This keto pepperoni pizza cauliflower casserole is one of those recipes that sounds questionable on paper – but completely wins people over once they try it.
It’s cheesy, filling, and surprisingly comforting, even for people who swear they don’t like cauliflower. Seriously – just read the comments below and see for yourself. It’s also easy and economical, making it the perfect low carb dinner or side dish.
If you’ve ever made my “better than potatoes” cheesy cauliflower mash and thought, YES, then you already understand the appeal here. This recipe starts with a creamy cauliflower base and leans into that comfort-food territory, then adds pepperoni and mozzarella for a very pizza-adjacent situation.
The pepperoni is what makes it work. It adds a salty, slightly tangy bite that cuts through the richness and keeps the whole thing from tasting flat. Once everything is blended, spread into a casserole dish, and baked with more mozzarella and pepperoni on top, it stops feeling like a “cauliflower recipe” and starts feeling like something you actually want to eat.
This is also one of those dishes that tends to win over cauliflower skeptics — including kids (and my husband) who normally won’t touch the stuff. It’s creamy, cheesy, and familiar enough that the vegetable part fades into the background. If you want to push it further into pizza territory, you can add a thin layer of pizza sauce under the cheese, but it’s optional. It holds up just fine without it, and I prefer it that way to be honest.
This recipe reheats well, makes great leftovers, and works as either a main dish or a side, depending on how you use it.
If you’re looking for a keto cauliflower casserole that doesn’t feel like compromise and dieting sadness – this is the one. Pinky promise.
Cauliflower Casserole Tips & FAQ
Can I use frozen cauliflower?
Yes. Frozen cauliflower works just fine here — just make sure it’s fully cooked and very well drained before blending. Excess water will make the casserole looser than intended.
Does this really taste like pizza?
It’s not pretending to be a slice of New York pizza — but the pepperoni and mozzarella give it a familiar, pizza-adjacent flavor that most people find very satisfying. If you want to lean harder into that flavor, you can add a thin layer of low carb pizza sauce under the cheese.
What if I don’t like pepperoni?
You can reduce the amount or swap it for cooked sausage, bacon, or even chopped ham. That said, the pepperoni adds a salty, slightly tangy note that balances the richness, so the flavor will change if you remove it completely.
How do I keep the casserole from being watery?
The key is moisture control. Drain the cauliflower thoroughly after cooking, and don’t skip blending it while it’s still warm — that helps excess steam escape before baking.
Is this a main dish or a side?
It can be either. Served on its own, it works as a simple keto meal. Paired with protein (like chicken or meatballs), it makes a great low carb side dish.
Does it reheat well?
Yes — this casserole reheats very well and often tastes even better the next day. Store leftovers in an airtight container in the refrigerator and reheat gently.
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 creamy, cheesy, and surprisingly satisfying — even for people who claim they don’t like cauliflower. A smooth cauliflower base is blended with cheese and pepperoni, then baked with mozzarella and more pepperoni on top for an easy low carb dish that works as a main or a side. It reheats well and is great for meal prep. 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
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!
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?
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. :)