Pizza night can still be fun when you’re keeping carbs low. These keto pizza casseroles bring together familiar toppings, cheesy layers, and easy-to-find ingredients. Whether you’re feeding the family or planning a simple weeknight dinner, you’ll find practical ideas to try. Pick a favorite and make pizza night work for your table.
Helpful Tips Before You Start
A few simple choices can help your keto pizza casserole turn out flavorful, filling, and easy to serve.
Drain Watery Ingredients
Pat mushrooms dry and drain olives or other brined toppings before adding them. This helps keep excess moisture from making the casserole watery.
Brown the Meat First
Cook ground beef or sausage before layering it into your casserole. Drain excess grease so the finished dish isn’t oily.
Check Your Pizza Sauce
Choose a low-carb sauce and check the label for added sugar. A little goes a long way when you’re layering it with cheese and toppings.
Let It Rest Before Serving
Give the casserole a few minutes to settle after baking. It will be easier to cut and serve, and the layers will hold together better.
Prep Toppings for Even Cooking
Cut vegetables and meats into small, similar-sized pieces. They’ll cook more evenly and be easier to scoop into each serving.
Keto Pepperoni Pizza Casserole with Spaghetti Squash
This casserole brings together tender spaghetti squash, pepperoni, tomato sauce, and plenty of melted cheese for a pizza-night dinner without a crust. The squash gives each serving a light, noodle-like texture that pairs well with the savory toppings.
It works well for a relaxed family dinner or a make-ahead meal for a busy evening. Letting the squash drain before baking helps keep the casserole from turning watery.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sugar-free marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 4 ounces sliced pepperoni, divided
Instructions
- Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with olive oil, then season with the salt and black pepper.
- Place the squash halves cut-side down on a baking sheet. Roast until the flesh is tender and separates into strands when scraped with a fork, about 35 to 45 minutes. Leave the oven on.
- Let the squash cool until it is safe to handle. Scrape the strands into a colander and let them drain for about 10 minutes. Press gently with a spoon to release excess moisture.
- In a large bowl, mix the drained squash with the marinara sauce, Italian seasoning, ½ cup of the mozzarella, the Parmesan, and half of the pepperoni.
- Transfer the mixture to a baking dish and spread it evenly. Top with the remaining mozzarella and pepperoni.
- Bake until the cheese is melted and bubbling, about 15 to 20 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a firmer casserole, give the squash extra time to drain before mixing it with the sauce. You can roast the squash ahead, chill the strands, and assemble the casserole when you are ready to bake.Course: Main Course Cuisine: American Equipment: Baking sheet, Colander, Large bowl, Baking dish
Crustless Supreme Pizza Casserole with Sausage and Vegetables
This crustless casserole brings the familiar supreme pizza combination of sausage, peppers, mushrooms, olives, and melted cheese to the table without a crust. It’s a hearty keto-friendly choice for pizza night, with plenty of savory flavor in every serving.
The vegetables soften as they bake, while mozzarella and a little Parmesan make a cheesy top. Serve it straight from the casserole dish for an easy weeknight meal or a relaxed family dinner.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small green bell pepper, diced
- 4 ounces cremini mushrooms, sliced
- ¼ small red onion, thinly sliced
- ½ cup sliced black olives, drained
- 1 cup no-sugar-added pizza sauce
- 1 teaspoon dried oregano
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a bowl, leaving a little of the rendered fat in the skillet.
- Add the bell pepper, mushrooms, and red onion to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and much of their moisture has evaporated.
- Return the sausage to the skillet. Stir in the black olives, pizza sauce, and oregano until everything is evenly coated.
- Spoon the mixture into the prepared casserole dish. Sprinkle with 1 cup of the mozzarella and all of the Parmesan, then top with the remaining ½ cup of mozzarella.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
For a firmer casserole, cook the mushrooms until their released moisture has mostly evaporated before adding the sauce. Let leftovers cool, then refrigerate them in a covered container and reheat until hot; the cheese may soften rather than crisp.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Casserole Dish
Chicken Alfredo Pizza Casserole with Spinach and Mushrooms
This casserole brings together creamy Alfredo sauce, tender chicken, spinach, and earthy mushrooms in a cheesy, pizza-inspired bake. A little Italian seasoning and mozzarella give it familiar pizza-night flavor without a crust.
It works well for a cozy weeknight dinner or an easy meal to share. The texture is creamy beneath a golden, bubbly cheese topping, with cauliflower rice standing in for a low-carb casserole base.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 5 ounces fresh spinach
- 3 cups cooked cauliflower rice, squeezed dry
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella, divided
- 1/4 cup grated Parmesan
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the spinach to the skillet and cook until wilted. Transfer the mushrooms and spinach to a plate, leaving any excess liquid behind.
