This keto pepperoni pizza cauliflower casserole is so delicious that it has won over even sworn cauliflower haters! It’s also easy and economical, making it the perfect low carb dinner or side dish!
One of my absolute favorite foods since I went low carb and gluten free is the “Better than Potatoes” Cheesy Cauliflower Puree – I eat it all the time!
In fact, it’s so satisfying and filling, that I can make a keto meal out of just a bowl of the low carb cauliflower puree, and nothing else.
The other day I was starving, but also craving some protein, and all I had besides cauliflower and cheese was some pepperoni.
Now I don’t even LIKE pepperoni, and I don’t know what possessed me to think that this would be a good idea, but I threw some pepperoni and shredded mozzarella into my magic bullet with the cauliflower, and blended it into a puree (along with the usual cream, butter, salt and pepper.)
It was SO GOOD!
The pepperoni added a complexity to it that is hard to describe – the slight sourness that pepperoni has just worked so well with the cauliflower – it was like culinary magic!
In thinking that I wanted to share this keto pepperoni cauliflower casserole recipe with you, I wondered how I could make it even better. So I spread it into a casserole dish and covered it generously with more mozzarella and pepperoni, and tossed in the oven to bake.
HOLY MOLY THAT WAS AMAZEBALLS!!!!!
Think your kids won’t eat cauliflower? Guess again!
My 5 year old who can’t even stand the smell of cauliflower when I’m cooking it, ate some and pronounced it “delicious!” It’s cheesy, creamy, and just plain awesome. You could even spread a little pizza sauce under the layer of mozzarella if you want a more authentic “pizza” flavor, but it really doesn’t need it.
I cannot wait for you guys to try this keto pepperoni pizza cauliflower casserole and report back! It shouldn’t work, in fact it sounds crazy, but it’s so good that you’ll just have to trust me on this one and try it out! I know you guys are going to love it too!
As a bonus, it’s incredibly easy to make and tastes just as good leftover the next day!
More Keto Cauliflower Casserole Recipes
Cheesy Green Chicken Enchilada Cauliflower Casserole
Jalapeno Popper Cauliflower Casserole
Keto Chicken Pesto Cauliflower Casserole
75 Best Keto Cauliflower Casseroles
Keto Pepperoni Pizza Cauliflower Casserole
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over! Low carb, gluten free, nut free, egg free.
Ingredients
For the Puree
- 4 cups cauliflower florets
- 2 tablespoons Heavy Cream
- 1 tablespoon Butter
- 8 slices pepperoni
- 1/4 cup shredded mozzarella cheese
- salt and pepper to taste
For the Casserole
- 12 slices pepperoni
- 1/2 cup shredded mozzarella cheese
Instructions
For the Puree
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with cream and butter.
- Microwave, uncovered, on high for 10 minutes.
- Stir to coat cauliflower with cream/butter mixture.
- Microwave for another six minutes on high (or until tender.)
- Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
- Puree until smooth.
- Season with salt and pepper to taste.
- You can adjust the cream and butter to your preference for consistency.
For the Casserole
- Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
- Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
- Bake at 375 degrees (F) for about 20 minutes.
- Alternatively you could microwave this for 5 minutes.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Category: keto main dish
- Method: microwave
- Cuisine: italian
Nutrition
- Serving Size: 3/4 cup
- Calories: 207
- Fat: 15g
- Carbohydrates: 5g net
- Protein: 10g
Keywords: keto pizza casserole, keto cauliflower casserole
Dianne M Ledebur says
I love it when a Keto recipe ends up being a whole family pleaser and this one was loved by ALL the family! WIN!
★★★★★
Helen says
Amazing flavor! Filling, satisfying, easy to make. A perfect quick dinner.
Sarah in CA says
And we have another winner. This is a very easy recipe to made dairy free for those who must. I did add some Italian seasoning and Trader Joe’s spaghetti sauce. My daughter can’t digest onions or garlic. This was a wonderful substitute for pizza without the gluten free crust. Very economical in comparison.
★★★★★
Patricia says
edit to my previous post (how could I forget..)
“satisfies that craving for pizza” AND MASHED POTATOES all at once.
★★★★★
Mellissa Sevigny says
haha right? It’s a win/win for sure!
Patricia says
I’ve lost count of how many times I’ve made this wonderful recipe. I would be surprised if it is not one of your most popular recipes. The beauty lies in the simplicity of its ingredients and ease of preparation. It tastes fantastic and satisfies that craving for pizza while remaining such a healthy dish. Well, I’d write more but I have one ready to go in the oven right now. YUMMO for me today.
★★★★★
Sherri McClintock says
I roasted the cauliflower with olive oil and Italian spices, garlic and onion salt. If you want texture only puree 1/2 of the roasted cauliflower. I add 1/4 c ricotta and 1 slice provolone cheese cut up to the mixture. Absolutely delicious.
Suzanne says
I haven’t been able to get my boys or husband to eat cauliflower mash but maybe they would eat this. It’s worth a try. It looks fantastic!
Lena says
After reading the rave reviews, and having cauliflower which I had to use, I made this tonight. I added additional 1 tablespoon heavy cream and butter. I put the mixture in parchment muffin liners. i agree with another review, there was something missing – flavor. If I make this again, I think I will try adding some Italian seasonings (oregano, basil, garlic powder). It may taste better the next day. But I did eat 2 muffins, so I guess it wasn’t horribly bad, just missing flavor. I used whole milk mozzarella, not skim.
Tammy says
Cauliflower pepperoni pizza serving 3/4 cup
Jen says
Could I use riced cauliflower to make this??
Mellissa Sevigny says
Yes!
Jen says
Thank you!!!
Jennifer Ward says
I made this last night and it was perfect. We are a family of three and my child ate most of it and me and dad finished it. I actually made another one right after so that I could take it to work for lunch. I followed the recipe to the T and it was BOMB! On the second one, I added some black olives. Thank you for this! I will make diff variations all the time now!
