Cauliflower Pizza Casserole is cauliflower pizza in casserole form! High protein, low carb, and absolutely packed with veggies!

This is a recipe from 2015 that got its first facelift in 2017, and now it’s getting another one today! This recipe is absolutely delicious, and I’m so excited to bring it back to the front of the blog!

It’s so funny because back in 2015, when I made this recipe up, pre-riced cauliflower was not a thing.  You had to make your own. Then, for a while, Trader Joe’s was the only place you could get your cauliflower “pre-riced,” but it seemed like they were always out of it.  Flash forward a few years, and now you can get cauliflower rice at Costco.  Wild!  Talk about an example of market demand, haha. 

Anyway, I kept the instructions on how to rice your own cauliflower, but let’s be honest, you probably won’t.   I mean, I wouldn’t nowadays.  So, feel free to substitute pre-made cauliflower rice instead of making your own.  Either way, this recipe is delicious, feeds a huge crowd, gives lots of leftovers, and comes together quickly! As always, let me know if you try it!

How to Make Cauliflower Pizza Casserole

*Note this is a visual how-to section.  The full printable recipe is at the very bottom of this post.  

First, you’ll start by chopping some onion and garlic, then sauteeing it until translucent and tender.  Then add in some Italian sausage and cook it up!

Next, if you are going to make your own cauliflower rice, do that now in the food processor.  Or skip this if you bought pre-riced cauliflower. So, I haven’t tried this yet, but I believe that if you bought frozen riced cauliflower, you could just layer it in frozen.  Cauliflower rice doesn’t give off enough liquid when defrosting to make it a problem.  But, just keep in mind I haven’t tried this yet, so fresh is your safest option.  Layer the rice on the bottom of a greased 9 x 13 pan.  

Mix your sauce with eggs, egg whites, seasonings, and parmesan cheese.  Layer the meat/onion mix over the cauliflower and then top with the sauce mixture. 

Next, you’ll top with a layer of mozzarella cheese, parsley, and pepperoni.  Cover with foil and bake!  

Bake covered for 20-30 minutes and uncovered for 20-30 minutes.  Serve with “pizza toppings” like red pepper and parmesan.  

Ingredient Swaps and Substitutions 

Suggested swaps and substitutions are below.  I’ve never tried to make it dairy-free, but you could use dairy-free cheese and try it! Let us know how it goes!

• Yellow Onion – sub white onion if needed
• Garlic –  do not sub; can omit if needed, and use some garlic powder in the sauce.  
• Avocado Oil – or Extra Virgin Olive Oil 
• Ground Italian chicken – pork works as well!  
• Cauliflower – sub cauliflower rice 
• Parmesan – do not omit or sub. If you need it to be dairy-free, you could try dairy-free parmesan or nutritional yeast, but I have not tried it. 
• Egg whites – sub four additional whole eggs
• Eggs – do not omit or sub 
• Pizza sauce – sub marinara if needed
• Pizza seasoning – sub-Italian seasoning or 1tsp basil, 1tsp oregano, and 1 tsp graham masala
• Parsley – You can sub 1T dried parsley or use fresh basil instead 
• Mozzarella – do not sub or omit unless you use your favorite dairy-free mozzarella cheese
• Pepperoni – optional

How to Store and Freeze Cauliflower Pizza Casserole 

Store: Store in an airtight container for up to five days in the refrigerator.  

Freeze:  Freeze leftovers in a freezer-safe container for up to three months.  Defrost under refrigeration and reheat in the microwave.  Or defrost in the microwave and reheat in the microwave.  

Any leftovers should be reheated to 165F

You May Also Like:

• 20 Healthy Cauliflower Rice Recipes
• Low Carb Enchilada Casserole 
• Low Carb Zucchini Lasagna with Italian Chicken 

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!