- Reduce the heat to low. Add the heavy cream and cream cheese to the skillet. Stir until the cream cheese melts and the sauce is smooth.
- Stir in the Italian seasoning, garlic powder, salt, and black pepper. Add the cooked chicken, cauliflower rice, mushrooms, and spinach. Mix until everything is coated in sauce.
- Spoon the mixture into the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes, until the casserole is hot and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Squeezing the cauliflower rice dry helps keep the casserole from turning watery, and cooking the mushrooms until their moisture evaporates adds a deeper flavor. For an even more golden top, broil the casserole briefly at the end, watching closely so the cheese does not burn.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-inch Square Baking Dish, Mixing Spoon
Deep-Dish Keto Pizza Casserole with Cauliflower Crust
This deep-dish casserole layers a sturdy cauliflower crust with seasoned sausage, tomato sauce, and plenty of melted cheese. It brings pizza-night flavors to the table in a filling, fork-friendly bake.
Serve it for a cozy family dinner or make it the centerpiece of a casual keto pizza night. The crust is savory and tender, while a quick roast helps it hold its shape beneath the hearty toppings.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 large egg
- 1 cup shredded mozzarella, divided
- ¼ cup grated Parmesan
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 8 ounces Italian sausage, casings removed
- ½ cup sugar-free pizza sauce
- ½ cup sliced pepperoni, divided
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper and set out a 9-inch deep-dish pie dish or similar oven-safe baking dish.
- Place the cauliflower florets in a food processor and pulse until they resemble rice. Transfer the cauliflower to a microwave-safe bowl and microwave for 5 minutes, until tender.
- Let the cauliflower cool enough to handle. Wrap it in a clean kitchen towel and squeeze out as much liquid as possible. This step helps the crust bake up firm instead of wet.
- Mix the squeezed cauliflower with the egg, ¼ cup of the mozzarella, Parmesan, garlic powder, ¼ teaspoon of the oregano, ¼ teaspoon of the salt, and the black pepper.
- Press the mixture into the lined baking sheet to form a thick circle, about ½ inch deep. Bake for 20 minutes, until set and lightly golden. Carefully transfer the crust to the baking dish.
- While the crust bakes, cook the sausage in a skillet over medium heat, breaking it into small pieces. Cook until browned and no longer pink, then drain any excess fat.
- Spread the pizza sauce over the cauliflower crust. Add the cooked sausage and half of the pepperoni. Sprinkle over the remaining ¾ cup mozzarella, followed by the remaining oregano and salt. Arrange the rest of the pepperoni on top.
- Bake for 12 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before slicing and serving.
Extra Tips
Squeezing the cauliflower thoroughly is key to a crust that stays together under the deep-dish toppings. If the casserole releases a little moisture as it rests, let it sit for a few extra minutes before slicing.Course: Main Course Cuisine: Italian-American Equipment: Food Processor, Microwave-Safe Bowl, Clean Kitchen Towel, Baking Sheet, 9-Inch Deep-Dish Baking Dish, Skillet
Meat Lover’s Pizza Casserole with Beef, Sausage, and Bacon
This keto pizza casserole packs ground beef, Italian sausage, and crispy bacon into one hearty dish. A layer of cauliflower rice keeps it low in carbs, while marinara, mozzarella, and familiar pizza seasonings bring the classic pizza-night flavor.
Serve it for a family dinner or a casual get-together. The casserole bakes up savory and cheesy, with browned meat throughout and a golden top.
Serves 4 people.
Ingredients
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound bulk Italian sausage
- 4 slices bacon, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup sugar-free marinara sauce
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 4 to 5 minutes, stirring occasionally, until tender and no longer watery. Transfer it to the baking dish.
- Add the chopped bacon to the skillet and cook until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if needed.
- Stir the Italian seasoning, garlic powder, salt, and black pepper into the meat. Add the marinara sauce and 1 cup of the mozzarella, then stir until combined. Fold in the cooked bacon.
- Spoon the meat mixture over the cauliflower rice and spread it into an even layer. Top with the remaining ½ cup mozzarella and the Parmesan.
- Bake for 20 to 25 minutes, until hot and bubbling and the cheese is golden in spots. Let it rest for 5 minutes before serving.
Extra Tips
For a firmer casserole, cook the cauliflower rice until its moisture has evaporated before layering it in the dish. You can cook the beef, sausage, and bacon mixture ahead, then assemble and bake the casserole when you’re ready for dinner.
Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Wooden SpoonWhite Garlic Pizza Casserole with Chicken and Zucchini
This casserole brings white garlic pizza flavors to the table without a crust. Tender chicken and zucchini bake under a creamy garlic sauce, mozzarella, and Parmesan for a cozy, low-carb pizza-night meal.
It works well for a weeknight dinner or an easy family meal. The zucchini softens as it bakes, while a quick sauté helps keep the casserole from turning watery.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 medium zucchini, cut into half-moons
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer it to the prepared baking dish.
