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Pizza Casserole (Low Carb)

August 27, 2012 · Kelly Bejelly · 57 Comments

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pizza casserole in a cast iron skillet with text overlay on top

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Last Updated on December 29, 2020

Kid loved, this easy pizza casserole is a lower carb version that the whole family can enjoy! Top with all your favorite pizza toppings!

pizza casserole in a cast iron pan

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 Italian grocery store so it cooks up like a ground beef.  If you get links you’ll need to crumble them up.

low carb pizza casserole on a plate with a cast iron pan in the background.

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:

Pre-heat your oven to 350 degrees. 
 
Grease your large skillet 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 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.

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:

Keto Cheese Crisps

Keto Calzone Recipe

Keto Pizza Crust


Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Continue to Content
PALEO PIZZA
Yield: 6

Pizza Casserole

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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

  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 Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 79mgSodium: 1133mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
Cuisine: Italian / Category: Main Course
Kid loved,  this easy pizza casserole is a lower carb version that the whole family can enjoy! Top with all your favorite pizza toppings!
pizza cassrole in a cast iron pan with text overlay on top

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Main Course

Previous Post: « Paleo Menu: Lunch Ideas
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About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

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Comments

  1. Crystal @ Simply Being Mommy says

    August 27, 2012 at 9:22 am

    This looks tasty. Not sure I could stand the eggplant though.

    Reply
    • anne marsaw says

      April 9, 2015 at 5:51 pm

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

      Reply
  2. Courtney says

    August 27, 2012 at 9:47 am

    Oh my gosh! I need this!

    Reply
  3. Colleen says

    August 27, 2012 at 10:51 am

    Oh WOW this looks really good and amazing!

    Reply
  4. HilLesha says

    August 27, 2012 at 11:36 am

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

    Reply
  5. Jenn says

    August 27, 2012 at 7:15 pm

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

    Reply
  6. Virginia from That Bald Chick says

    August 27, 2012 at 7:57 pm

    Oh my yum!

    Reply
  7. Notorious Spinks says

    August 27, 2012 at 9:59 pm

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

    Reply
  8. Kiersten @ Oh My Veggies says

    August 28, 2012 at 7:37 am

    I love the idea of using eggplant as a base for the casserole!

    Reply
  9. April Decheine says

    August 28, 2012 at 9:34 am

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

    Reply
  10. Tammy says

    August 28, 2012 at 10:00 am

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

    Reply
  11. Liz @ A Nut in a Nutshell says

    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!

    Reply
  12. Donna says

    August 28, 2012 at 4:46 pm

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

    Reply
  13. Penelope (NYC Blogger) says

    August 28, 2012 at 4:54 pm

    Wow, that looks good! What are you cooking in it, is that cast iron?

    Reply
    • Kelly Bejelly says

      August 28, 2012 at 5:08 pm

      Yep, it’s an 8″ cast iron pan.

      Reply
  14. A Time Out for Mommy- Elaina says

    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!

    Reply
  15. Anne - Mommy Has to Work says

    August 29, 2012 at 11:43 am

    This looks wonderful! Thanks!

    Reply
  16. Jennifer says

    August 29, 2012 at 2:13 pm

    I need this in my life!

    Reply
  17. Jenn @therebelchick says

    August 29, 2012 at 2:21 pm

    That casserole looks delicious!

    Reply
  18. Connie Seattle Mom Blogger says

    August 29, 2012 at 3:00 pm

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

    Reply
  19. Canadian Mom Blogger says

    August 29, 2012 at 7:19 pm

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

    Reply
  20. Tricia Nightowlmama says

    August 29, 2012 at 9:30 pm

    WOW Does tht ever look incredibly delicous

    Reply
  21. Kathleen says

    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.

    Reply
  22. Toni says

    August 31, 2012 at 5:47 am

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

    Reply
  23. Ty @ Mama of 3 Munchkins says

    August 31, 2012 at 6:17 am

    Looks delicious!

    Reply
  24. Marcie W. says

    August 31, 2012 at 4:29 pm

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

    Reply
  25. Stefani says

    August 31, 2012 at 8:42 pm

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

    Reply
  26. Lolo says

    September 1, 2012 at 1:38 pm

    This looks delish!

    Reply
  27. MomStart (Ashley) says

    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…

    Reply
    • Kelly Bejelly says

      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 😛

      Reply
  28. Stefanie says

    September 1, 2012 at 8:42 pm

    I love eggplant, so I know this is good!

    Reply
  29. Debbie says

    September 1, 2012 at 8:44 pm

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

    Reply
    • Kelly Bejelly says

      September 1, 2012 at 8:57 pm

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

      Reply
  30. Alex Brookins says

    January 12, 2013 at 9:13 pm

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

    Reply
    • Kelly Bejelly says

      January 13, 2013 at 1:20 am

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

      Reply
  31. Courtney says

    May 30, 2013 at 1:39 pm

    yum Kelly!!

    Reply
  32. cARLA rOGERS says

    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.

    Reply
    • Kelly Bejelly says

      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!

      Reply
      • carla says

        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. 🙂

        Reply
        • Kelly Bejelly says

          April 17, 2014 at 7:33 pm

          Yeah! Thanks so much for sharing that Carla 🙂

          Reply
  33. Lisa says

    July 13, 2014 at 4:47 am

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

    Reply
    • Kelly Bejelly says

      July 13, 2014 at 7:21 pm

      Yes, I think it would work well!

      Reply
  34. Bethany says

    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!

    Reply
    • Kelly Bejelly says

      August 29, 2014 at 10:35 pm

      Hi Bethany, I don’t peel it hun.

      Reply
  35. angelica says

    October 23, 2014 at 8:14 am

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

    Reply
    • Kelly Bejelly says

      October 24, 2014 at 7:58 am

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

      Reply
  36. Rhonda says

    February 1, 2015 at 12:02 pm

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

    Reply
    • Kelly Bejelly says

      February 3, 2015 at 8:54 am

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

      Reply
    • Meghan says

      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!!

      Reply
  37. Lynn says

    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!

    Reply
    • Kelly Bejelly says

      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 🙂

      Reply
  38. Strawberry Girl says

    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?

    Reply
    • Kelly Bejelly says

      August 17, 2015 at 8:16 am

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

      Reply
  39. Sonja says

    October 16, 2015 at 1:55 pm

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

    Reply
    • Kelly Bejelly says

      October 26, 2015 at 9:07 am

      I would slice them 1/2″ thick hun.

      Reply
  40. Olivia says

    December 1, 2019 at 10:33 am

    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.

    Reply
    • Kelly Bejelly says

      December 6, 2019 at 6:59 am

      You want to put it together and par bake it for 20 minutes. Let it cool and then freeze.

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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