the sliced eggplant is 2"wide, how thick is it? Thanks in advance.
Kelly Bejelly
Monday 26th of October 2015
I would slice them 1/2" thick hun.
Strawberry Girl
Monday 10th of August 2015
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?
Kelly Bejelly
Monday 17th of August 2015
That sounds awesome! It should totally come out a-ok.
Lynn
Sunday 12th of April 2015
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!
Kelly Bejelly
Monday 18th of May 2015
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 :)
Rhonda
Sunday 1st of February 2015
In true Paleo there is no dairy allowed. No Cheese.
Meghan
Thursday 10th of September 2015
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!!
Kelly Bejelly
Tuesday 3rd of February 2015
Hi Rhonda, thanks for sharing that. I do follow a primal diet hun.