- Add the zucchini to the same skillet and cook for 3 to 4 minutes, stirring, until just starting to soften. Stir in the garlic and cook for 30 seconds. Add the zucchini mixture to the baking dish with the chicken.
- In a mixing bowl, whisk the cream cheese and heavy cream until mostly smooth. Stir in the Italian seasoning, salt, pepper, and 1 cup of the mozzarella. Pour the sauce over the chicken and zucchini, then stir gently to coat.
- Spread the mixture evenly in the dish. Top with the remaining ½ cup mozzarella and the Parmesan.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Cook the zucchini only until it just begins to soften before baking so it keeps some texture in the casserole. For a thicker sauce, let the cream cheese soften fully before whisking it with the heavy cream.Course: Main Course Cuisine: American Equipment: 9-by-9-inch Baking Dish, Large Skillet, Mixing Bowl, Whisk
Buffalo Chicken Pizza Casserole with Ranch and Celery
This casserole brings together the tangy heat of buffalo chicken, creamy ranch, and classic pizza flavors in one easy-to-serve dish. Celery adds a fresh crunch that balances the rich cheese and sauce.
It works well for a casual pizza night or a game-day meal. Each scoop is cheesy and savory, with a little heat and a crisp celery topping.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sugar-free pizza sauce
- 1/4 cup buffalo sauce
- 1 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup sliced pepperoni
- 1/4 cup ranch dressing
- 1/2 cup thinly sliced celery
Instructions
- Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through.
- Stir the pizza sauce, buffalo sauce, and Italian seasoning into the skillet. Add 1 cup of the mozzarella and stir until the cheese begins to melt. Transfer the mixture to the prepared baking dish.
- Scatter the pepperoni and remaining 1/2 cup mozzarella over the top. Bake until the cheese is melted and bubbling, about 15 minutes.
- Let the casserole rest for 5 minutes. Drizzle with ranch dressing and top with the sliced celery before serving.
Extra Tips
For a milder casserole, reduce the buffalo sauce to 2 tablespoons and use the full amount of pizza sauce. Add the celery after baking so it stays crisp, and drizzle the ranch just before serving.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Measuring Cups and Spoons
Taco Pizza Casserole with Ground Beef and Cheddar
This casserole brings taco-night flavors to a pizza-inspired, low-carb dinner. Seasoned ground beef, tomato sauce, melted cheddar, and a crisp almond-flour base make each slice hearty and easy to serve.
It works well for a weeknight meal or a casual pizza night when you want something filling without a traditional crust. Add the fresh toppings after baking for a cool, crunchy contrast to the cheesy beef.
Serves 4 people.
Ingredients
- 1 cup almond flour
- 1 large egg
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/2 cup tomato sauce
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. In a bowl, mix the almond flour, egg, 1 tablespoon of the olive oil, and salt until a soft dough forms.
- Press the dough evenly into the bottom of a greased 9-inch pie dish or similar baking dish. Bake for 8 to 10 minutes, until the base looks lightly set.
- While the base bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
- Stir the taco seasoning and tomato sauce into the beef. Simmer for 2 minutes, then spread the mixture over the baked base.
- Sprinkle 1 cup of the cheddar over the beef. Bake for 10 minutes, then add the remaining 1/2 cup cheddar and bake for another 3 to 5 minutes, until melted and bubbling.
- Let the casserole rest for 5 minutes. Top with the diced tomatoes, black olives, and green onions, then cut into four portions and serve.
Extra Tips
For a firmer base, let it cool for a few minutes before adding the beef mixture, and avoid overloading it with sauce. The fresh tomatoes, olives, and green onions are best added after baking so they stay bright and crisp.Course: Main Course Cuisine: American Equipment: 9-inch Pie Dish, Mixing Bowl, Large Skillet, Oven
Pesto Pizza Casserole with Chicken, Tomatoes, and Mozzarella
This casserole brings together the bright, herby flavor of pesto, tender chicken, juicy tomatoes, and plenty of melted mozzarella. It has the familiar feel of pizza night with a hearty, low-carb base of cauliflower instead of dough.
Serve it for an easy weeknight dinner or a casual family pizza night. The top turns golden and cheesy, while the cauliflower stays tender and the pesto gives every bite a savory boost.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto
- 1 cup cherry tomatoes, halved
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the cauliflower florets for 4 to 5 minutes, until just tender. Drain well, then pat dry to remove excess moisture.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through.
- Transfer the drained cauliflower and cooked chicken to a large bowl. Add the pesto and cherry tomatoes, then stir gently to coat everything.