★★★★★
Patricia says
For 5 years now, this remains one of my favorite cauliflower recipes. It is so incredibly easy to make w/ frozen cauliflower in the microwave and a food processor, plus I always have mozzarella cheese and pepperoni on hand. When I don’t have the energy to make a meal (hard day of shopping) this always saves the day.
Cailin says
I hate cauliflower and this was so amazing! I added some Italian seasoning to the purée and used pizza sauce on top to help hide the cauliflower taste. I’ll be making it for the second time tonight. One of my new favorites!
Mellissa Sevigny says
This isn’t a pizza, it’s a casserole. There is nothing about this that would have been crusty, nor is it meant to be. Sorry you weren’t a fan.
Lake says
I’m typically a cauliflower hater, but after roasting the cut up cauliflower and putting pizza ingredients on it…I’m a big fan. I wish I had made more cauliflower though for a more crust-like experience! Will eat again!!
★★★★
Mel says
I can’t wait till try this! It combines so many of my favorite things.
★★★★★
schwabbie says
I have never skeptical of pepperonis and cheese. It was awesome! Can’t wait to have it for lunch tomorrow!
★★★★★
true says
This recipe is delicious as is. So if you don’t have a lot of other ingredients, it will be great. That’s said I add the extras. Pizza sauce, black olives, little crumpled bacon, spices. It’s very filling and nothing fills me up normally. I was stunned how good it tastes, I was diagnosed with Celiac Disease years back and gluten free pizza’s cost and arm and a leg, as does the flour to make one from scratch. This recipe is a very satisfying inexpensive substitute.
Theresa says
Can’t wait to try this! Can it be frozen and reheated?
Thanks,
Theresa
Mellissa Sevigny says
In theory it could Theresa but I’ve never tried it so I couldn’t say for sure.
Gina says
Why do people always ask this? Just try it yourself and find out.
Amber Myers says
Do you think this would hold up if I put leftovers in freezer for later use?
Mellissa Sevigny says
It was originally intended to be smooth, but some find they like it better with the cauliflower being a chunkier consistency – it’s really a matter of personal preference so go with whatever you like better!
Emily says
Although the idea of pureeing pepperoni kind of put me off, I need more GF ways to eat my vegetables, so I gave it a shot. Delicious! I followed your suggestion of adding some sauce between the puree and the cheese topping, and I’m glad I did. I found that the first 10 minutes in the microwave was more than enough time for the cauliflower to tenderize. I think it was even better the next day.
★★★★
Shadow says
Just found this from a list off MSN. Now I’m borrowing my sister’s food processor and hitting the grocery store. I can’t wait to try this!! Thank you for the great recipe!
★★★★★
KalynsKitchen says
Oh yes, this sounds wonderful!
Jacqueline says
This is by far my favorite low carb recipe. BY FAR. I like to add extra cream and butter to the cauliflower and annihilate it with my VitaMix and then portion it out in ramekins. The rest of the fam isn’t low carb, but they will eat this with pleasure so sometimes I have to make it as a whole casserole. :)
Tracy says
Made this tonight but used clarified butter and coconut cream instead of the heavy cream. Used “Go Veggie” stretchy cheese instead of real cheese. Also steamed the cauliflower since I no longer use a microwave.
It came out a little “loose.” Not sure if I used too much butter or what. But it came out like mashed potatoes with cheese melted in. I may not steam the cauliflower as much next time and/or will use less butter and cream.
It was out of this world delicious, but not sure I could serve it to others due to the strange consistency.
★★★★
Mellissa Sevigny says
If made as written, the consistency would be much thicker I’m sure.
Angelle says
I have a bag of cauliflower crumbles. Any idea how many cups of crumbles I should use for this recipe? Thanks!
Sunrise says
Absolutely delicious!! Thank you for sharing this incredible recipe!!
★★★★★
Amalia says
Great idea from usual mashed cauliflower. Have made this a few time as a side and it is great, may also put some leftover sauce on top next time. Thanks!
Kiy says
How does this make 4 servings? I made it for dinner and it made a bowl. so disappointed! especially since a medium sized head of califlower was 4.99 at the store.. highly disappointed.
Cath says
So you ate an entire medium sized head of cauliflower as one serving?
Kathleen says
Oh My!!!!! I just discovered your site and all these recipes and I am going insane with excitement! We are getting back to our low carb/no carb high protein eating plan and what a Real Find this and “YOU” are!!!!!!
Will make this recipe this weekend and we are going to follow your 12 week plan FOR SURE!. Both my husband and I lost alot of weight doing this kind of healthy eating and then slowly let old habits take over and gained weight. Now it is just terrible hard to get back on track and all of this has just really given me a jump start to get us back on the track! Thanks for all your time and effort and I’m already so grateful!! I too wish you would make hardcover books as not easy with the downloads! Bless you and yours for a great New Years!
★★★★★
Mellissa Sevigny says
Welcome Kathleen! Keep me posted on your progress with the plans!
Ashley says
I made this for the first time this past Friday and I have now made it 2 more times since then. Gonna have to start doubling the recipe. Or not because then I will probably still eat the whole thing lol Thanks so much!
★★★★★
Mellissa Sevigny says
It’s been awhile since I’ve made this Ashley but your comment reminded me that IT’S TIME. Putting pepperoni on my shopping list! Thanks!
Linnea says
Thank you for helping me! After searching and searching for just the right recipe I’ve decided this would be my first gluten free meal-making recipe ever, as I’m trying it for “Take them a Meal” for a friend. Can I freeze this ahead of time? Does it change baking instructions? And are most sauces gluten free?
Andrea says
I have had this pinned for FOREVER and finally got to make it tonight while the rest of the family had regular take out pizza…they all wanted mine!!! I did change things up a bit adding garlic, oregano, basil and an Italian spice blend to the cauliflower mixture and also made sauce out of tomato paste with spices in it. All I can say is it was HEAVEN!
