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Easy Low Carb Keto Crustless Pizza Casserole Recipe

A cozy, flavor-packed casserole that delivers all the familiar tastes of pizza without the crust — perfect for keto or low-carb eating. Ground beef, pepperoni, marinara, and two cheeses meld into a bubbly, satisfying bake that’s ready in under an hour. If you love quick low-carb dinners, try this casserole; for another easy weeknight keto meal, check out Easy Egg Roll in a Bowl.

Why make this recipe
This dish stands out because it’s effortless, family-friendly, and full of pizza flavor without the carbs. The following short paragraph explains what makes it special: it combines the protein and heartiness of a casserole with the savory, cheesy toppings of a favorite takeout pizza — no dough required — so you get maximum comfort and minimal carb count while still pleasing picky eaters.

Ingredients

1 lb ground beef
1 cup pepperoni slices
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1/2 cup chopped bell peppers
1/2 cup chopped onions
2 large eggs
1 tsp Italian seasoning
Salt and pepper to taste

Step-by-Step Guide to Making Easy Low Carb Keto Crustless Pizza Casserole

Overview of technique
This recipe is straightforward: brown the beef, soften the veggies, combine everything with the cheeses and eggs, then bake. The eggs bind the casserole so it slices neatly, while the cheeses create that golden, bubbly finish. Below is a clear, expanded step-by-step method including helpful tips and timing guidance so you’ll get consistent results every time.

Step 1 — Prep and preheat

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with nonstick spray or a little oil.
Chop the bell peppers and onions into roughly 1/4–1/2 inch pieces so they cook quickly and blend well into the casserole.

Step 2 — Brown the beef

Heat a skillet over medium heat. Add the 1 lb ground beef, breaking it up with a spoon.
Season lightly with salt and pepper as it cooks.
Cook until the beef is fully browned and no pink remains, about 6–8 minutes.
Drain excess grease if desired, or leave a small amount for added flavor.

Step 3 — Sauté the vegetables

Add the 1/2 cup chopped bell peppers and 1/2 cup chopped onions to the skillet with the browned beef.
Sauté for 3–4 minutes until the vegetables are softened but still have a little bite — this keeps texture in the casserole and prevents sogginess.
If you like a deeper flavor, cook a minute longer to caramelize the onions slightly.

Step 4 — Mix the casserole filling

Transfer the beef-and-veg mixture to a large mixing bowl.
Add 1 cup pepperoni slices, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 cup marinara sauce, 2 large eggs, 1 tsp Italian seasoning, and salt and pepper to taste.
Stir thoroughly until everything is evenly combined and the eggs are distributed — they will help bind the mixture as it bakes.

Step 5 — Assemble and bake

Pour or spoon the mixture into the prepared 9×13-inch baking dish, spreading it evenly.
Smooth the top gently with the back of a spoon or spatula for even browning.
Bake in the preheated oven for 25–30 minutes until the casserole is bubbly and golden on top. An inserted knife or toothpick in the center should come out mostly clean, and the edges should be slightly browned.

Step 6 — Rest and serve

Remove the casserole from the oven and let it cool for about 10 minutes. This resting time helps it set so slices hold together.
Slice into squares and serve warm, either straight from the dish or plated with garnishes.

Directions (as provided)

Preheat oven to 350°F (175°C).
Brown ground beef in a skillet over medium heat.
Add bell peppers and onions; sauté for 3-4 minutes.
In a bowl, mix beef mixture with pepperoni, marinara, cheeses, eggs, seasoning, salt, and pepper.
Transfer to a greased 9×13 inch baking dish.
Bake for 25-30 minutes until bubbly and golden.
Cool for 10 minutes before serving.

Tips for success

Use full-fat cheeses: they melt better and give a richer texture that feels more like traditional pizza.
Drain excess grease after browning the beef unless you prefer the extra beefy flavor; too much grease can make the casserole oily.
Let the casserole rest before cutting: the eggs and cheeses firm up while cooling, which yields clean slices.

Best Way to Store Easy Low Carb Keto Crustless Pizza Casserole

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days at 40°F (4°C) or below.
Freeze: Wrap portions tightly in plastic wrap and place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat: Warm individual portions in the microwave for 1–2 minutes or reheat in a 350°F (175°C) oven for about 10–15 minutes until heated through.

Serving Ideas for Easy Low Carb Keto Crustless Pizza Casserole

Serve with a crisp green salad tossed in lemon vinaigrette to cut through the richness.
Offer a side of roasted or steamed low-carb vegetables — broccoli, cauliflower, or zucchini are good choices.
For a heartier plate, top slices with extra pepperoni and a sprinkle of fresh basil or chopped parsley to brighten flavors.
Make it a brunch option: serve slightly warm with a fried or poached egg on top for extra protein and indulgence.