- Spoon the mixture into the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 15 to 20 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain and dry the cauliflower well so the casserole does not turn watery. For a deeper golden top, broil it briefly at the end, watching closely so the cheese does not burn. Store leftovers covered in the refrigerator and reheat until hot.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Eggplant Pizza Casserole with Italian Sausage and Ricotta
This casserole brings pizza-night flavors together with tender eggplant, savory Italian sausage, tangy tomato sauce, and creamy pockets of ricotta. Mozzarella and Parmesan give it a cheesy top without needing a crust.
It works well for a cozy weeknight dinner or a casual family pizza night. Salting and roasting the eggplant first helps it turn tender without making the casserole watery.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ½-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon olive oil
- 12 ounces Italian sausage, casings removed
- 2 cups no-sugar-added marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup whole-milk ricotta
- 1½ cups shredded mozzarella, divided
- ¼ cup grated Parmesan, divided
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 425°F. Toss the eggplant cubes with the kosher salt and spread them on a paper towel-lined tray. Let them sit for 15 minutes, then pat them dry.
- Transfer the eggplant to a baking sheet and toss it with the olive oil. Roast for 20 minutes, turning once, until tender and lightly browned. Reduce the oven temperature to 375°F.
- While the eggplant roasts, cook the Italian sausage in a large skillet over medium heat. Break it into small pieces as it browns. When fully cooked, drain any excess fat.
- Stir the marinara sauce, dried oregano, and garlic powder into the sausage. Add the roasted eggplant and mix gently to coat.
- Spoon half of the sausage and eggplant mixture into a baking dish. Add spoonfuls of ricotta, then sprinkle with half of the mozzarella and half of the Parmesan. Layer the remaining sausage mixture on top, followed by the remaining mozzarella and Parmesan.
- Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and golden in spots. Let the casserole rest for 5 minutes, then scatter the fresh basil over the top before serving.
Extra Tips
Patting the salted eggplant dry and roasting it before assembling helps keep the casserole from turning watery. For easier serving, let it rest for a few minutes after baking so the ricotta and sauce settle into the layers.Course: Main Course Cuisine: Italian-American Equipment: Baking Sheet, Large Skillet, Baking Dish, Paper Towels
Keto Pizza Casserole with Ham, Pineapple, and Cauliflower
This casserole brings together classic Hawaiian pizza flavors in a keto-friendly format. Cauliflower takes the place of a crust, while ham, a modest amount of pineapple, tomato sauce, and melted cheese make each serving feel like pizza night.
It works well for an easy family dinner or a make-ahead meal. The cauliflower stays tender beneath a cheesy top, and the pineapple adds little pops of sweetness alongside savory ham.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup no-sugar-added pizza sauce
- 1 teaspoon Italian seasoning
- 1½ cups shredded mozzarella cheese, divided
- 1 cup diced cooked ham
- ¼ cup well-drained diced pineapple
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Place the cauliflower florets in a large bowl. Toss them with the olive oil, salt, and black pepper, then spread them in the baking dish. Bake for 15 minutes, until just starting to soften.
- Stir together the pizza sauce and Italian seasoning. Spoon the sauce over the cauliflower, then scatter the diced ham and well-drained pineapple evenly over the top.
- Sprinkle the casserole with 1 cup of the mozzarella. Return it to the oven and bake for 15 minutes, until the cauliflower is tender and the cheese is bubbling.
- Add the remaining ½ cup mozzarella. Bake for 3 to 5 minutes more, until the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain the pineapple well and cut it into small pieces so it adds flavor without making the casserole watery. For the best texture, bake until the cauliflower is tender but still holds its shape, then let the casserole rest briefly before scooping.Course: Main Course Cuisine: American Equipment: Baking Dish, Large Bowl, Oven
Skillet Pizza Casserole with Turkey, Olives, and Roasted Peppers
This skillet casserole brings pizza-night flavors together in a hearty, low-carb meal. Ground turkey, briny olives, and sweet roasted peppers simmer in tomato sauce beneath a bubbling layer of mozzarella.
It works well for a busy weeknight when you want a cozy dinner without making a crust. Serve it straight from the skillet for an easy, satisfying pizza-inspired meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup no-sugar-added marinara sauce
- ½ cup sliced roasted red peppers, drained and patted dry
- ⅓ cup sliced black olives, drained
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it into small pieces, until no longer pink.
- Stir in the oregano, garlic powder, salt, and black pepper. Add the marinara sauce, roasted peppers, and olives, then stir to combine.
- Reduce the heat to low and simmer for 5 minutes so the flavors come together. Spread the turkey mixture evenly across the skillet.
- Sprinkle the mozzarella and Parmesan evenly over the top. Transfer the skillet to a preheated 400°F oven and bake for 8 to 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes before serving. This helps it settle and makes it easier to scoop.
Extra Tips
Patting the roasted peppers dry helps keep the sauce from becoming watery. For extra browning, broil the cheese briefly at the end, watching closely so it does not scorch.Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Oven