Every time I make one of your recipes or read your posts I am transported to the scene from Notting Hill when Julia Roberts is brought to Hugh Grants birthday dinner and the kid sister fawns all over her telling her that she feels that they could be best friends…yes, I’m the kid sister lol
Thanks for all you share and give!
Virginia says
This sounds like a great recipe. In fact, I am making it for dinner. I will however, steam the cauliflower on the stove. Microwaving can rob you of up to 95% of the nutrients in your food.
Joseph says
How can this recipe be for 4 ppl? I just found it and think it the best thing in Tha whole world other than my wife and my smoker that is.
Jennifer says
Eating this as we speak…IT’S DELICIOUS! I made mine in my Vitamix so its very very pureed…May stop and let it have a little consistency next time. I really seasoned it up I must admit…I added extra pepperoni…a heaping spoon of minced garlic, some parm cheese and a BIG spoon of italian seasoning.I added a layer of pizza sauce before going it with more cheese and pepperoni. Not too excited about the consistency ( mashed potato like…but i really pureed it a lot in the Vitamix and nothing escapes it with chunks unless you try )but the taste is fantastic so it balances out. :)
Kei says
I made the first batch following the recipes and my boyfriend couldn’t keep his hands off my plate! I made a second larger batch this time using 2 cauliflower head, first head mixed with bacon, after layered bacon strip in the middle, cheese, chicken(baked with the bacon fat), second cauliflower head (plain) topped it with cheese. The cauliflower and bacon taste so good together! Thank you for having so many awesome recipes! This is one of my favorite sites ♥
Kim says
That sounds amazing!!! I made this recipe this weekend and it was a hit! I can’t wait to make your version too!!
Danielle says
This is yummy as is written, but I wanted more protein so I added cooked chicken tenderloins (that I had flattened some with a meat Mallot). This was heaven. The kids did love it too. I’ve only recently discovered you (and the keto diet). Your recipes are wonderful. Your blog is informative and entertaining too. Thanks for all the hard work you put into it all.
Kira says
Found this on buzz feed and OH MY GOODNESS DELICIOUS!! Thank you for posting! Tasted amazing! Did it minus the pepperoni. Cauliflower is a miracle veggie!
Jennifer Wood says
My husband had to go low-carb for health reasons about 6 months ago and now prefers lower-carb since he generally feels better, and I’m always trying to mix things up for him. He also need a crazy amount of calories right now since he’s going through firefighter school. I tried this recipe and it was a great success on both counts. I changed it up a little by “ricing” the cauliflower as he doesn’t really like pureed, then microwaved it for 5 minutes with the cream and butter and then 3, then added oregano and basil along with the cheese, salt and pepper. I added pizza sauce as some of the comments suggested, then put lots of pepperoni on top along with extra cheese. Super good!
Mary says
I’d like to try this with frozen florets, since you said that you do that all the time, I believe. How much frozen cauli should I use to equal 1 medium head? And then do you just start from frozen in the microwave, or do you let it thaw first?
I apologize if someone asked this already, as I did read everything, but the thread is long now….congrats on that!
I hate chopping up fresh cauliflower, but love the taste of fresh. I bought a good quality frozen cauliflower to use in my favorite cheesy cauli bake, and I could tell the difference…more of that “sulfur” flavor that people don’t like.
Thanks! Mary
Mellissa Sevigny says
I would try out 4 cups of thawed and drained frozen florets. Then microwave them to cook – though since they are blanched before freezing you may need to cook them for less time to get them soft. I would do it in ten minute, then five minute increments until they are done. Enjoy!
Vivian says
I can’t wait to try this – it looks and sounds delicious!
T.L. says
I made it this afternoon and it came out really well! It still had a strong cauliflower taste, though, so I didn’t care for it (I was hoping I could trick myself into eating it, but alas). Still a great recipe!
Mellissa Sevigny says
I am super sad that this didn’t win you over to the joys of cauliflower. I will not be defeated….stay tuned. :)
Jess says
I am a returning-low-carber. After losing 100 pounds in 2009 I slowly and steadily regained through a high-risk pregnancy and some subsequent health issues. After putting off a re-start for WAY longer than I should have, I’m back on the wagon. This is absolutely a favorite recipe and I was thrilled to have this again tonight. I have made this many times, sometimes as-is, sometimes with a THIN layer of pizza sauce depending on my carbs for the day. I like to add in some garlic powder, basil, seasoned sale, & black pepper. But it’s just as good without. Seriously, this is amazing and addictive and LEGAL on a low carb plan. Thank you thank you!
Carol says
I am a Dukan Dieter and always looking for something new. This struck me as something my very supportive husband and son (10) would like.
I doubled the recipe to use as dinner. I pureed one head of cauliflower, adding about 4 oz mushroom, 2 thin slices of onion and about 1/4 cup homemade pizza sauce.
I cut the second head up into florets and microwaved to a tender crunch. After blotting dry, I mixed the 2 cauliflowers together.
In a 7×10″ pan, I put a smidge of pizza sauce and half of the cauliflower. I sprinkled about 4 oz. cooked turkey sausage, 1/4 c. crumbled bacon and 1/2 c fat free cheese. Drizzled more sauce and repeated. I shmooshed (yes, that is a word in my house) it down and baked at 375 degrees for about 25 minutes. Let cool for about 5 minutes before I served it.
I kid you not – my son and husband fought over the last spoonful. this is definitely a keeper.
Amy says
Tried this recipe and it turned into a big pile of pizza mush. :( Not sure why! I did use wet mozarella and also pizza sauce. Could that be why? The puree just seems strange to me.. it was the consistency of sour cream. Where am I going wrong?
Mellissa Sevigny says
Did you microwave your cauliflower to dry it out? If not then it would have been runny to start with and the sauce and cheese would have made it worse. That’s the pm,y thing I can think of – sorry it didn’t work out for you!
