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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
This looks tasty. Not sure I could stand the eggplant though.
I thought the same things, so when I make it I will use zucchini instead
Oh my gosh! I need this!
Oh WOW this looks really good and amazing!
I don’t do pork, but that looks good!
We have some garden eggplant coming in. This looks like a great way to use it.
Oh my yum!
I will have to try this. It looks and sounds yummy!
I love the idea of using eggplant as a base for the casserole!
Looks great, I have the little egg plant that I could add to it too.
Yummy! Do you have a coconut flour recipe for pizza dough?
I don’t know much about eggplant, but I have to say that looks delicious! Plus, I’m a HUGE casserole fan!
I love casseroles, my hubby LOVES pizza, so I have got to try this!
Wow, that looks good! What are you cooking in it, is that cast iron?
Yep, it’s an 8″ cast iron pan.
Looks delicious! I truly enjoy visiting your blog to see what awesome recipes you have for the day!
This looks wonderful! Thanks!
I need this in my life!
That casserole looks delicious!
That’s a simple ingredient list for such a great-looking meal!
I would have to pass on the eggplant, but otherwise it looks delicious!
WOW Does tht ever look incredibly delicous
I didn’t know it was possible, but you have my mouth watering at 9AM. This looks so good.
I am a big fan of casseroles. This one looks so yummy!
Looks delicious!
We LOVE eggplant!! I’ve pinned and this will be added to next week’s dinner menu!
This looks really good. I want to try to make one!
This looks delish!
I’ve got a husband who’s not a fan of eggplant. I wonder if he’d like this too…
My husband does not like eggplant so he didn’t eat the “crust”. He killed the rest of it 😛
I love eggplant, so I know this is good!
I made this tonight and it is excellent! A definate keeper
Thank you so much Debbie. It’s even better the next day 😛
He ate a tomato based casserole?? You should get an award for this recipe!! 😀
Ha! He loves tomato is just gives him heartburn like crazy.
yum Kelly!!
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.
You can soak in water and then fry it to help. I’m too lazy to do this, lol!
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. 🙂
Yeah! Thanks so much for sharing that Carla 🙂
Do you think you could use Zucchini instead of the eggplant ?
Yes, I think it would work well!
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!
Hi Bethany, I don’t peel it hun.
i cant find spicy Italian pork sausage crumble you have a recipe for it? or substitute?
You can’t use regular Italian sausage or ground pork and season with oregano, basil, etc.
In true Paleo there is no dairy allowed. No Cheese.
Hi Rhonda, thanks for sharing that. I do follow a primal diet hun.
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!!
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!
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 🙂
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?
That sounds awesome! It should totally come out a-ok.
If the sliced eggplant is 2″wide, how thick is it? Thanks in advance.
I would slice them 1/2″ thick hun.
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.
You want to put it together and par bake it for 20 minutes. Let it cool and then freeze.