Tips to make Easy Low Carb Keto Crustless Pizza Casserole

Keep it simple: 3–5 quick tips
- Preheat the oven fully so the casserole starts baking immediately and cooks evenly.
- Shred cheeses fresh if possible — pre-shredded cheese contains anti-caking agents that can affect melting.
- Use a flavorful marinara (low-sugar if keto) to keep carbs down while maintaining the familiar pizza taste.
- Customize pepperoni — try turkey pepperoni for fewer calories or omit for a vegetarian version using mushrooms and additional veggies.

Variations

Pepperoni-free vegetarian spin (paragraph): To make a vegetarian crustless pizza casserole, skip the ground beef and pepperoni. Use a mixture of sautéed mushrooms, zucchini, spinach, and bell peppers; add a plant-based protein like crumbled firm tofu or a lentil mash if you want more heft. Keep the cheeses and eggs the same (or use dairy-free cheese and an egg substitute) and bake until set. The result keeps the pizza flavor profile but makes the dish meat-free and just as satisfying.
Two quick swaps (bulleted):
- Swap ground beef for Italian sausage (sweet or spicy) for a bolder, seasoned base.
- Replace marinara with a low-carb alfredo sauce and add spinach for a “white pizza” casserole twist.

FAQ
Q: How many carbs are in a serving?
A: Carb counts vary by marinara and pepperoni brand; using a no-sugar-added marinara and standard pepperoni, expect roughly 5–8 grams of net carbs per serving (estimate for a 6–8 serving casserole). For precise tracking, enter your exact brands and portion sizes into a nutrition calculator.

Q: Can I make this ahead of time?
A: Yes — assemble the casserole in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if baking straight from the fridge.

Q: How do I keep it moist and not dry?
A: Add a tablespoon or two of olive oil to the beef while sautéing if your meat is very lean, and avoid over-baking. The eggs and cheeses provide moisture, so remove the casserole once it’s just bubbly and golden rather than deeply browned.

Q: Can I freeze individual portions?
A: Absolutely. Slice into portions and wrap each piece tightly in plastic, then store in a freezer bag. Reheat from frozen in a covered dish in a 350°F (175°C) oven until warmed through, or thaw overnight first.

Q: Is there a dairy-free option?
A: Substitute dairy-free shredded cheese and use an egg substitute (like a chickpea flour batter or commercial egg replacer) to bind the casserole. Expect a different texture, but it will still be flavorful.

Extra tips on presentation and timing

Make it family-friendly: sprinkle extra mozzarella on top during the last 5 minutes of baking to create a melty cheese pull kids love.
For meal prep: divide into 6–8 portions and store individually so you can grab a keto-friendly lunch or dinner quickly.
Timing guide for weeknights: total active time is about 15–20 minutes; bake 25–30 minutes; with cooling, you’ll be done in roughly 50–60 minutes from start to finish.

Safety and dietary notes

If serving to guests with allergies, clearly label the casserole since it contains eggs and dairy. You can omit pepperoni for pork-free or halal needs and use appropriate substitutions.
For sodium-conscious eaters, choose low-sodium marinara and reduced-sodium pepperoni/cheese, and taste before adding extra salt.

Make-ahead and batch cooking suggestions

Double the recipe and freeze one pan for later: bake one now and freeze the other unbaked (covered) for up to 1 month. Thaw overnight before baking and add 10–15 minutes to the baking time.
To serve a crowd, bake in two 9×13 dishes rather than increasing depth; this shortens bake time and ensures even cooking.

Nutrition-minded swaps without losing flavor

Reduce fat: use 90/10 ground beef and part-skim mozzarella.
Lower sodium: select low-sodium marinara and choose a low-sodium pepperoni or omit it and add Italian-seasoned turkey breast slices.
Increase veg: fold in a cup of chopped spinach or shredded zucchini (squeeze excess moisture) to boost fiber and micronutrients.

Common mistakes and how to avoid them

Mistake: Overcrowding the skillet and steaming the vegetables instead of sautéing. Fix: Cook in batches or ensure the pan is hot enough for quick sauté.
Mistake: Not draining excess grease. Fix: Pour off most fat after browning to avoid an oily casserole.
Mistake: Skipping the rest period. Fix: Let the casserole sit 10 minutes so servings hold shape.

FAQ recap (brief bullet list)

Q: Can I use turkey pepperoni? A: Yes — it works well and lowers calories.
Q: Will the casserole be dry without crust? A: No — the cheeses and eggs keep it moist when you follow the recipe and avoid overbaking.
Q: Is marinara necessary? A: It adds authentic pizza flavor; use pesto or alfredo for variations.

Conclusion

This Easy Low Carb Keto Crustless Pizza Casserole is a dependable, comforting low-carb meal that brings pizza night to the dinner table without the carb load of traditional crusts. For more low-carb crustless pizza ideas and a close variation, see this helpful take on a crustless pizza casserole at Keto Pizza Casserole (Crustless Pizza) – Dr. Davinah’s Eats. If you’d like a slightly different approach with a deconstructed style, Kalyn’s Kitchen offers a great low-carb deconstructed pizza casserole option at Low-Carb Deconstructed Pizza Casserole – Kalyn’s Kitchen.