Amy says
Yes, did microwave it but microwaved it with the heavy cream also! Are you supposed to microwave the cauliflower by itself? Also, is the cauliflower supposed to be pureed to a more pasty type texture or is it still supposed to be fluffy?
Barbara says
I have made this three times in four days! This is now my favorite low carb meal. The last time I added sausage along with the pepperoni and it was awesome! Thanks for the recipe!!
Mellissa Sevigny says
I never get sick of it either Barbara! I made a big batch the other day and ate it for lunch AND dinner yesterday! Will polish off the last of it today and will be sad when it’s gone! :) So glad you liked it!!!
Tony Daloia says
Made this. It came out kind of wet. So I added some grated parm cheese. It was awesome. My son had it and asked if he could take the leftovers for lunch at work. This is one awesome cauliflower recipe. Thank you.
Cynthia says
I tried this tonight and I have no idea what went wrong, but it ended up only being about 1 inch deep :( I used an 8.5×6.5 dish and I felt so defeated when I was making the puree and that was all it was producing. I followed instructions word by word. Bummer!
Lynna says
Okay, I’ll admit I was a skeptic. HOWEVER, I made this for dinner tonight and it is soooooo friggin’ tasty! The husband has been a bit dubious of the whole low-carb thing, but he loved this as well. I’m already thinking up different cheese/meat/fish combinations. I cannot WAIT to start trying other recipes!
Mellissa Sevigny says
Thanks Lynna! So glad that this dish won you guys over – hopefully you’ll like some of the other recipes just as much! Try the jalapeno popper cauliflower casserole, it’s at least as good as this one and you can throw in some cooked chicken and it’s a complete meal! Let me know what you think if you try it!!!
shanda says
I tried your recipe!!! :) http://shandawanda.wordpress.com/2014/10/03/recipe-hit-and-miss/
Jessic says
Just found this recipe on pinterest and made it tonight. Its amazing, it really is. I mixed in some olives and diced jalapenos and added more on top with some bell peppers and the only problem I have with it is that I could eat the whole pan.
Mellissa Sevigny says
Welcome to my world Jessica – portion control is the hardest part when it’s that delicious! Your additions sound yummy, so glad you liked it!
Robin says
I see the approximate nutrition info. What is considered a portion?
Thanks
jen says
i used low fat greek yogurt instead of cream, turkey pepperoni and low fat bacon bits instead of all pepperoni, low fat butter, – it was so good!
Sami says
i just got diagnosed with Celiac on Monday and I have been totally lost as what to cook, what to eat, what to not eat…. just kind of a nightmare. This was the first GF recipe that I decided to make and I am so glad that I did. This was AMAZING! Even my sister, who is totally opposed to veggies, fell in love with it. My toddler also ate every bite of his “mmm dis good mama”. Thank you! I will be trying more of your recipes.
Mellissa Sevigny says
Welcome Sami – sorry to hear that you have Celiac, but I’m happy that it brought you to IBIH. I’m sure a diagnosis like that is hard to wrap your head around – so many “normal” foods you can’t eat now. The good news is that there are more available alternatives to all of your favorite gluten-laden foods now than there have ever been, so I’m sure you’ll adjust just fine! So glad that the whole family enjoyed this recipe – it’s still one of my favorites! :)
Kate says
This dish is in the oven as I type and I am so excited to try it. I am pretty sure my husband is going to have a new favorite meal. I put a layer of marinara sauce between the puree and cheese layers. Wish I’d seen the comments about tossing in some olives before I put this together but I imagine we will have future opportunities to experiment with this dish!
Lesley says
I just made this recipe and put it into individual ramekins topped with pepperoni minis. Sooooo cute!
Dawn+Miller says
I swear you are going to think I am a stalker because I am commenting on everything that I try! I’m not! But this is so fantabulistic that I had to let you know! I used Italian Seasoning while pureeing…only change. I LOVE THIS so much. This is recipe #5 I have tried and Imma likein’ it!
Mellissa Sevigny says
Thanks so much Dawn – stalk away lol!
Brianne says
I really wanted to give this a go, but … cauliflower.
I’m new to the low carb thing and while I really, really want to give it a go because I suspect gluten intolerance, I can’t do copious amounts of cauliflower due to hypothyroidism. Which sucks, because cauliflower is so cheap compared to, well, gluten free flours or thickeners, or any of that. Is there any sort of… equal… floury sub for cauliflower?
:(
Someone enjoy some of this for me!
Mellissa Sevigny says
You might be able to try this using something like rutabega – totally guessing though as I’ve never tried it!
Lisa says
This sounds delicious. I’m going to sub the pepperoni with spicy italian turkey sausage that I have on-hand. Looking forward to it!
Mellissa Sevigny says
I love sausage on pizza, I bet that will be fantastic!
Heidi says
My 16 year old daughter loves cauliflower and asked if we could make this. It sounded kind of weird, but we gave it a try today. I changed it a little by basically ricing the cauliflower in my food processor with some pepperoni slices, instead of puréeing it. I wanted it to have some texture. I dumped that in a bowl, and then mixed in a couple TBSP melted butter, salt and pepper, about 1/2 cup Greek yogurt, 1 cup mozzarella, and about 1/4 cup Parmesan. I did not use heavy cream. It was good to eat just like that! I spread a little pasta sauce on top after spreading it in the baking dish, then topped with cheese, pepperoni slices, and a little more cheese. AMAZING! My 3 year old even liked it! Thanks!!
kim says
I started ketoing 7 days ago. Your site is fantastic. I will be making this recipe soon along with Brazilian shrimp stew. The crock pot chicken with lemon and parsley butter was very nice. Flax crakers taste like fish…blah. I will try again with more (alot) of seasonings.
