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Cauliflower Pizza Casserole

Cauliflower Pizza Casserole is a healthy pizza casserole with less mess than the cauliflower pizza crust, but even more delicious (more toppings and more cheese!) - Gluten Free
Course Dinner
Cuisine American
Keyword casserole, low carb, pizza
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Inactive Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 230kcal
Author Kelli Shallal MPH RD



  • Preheat oven to 375F.
  • Place a large pan over medium-high heat. Sauté onion and garlic about 5 minutes until translucent and tender.
  • Add ground chicken and sauté until cooked all the way through, about 10 minutes.
  • Cut cauliflower into florets, wash, and shred using the shredder attachment of your food processor or a hand shredder.
  • Spray the bottom of a 9x13 baking dish with cooking spray and layer bottom with shredded cauliflower and then add the meat/onion mixture.
  • Whisk eggs, egg whites, pizza sauce, pizza seasoning, and parmesan together in a small bowl.
  • Poor egg mixture over cauliflower/meat and mix until combined.  Top with ½ cup mozzarella and 1/3 cup chopped parsley. Optional to top with pepperoni! 
  • Bake 60 minutes at 375F.  30 Minutes covered with foil and 25-30 minutes not covered with foil.  It’s done when a crust forms on the outside and is completely set (doesn’t jiggle when you shake it.) Let Stands 10-15 minutes. 


*Note I started to get a little worried when baking this, it seemed like the middle was NEVER going to set.  I ended up taking it out and letting sit for 15 minutes, and it firmed up nicely.  If I made this again I would hold off on the cheese and bake it uncovered until set; then I would add the cheese and broil it quickly.


Calories: 230kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 757mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 19.5mg | Calcium: 188mg | Iron: 2.9mg