Mellissa Sevigny says
Welcome Kim and thanks! I think you’ll like this recipe a lot! As far as the crackers go, I understand. Flax has a very strong taste that some people just can’t get past. More seasonings will definitely help with that! :)
Belenda says
As your resident vegetarian “pain in the ‘a**” groupie, I have to ask if you think any other meat substitute may work in this? Or just skipping the pepperoni all together? Not asking you to take on meat alternatives just for my benefit – but, trying to get in the protein with this great sounding recipe. I may just find one of the Morning Star Farms substitutes and make it up as I go. Hate using that stuff, but, for lack of other proteins, I use it occasionally. Thank you so much for all your hard work! I love your recipes!!
Mellissa Sevigny says
Hey Belenda, not sure which way to steer you on this since I haven’t tried any of the meat substitutes – you can definitely skip it, it will just change the flavor a bit! Let us know if you brave any of the subs out there and how it comes out – just in case any other vegetarians want to try it!!
Janette says
I used the Yves brand and it worked out very well. My husband had no clue it wasn’t real pepperoni ;) http://www.yvesveggie.com/products/detail.php/meatless-pepperoni
Megan says
loved the recipe!! I added 1/3 c. black olives, 1/2 tsp basil, 1/2 tsp minced garlic, and 1/2 tsp Italian seasoning, plus extra pepperoni in the puree. It turned out great and very flavorful!! Was the perfect meal to serve my girlfriend after she had dental work done ;)
Mellissa Sevigny says
So glad you liked it! And yes, the smooth texture would make it great for after dental work! :)
Tiffany says
I made this for dinner. It’s wonderful!! And took no time at all! I also used steamed frozen cauliflower and was super.
Thanks for your blog. I’ve been eating keto for almost 3 years and you have such a variety. You do a fantastic job on this. :) xo
Mellissa Sevigny says
Thanks so much Tiffany, I appreciate that! And yes, frozen cauliflower is a lifesaver in this and many of the other recipes!!!! Glad you liked it, it’s still one of my favorites!!!
Sharon says
Thank you so much for the recipe! Do you think it would freeze/reheat well? I am about to try out some “once a month” cooking and need the low carb options for myself as well.
Thank you so much!!
Mellissa Sevigny says
Hi Sharon – it reheats great from the fridge but I’ve never tried freezing it. If you do, I hope that you’ll report back and let us know how it worked! In theory I don’t see why it wouldn’t freeze well – enjoy!
Sharon says
It freezes perfectly! I make a bulk batch and freeze in freezer/micro containers. I have been taking them to work the last couple weeks and it has been heaven!
Angela Decker says
After it has been frozen, how long do you reheat it? Are you reheating it in the microwave or the oven?
Kathy says
Thanks! A friend made a tasty cauliflower gratin with gruyere cheese, and your recipe reminded me of that. I’ll be making it for dinner tonight!
Mellissa Sevigny says
Thanks Kathy, hope you like it!
Janet says
Made this for dinner last night. My husband says it is his favorite cauliflower dish now! Thanks so much Mellissa!
Mellissa Sevigny says
Thanks Janet! I’m so glad it was a hit with your husband especially! Still trying to get mine on board with it! ha ha!
Amanda says
Made this tonight, after being a follower and fellow low carber since Feb of 2012. Absolutely tasty! I say it every time I post – but thank you so much for making it easier to stay on the low carb wagon!
Mellissa Sevigny says
Thanks so much Amanda, and I never get sick of hearing it!!!! ;)
Alswife says
If anyone was apprehensive about trying this recipe please don’t be-it’s so delicious and I’m so very grateful for it. Thank you Melissa!
Mellissa Sevigny says
You’re so welcome!! I STILL love this recipe and make it whenever I’m need of comfort food! Thanks for taking the time to let me know you enjoyed it!
Tracey Young says
I tried this for dinner this evening and it was awesome! Thank you!
Mellissa Sevigny says
Thanks Tracey, so glad you enjoyed it! Still one of my favorites too!!!
Jennie says
This looks great but I live alone – do you think it can be frozen in portions?
Janette says
It freezes great for me!!
Charissa says
Just prepared this, going to pop it in the oven in about an hour but I can’t wait :D It looks great (although my oven dish is a bit too big… really need to get a not-tiny-but-not-huge pan at some point).
Wonder what my guests will think of it :)
Mellissa Sevigny says
Hope it’s a hit with everyone Charissa!!!
Taylor says
OMG! Just found your site today and made this tonight. It was so easy and delicious! I turned it into a more weight watchers friendly version, using FF half & half, light butter, and low fat cheese. Did one side with turkey pepperoni and the other side with caramelized onions. I ate two pieces for 9 points plus. So filling and so delish. So glad I found your site! Gonna do the Jalapeño one next !
Mellissa Sevigny says
So glad you liked it Taylor, and welcome to IBIH!!!! Love the caramelized onions idea!
Anita Breeze says
Your cauliflower recipes are life changing for me as I follow my Ketogenic diet! Every time I stumble across something amazing, it’s from this blog! Thanks for another good one.
Gail Cuthbert says
OMG this is SO good! Something I never ever would have invented…so thank you!
Deanna says
I bought all the ingredients before fully reading the recipe and I don’t have a food processor or blender! Any ideas on how I could tweak this to work? Man I was really looking forward to cauliflower pizza!
Mellissa Sevigny says
If you make sure the cauli is cooked until it’s really soft, you can mash it with a fork or potato masher and it will be chunker than in a food processor but still delicious! Enjoy!
Angie says
I added Watkins pizza seasoning to the cauliflower purée. I backed it in my pampered chef small earthenware dish. Made a tiny amount. Was stellar spread on fresh baked gluten free bread.
Janette says
I did something horribly wrong! It made such a little amount. I used a nice head of cauliflower and it cooked down to such a little bit. I got 24 pounds of cauliflower in my co-op, so I am going to use more cauliflower, maybe two heads and try it again tomorrow. I will have to say, my house smells edible right now ;)
KellyM says
Do you think it would work just as well with skim milk instead of cream?
Mellissa Sevigny says
It wouldn’t be as thick, but it would work Kelly!
KellyM says
I have to go the grocery store in the morning, so I will get cream. Let me try it as it should be before I play around with it! I am excited to try it, I love cauliflower and cheese! The pepperoni is just an added bonus! Thanks! New to this site, but I am intrigued, so many great recipes I would love to try.
KayleneP says
This looks amazing and quite easy to make. I have to admit I just love my pizza so I will be definitely giving this recipe a try very soon!
Rosemary says
I’m a vegetarian just learning how to cook and experiment with different recipes on my friends and their kids. I made this one last night, a meat and a vegetarian version with soy pepperonis. This was a hit and everyone loved it, and it was so easy to make! Thank you for giving me another much-loved recipe to add into my home’s menu of options :D !
Joanna says
Having left overs for lunch at work. Someone at work said it smelled good after I nuked it in the microwave. They were shocked when I told them what it was. haha
Mellissa Sevigny says
Awesome! Thanks for telling me! :)
Shayla says
I would love to try this recipe, I do not have a microwave though. (Crazy, I know) Do you think boiling the cauliflower would work with this recipe?
Mellissa Sevigny says
Yes, just be sure to drain and squeeze as much moisture out of it as possible or it will be watery and runny. Enjoy!
Melinda says
This was great! we added green peppers and unions to ours and it tasted just like a slice of pizza! Even my father who hates vegetables went back for seconds.
Tyffany says
This sounds like a great alternative to pizza. One question – what size pepperoni slices do you use? If that’s an 8 X 8 casserole dish in the pictures, I’m guessing you used the larger slices of pepperoni (about 3″ diameter)? Or did you use the smaller ones (about 1 1/2″ diameter)? Sorry if this seems like a dumb question, since I’m the only one to ask it, but it does seem like the size of the pepperoni would make a big difference to the taste and volume of the puree.
Hope you monitor questions on old posts! I love all of your recipes and pin almost all of them, hoping to try them all eventually. Thank you so much for what you do!
Mellissa Sevigny says
Hi Tyffany,
Good catch on the size – I do use normal sized (1 1/2 inch) pepperoni, but for the food photos I usually scale down the size of the pans I use to make the photos more attractive and easy to style. That pan is about a four by four inch, which makes the pepperoni seem larger. Hope that helps! This is still one of my favorites – hope you enjoy it too!
Tyffany says
Thank you for the fast reply! I’m planning to try this recipe this weekend and need to buy some pepperoni.
Tyffany says
Just went back and looked at ALL the pictures again. The ones that include a fork make the size of the pepperoni pretty obvious! Duh! I had a feeling when I posted this question that I must be missing something.
Gail FC says
I made this last night for dinner and HOLY CRAP IT REALLY WAS AMAZEBALLS!!!
I did have a question, though: Have you ever tried freezing the leftovers? If not, do you think it would hold up okay to being frozen? I could make up a big ol’ pan and just eat this every day for breakfast, SRSLY.
Healthy Gluten-Free Granola says
Good recipe, and an interesting use of cauliflower. It’s true that it may take some convincing for the kids to try it instead of pizza. Thanks for posting.
Bonnie says
Absolutely wonderful
McDonna says
Can you give me a suggestion on a healthy version of pepperoni? I *love* the taste of pepperoni, but when I read the label it sounds like a toxic waste dump. Help, please? Thanks! Can’t wait to try this recipe!
Mellissa Sevigny says
Some people use turkey pepperoni but I don’t know that it’s healthier since it’s still processed. Sometimes it’s just worth it. :)
Mary says
I made this for lunch today as I am putting myself back in induction (Atkins phase one) to try to lose the last 20 pounds I have left…I added some scallions for a bit more “bite” and it is A. MAZE. ING! Since starting Atkins, my kids have decided that cauliflower is pretty much the miracle veggie! ;)
Mellissa Sevigny says
It IS a miracle veggie, and at least your family appreciates that – I’m still working on mine! ;) Glad you liked it and thanks so much for taking the time to let me know! :)
Katie @thecasualcraftlete.com says
This looks amazing! I’m always looking for ways to eat more veggies. Can you use fat free half and half or does it have to be heavy cream? Thanks! Can’t wait to make this.
Abby says
So delicious! I added Italian seasoning, basil, oregano and a drop of ranch, then sprinkled crushed red pepper on top. My husband was very reluctant, but got seconds and we ate all of it! Thank you for such a great recipe and for putting it on myfitnesspal!
Mellissa Sevigny says
Thanks so much Abby – glad that even your hubby got on board with it! Mine still hates all things cauliflower, but I haven’t given up hope that I’ll turn him around! ;)
McDonna says
Do you post all your recipes on MyFitnessPal?
Mellissa Sevigny says
No, I don’t even have an account – but I know some people have posted them there because I’ve seen the links. One of these days, after I get an assistant I will probably have them go do that, but for now I just don’t have time.
Jo Ann says
YOU ARE A GENIUS! No really.
Mellissa Sevigny says
Awwww, thanks Jo Ann! :)
Renee says
Holy Cow my husband said he will try this! I better run out NOW and get the ingredients before he changing his mind because I am so trying this! Looks wonderful!! How can you go wrong with cheese?
Mellissa Sevigny says
Oooh! Can’t wait to hear how it goes over! Hope he likes it! :)
amy says
I am going to make this in ramekins for easy portion control!!! So excited!! I LOVE LOVE LOVE your blog!!!!
Mellissa Sevigny says
Great idea Amy, and thanks so much! Hope you like this one, it’s still one of my faves!!!
Laurie says
I lightened this up by using fat free half and half, light mozerella cheese and turkey peperoni. Delicious!
Mellissa Sevigny says
Sounds great Laurie, glad you liked it!
Carrie says
Okay, followed the directions but only got about a cup of puree? Put it in my casserole dish and there is no where near enough to spread. Did I do something wrong? Feel like there should be much more.
Mellissa Sevigny says
Sorry Carrie, you must have used an abnormally small cauliflower because you should end up with at least 2 cups of puree at the end. Either that or you over-trimmed your florets and left out too much of the stem pieces. I can’t think of any other reason why you would end up with so little puree out of an entire cauliflower. Hope it tasted good anyway! :)
Alli B says
I just made this for dinner and added a layer of tomato sauce to it. It’s amazing! I know what I’m making whenever I crave pizza!
Mellissa Sevigny says
I still haven’t tried it with the tomato sauce yet Alli, but I’m going to make it soon! Love this dish, so glad you liked it too!
Pat says
This has to be one of the most popular recipes you have created. I make this dish weekly and now use a frozen bag of cauliflower vs. fresh (often less expensive) and so much easier. And therein lies the beauty of this dish: totally easy, very flavorful, and can be a side or main event meal. When I crave pizza – I make this. Also, I haven’t changed a thing (yet) – I like it exactly the way it is, but I’m thinking of using this basic method to make a mock mushroom risotto using Parmesan Reggiano, butter, fresh sauteed mushrooms, little white wine, little cream..
whatcha think?
Thanks so much for a great blog. I get so excited when I see Blah Blah in my email Inbox.
Mellissa Sevigny says
It’s definitely up there Pat, which cracks me up because it was totally unintentional! I love it though and make it all the time! I made a batch last night and ate the leftovers this morning for breakfast! Love it!
SkellyShelly says
Delicious and easy! I love it!! Nice mild flavor and creative use of cauliflower. This is my new Friday night pizza! Yum!!
Ana says
This looks wonderful, but I’m trying to think of a way to make it a vegetarian version without pepperoni. Any suggestions?
Thank you!
Ana says
..and without fake “meats.” :) Maybe some spices I can put in it? No pepperoni on top is easy to sub with mushrooms or bell peppers…it’s the stuff you put in puree I’m wondering about.
Mellissa Sevigny says
The puree is really similar to my cheesy cauliflower puree – just with pepperoni in it and a different cheese. If you add mushrooms or bell peppers instead, you could use traditional pizza spices in the puree, and/or just omit the pepperoni and add some sauce and your veggies on top. Let us know how it comes out!
Elisa says
Does it have a cauliflower taste? I want to try this but I hate the taste of cauliflower… or is there another veggie that I could use instead? Thanks :)
Mellissa Sevigny says
The cauliflower taste isn’t prominent at all – even my son who hates cauliflower liked this. That being said it’s hard for me to say if you’ll like it or not – I guess it depends on how much you hate cauliflower! As far as alternate veggies, I can’t really think of any off the top of my head that would have the right texture for this particular recipe. Even real potatoes would be weird I think. If you try it I’d love to know what you thought of it!
lauren wood says
this sounded so delicious so I tried it, but i totally messed something up. i followed the recipe but didn’t come out like a casserole, instead it came out like mashed potatoes, could you tell me what i did wrong?
Mellissa Sevigny says
The bottom layer is kind of a mashed potato consistency – depending on how much you blend it, then you have the cheese and pepperoni on top. You could chop the cauli instead of pureeing it and mix it with the other ingredients, if you wanted it more chunky next time.
Jennifer says
Is there a way to cook the cauliflower without using the microwave? This looks SO yummy, but I am no longer using the microwave. Thanks!!
Mellissa Sevigny says
You can roast or steam it Jennifer, the key is to make sure it’s sufficiently drained of all extra water so that your mixture is thick like potatoes and not runny/watery. Hope you like it!
Jennifer says
Thank you SO much for the quick reply!! Looking forward to giving this a try this week!
Angelina says
so excited! finally going to make this tonight!!
Mellissa Sevigny says
Awesome, hope you love it!
Pattie says
Mellissa,
O!M!G! This may be my favorite of your recipes yet. I used low fat mozzarella cheese and it was (still) so creamy and cheesy. I love garlic so I added some garlic salt to the puree. The only reason I had leftovers for lunch was because I packed away a serving before I ate it all! It warmed up nicely in the microwave.
Thank you! You have saved me from a losing battle with pizza!
Mellissa Sevigny says
I’m making some tonight Pattie and I’m going to try your garlic salt idea! I hope to be eating it within the next half hour – SO GOOD! Glad you liked it too! :)
Satisfied! says
I just made this and omg i almost cried! it was SO GOOD literally the best thing i’ve ever had with a cauliflower
i’m like so happy i’m rambling but whatever YOU MUST TRY IT IT’S SO YUMMMM
Big Dude Likes Food says
Tried this one out as dinner for the family Thrusday. Somehow I missed the bit about it being an appetizer, oh well. I just made twice as much.
It turned out really good. The only thing I wasn’t a big fan of was the consistency. Have you tried this without blending it smooth? I think some actual cauliflower chunks and maybe cubes of pepperoni may have improved the texture of this while still leaving the great taste.
Crystal Ibarra says
Made this for dinner today…… It was a hit! everyone loved it. Such a unique yet familiar flavor. Delicious. Thank you!
Andrew says
Thanks for this recipe! I tweaked a couple things, but it came out really good! First, I used low-fat mozzarella, and in addition to the pepperoni, I threw in some black olives both in the puree and scattered on top. They added the salt I needed and made it look even pizza-ier! I’m forwarding this on to my mom now; she’ll enjoy it!
Lisa says
Hi. Planning to make this tonight. I don’t have a microwave, so am I ok to simply boil the cauliflower or would roasting be better? thanks so much in advance :)
PS love meatball mondays :)
Mellissa Sevigny says
Thanks Lisa, working on next Monday’s recipe as we speak – so far so good! :) You can boil the cauli or roast it – if you boil it just make sure you let it drain for a few minutes to dry it out as much as possible so that the end result isn’t soggy. Hope you like it!!!
Pat says
This was a recipe to make right away and I did. I used frozen bag of cauliflower, microwaved til tender, then into the food processor. TOO EASY! And it tasted just fantastic. I had it as a full meal one night and leftovers were side dish to grilled meat. Speaking of meat, also love your “Meatball Mondays”. Thanks for the great recipes and your photos that make everything look so irresistible.
Mellissa Sevigny says
Thanks so very much for the positive feedback Pat! I’m so glad you liked this recipe – it really is one of my new favorites!!! And I’m having a blast with Meatball Mondays! :)
Bon says
This was fantastic Mellissa. I don’t dislike cauliflower but normally it’s one of those “okay” veggies to me….this changed that. YUM! Nice and cheesy, fantastic texture. I’ve never pureed pepperoni before, what a great idea. I made it exactly as written except I added some minced garlic to the puree. I envision this as a very versatile recipe that you can adjust to your mood…perhaps blending in some Italian herbs, crushed red pepper or black olives…excited to think of the possibilities. Thanks!
Ron says
I tried making this today. It turned out great. Very tasty. Although I couldn’t convince my children to try it instead of pizza.
Mellissa Sevigny says
ha ha! I’m not a miracle worker, Ron! I never thought they’d eat this instead of pizza – but if you want to get your kids to eat their veggies, this is one good way to disguise them! :)
mrsthomas says
My son (who is a great cook. . .and single :-)) roasted cauliflower before making “twice baked potatoes” for me for mothers day. I have to say – the flavor was outstanding. I am going to try the pizza idea; but roast (or bake) before pureeing.
GiGi Eats Celebrities says
Wow, I WISH I could eat dairy! Ha Ha!
Jen says
Wow! This is just what I was looking for! I have been craving peperoni pizza for some reason and voila! I might even try adding tomato sauce layer or some pineapple. The possibilities are endless. Thanks very much!!
Katie says
Hi Mellissa, the recipe looks delicious and I really want to try it out! However, I’m dairy-free. I have a great fake mozzarella cheese I use, but are there any substitutes you’d recommend for the cream and butter in this recipe?
Thanks!
Mellissa Sevigny says
Try almond milk for the cream, and olive oil or any non dairy butter substitute that you prefer. Hope you like it!
Katie says
Sounds great! Thanks!
Shauna says
You could also add nutritional yeast flakes to help add a buttery taste.
kayla says
I have to ask, what’s your substitute for mozzarella cheese?? We’re trying to be vegan and in haven’t found one that my hunny enjoys! Thanks :)
★★★★★
Esther Baca Bergling says
Most of the imitation cheeses I’ve found are made with a soy base. I can’t tolerate soy or dairy. I know there’s a pea protein fair product now available
Aubrie says
I make cauliflower pizza crusts and bread sticks, and they are so yummy! I take 1 cup of “riced” cauli and microwave so it steams itself for 8 min on high. Upon cooling, I add 1 cup cheese, 1 egg, italian seasoning. Mash and spread into circle on a cookie or pizza pan, and bake. Then add toppings and place under broiler. Voila, pizza!! A little EVOO spread on the crust helps it to “crust” and become golden.
helene says
oh MY, u may have hit on the way to make an ok substitute crust be amazing pizza!
this my hardest part of vlchf eating…no pizza :(
Aubrie says
Helene, I forgot to add that you must squeeze ALL of the water our of the cauliflower with a clean dish towel before adding other ingredients! Makes a big difference. Have you thought of almond flour as a base for a crust as well? I can still enjoy my pizza these 2 ways :)
buttoni says
This does indeed look amazing! I’ll be trying this one out SOON! Thanks for all your lovely recipes!
Mellissa Sevigny says
Thanks so much! Hope you love it as much as I did!
Jeanette says
This looks very goooooooood
Mellissa Sevigny says
Thanks Jeanette, it really is! I’ve already made it several times in the last week and I just can’t get enough of it!
Sarah Tolson says
Um. Yes. Just yes. And I have all the ingredients!!
Mellissa Sevigny says
Awesome Sarah, let me know how it comes out! :)
Alice B. says
This will be dinner for me as well tonight!!!
Your cauliflower brownies shouldn’t work either, Mellissa, but they do and I have NO doubts about this!!!
Thank you a thousand times over is woefully insufficient, so thank you X infinity!! (Hope that’s enough!)
Mellissa Sevigny says
Thanks so much Alice, I’ll take it! ;)
Deneen p says
Is there a way to make the purée without a microwave??? I want to try this tonight :-)
Mellissa Sevigny says
Yes you’ll have to steam or boil the cauli until tender, then drain REALLY well to get as much water out of it as possible so your puree is nice and thick. Then puree it and bake it instead of microwave it to get the cheese melted. Hope you like it! I made some last night and at the leftovers for breakfast this morning! It never gets old for me! :)
Roseanne says
When I steam the cauliflower it always is soupier than when I microwave it.
Tami says
Looks like I know what I’m having for dinner tonight! Yum!
Mellissa Sevigny says
Let me know what you think Tami! Enjoy! :)
Jo Ann says
I was too lazy to do the cauliflower in the blender part. I cooked just the cauliflower in the microwave, drained it, smashed it in the Pyrex pan, then added Italian Seasoning, Oregano, Salt, Pepper, and Garlic powder. Then I topped it with pepperoni, mozzarella cheese, Parmesan, then another layer of pepperoni, mozzarella and parm, baked it for about 10 minutes, in the oven. The smell was amazing. The taste wasn’t bad either. I know your recipe will top this, but this one will definitely do me, in a pinch.
Mellissa Sevigny says
Sounds great! Sometimes it’s just about making it work when you need something tasty and fast! I do this kind of thing all the time, and every once in awhile a new recipe is born when I’m just trying to throw ingredients together on the fly! Glad you were able to make it work for you! :)
amber says
how many servings does this make and how big of a serving is the 207 calories?
amber says
sorrry lol i found the answer i was looking for
Ash says
Is the cauliflower supposed to harden? R stay mushy?
★★★★★