No Crust, No Problem: This Keto Pizza Casserole Slaps Hard

So you’re deep in keto life and—BOOM—you get hit with a pizza craving the size of Italy. We’ve all been there. But here’s the twist: you don’t need to cheat on your macros to satisfy that cheesy, saucy urge. Meet your new obsession: Keto Pizza Casserole. It’s everything you love about pizza, minus the crust and the carb coma.

This isn’t just some sad imitation of pizza either. Nope. It’s a full-blown, bubbling, cheesy, crustless pizza casserole that hits all the right notes—without blowing up your carb count. Plus, it’s loaded with all your favorite pizza toppings like pepperoni slices, melty mozzarella cheese, and a rich, tomatoey pizza sauce. Sound good? Thought so.

Why Keto Pizza Casserole Is Your New Best Friend

Let’s get one thing straight: if you’re doing keto and not making this dish, you’re missing out. This keto pizza casserole recipe is the perfect comfort food—it’s low-carb, high-fat, and 100% satisfying. It’s also ridiculously easy to throw together after work, when your energy is somewhere between “meh” and “please don’t make me cook.”

Here’s why it’s a game-changer:

• No crust = no carb stress.
  
• Melty, golden mozzarella cheese and salty parmesan cheese? Yes please.
  
• Customizable with your favorite pizza toppings.
  
• Cream cheese adds creaminess and helps bind everything together.
  
• Tastes like pizza. Acts like a casserole. Lives rent-free in your brain.
  

Basically, it’s like your favorite deep dish pizza went keto and got its life together.

What You’ll Need (AKA, Your Shopping List)

You can make this with pantry staples—no weird ingredients or 50-step prep.

The Base:

• 1 lb ground beef (or Italian sausage)
  
• 2 oz cream cheese
  
• 1 tsp Italian seasoning
  
• Salt and pepper to taste
  

The Sauce:

• ¾ cup marinara sauce or pizza sauce (make sure it’s no-sugar-added)
  

The Cheeses:

• 1 cup shredded mozzarella cheese
  
• ½ cup grated parmesan cheese
  

The Toppings:

• A handful of your favorite pizza toppings (FYI: pepperoni slices, olives, mushrooms, green peppers, and jalapeños all work beautifully)
  

How to Make Keto Pizza Casserole (Without Ruining It)

Let’s break it down into real steps that even tired-you can follow:

1. Brown the Meat

Start by browning your ground beef (or sausage) in a skillet. Drain the grease if needed. Toss in the Italian seasoning, salt, and pepper. Stir in the cream cheese until it melts and coats the meat. This step? Absolute flavor magic.

2. Add the Sauce

Pour in the marinara sauce or pizza sauce. Let it simmer for a few minutes so everything gets nice and cozy. The smell? Pizza night vibes in full swing.

3. Layer It All

Transfer the meat mixture to a greased baking dish. Sprinkle a generous layer of mozzarella cheese on top. Add your chosen pizza toppings, then finish with parmesan cheese.

4. Bake It Up

Pop it in a 375°F (190°C) oven for 20–25 minutes, or until the top is golden and bubbling. You’ll know it’s done when it smells so good that the neighbors start peeking over the fence.

My First Attempt (And How I Messed It Up)

Real talk? The first time I made this, I tried to be all “healthier than thou” and used ground turkey, no cheese, and a watery tomato sauce.

It was… not good.

It looked like a sad red soup with meat floating in it. My wife called it “pizza soup casserole” and I deserved that.

Lesson learned: don’t fear the fat. Keto works because of the fat. Embrace it. Love it. Let it crisp your pepperoni into little cups of happiness.

Let’s Talk Pizza Toppings

IMO, this is where the magic happens. You can make this keto pizza casserole recipe every week and never get bored, simply by swapping up your pizza toppings.

Here are some low-carb faves:

• Pepperoni slices – The GOAT of toppings.
  
• Green peppers – Add crunch without carbs.
  
• Black olives – Salty and briny perfection.
  
• Mushrooms – Meaty texture, minimal carbs.
  
• Red onion or jalapeño – If you like a little bite.
  

Not into meat? You can totally load this up with veggies instead. Just pre-cook anything that releases a lot of moisture so your casserole doesn’t turn into a soup.

Sauce Check: Pizza Sauce vs. Marinara Sauce

Now, here’s where things get saucy. People always ask: Can I use marinara sauce instead of pizza sauce? And the answer is… yep!

Both work, as long as they’re no-sugar-added. That’s the sneaky keto killer you’ve gotta look out for.

What’s the difference?

• Pizza sauce – Usually thicker, with a bolder flavor.
  
• Marinara sauce – Thinner, sometimes more garlicky or herby.
  

Pro tip: If you’re really watching carbs, make your own sauce using crushed tomatoes, garlic, olive oil, and dried herbs. That way, you control everything—especially the sugar.

Can We Talk About Cheese?

This casserole is basically a love letter to mozzarella cheese, but we’re not stopping there.

The cheese trio you need:

• Mozzarella cheese – Melts like a dream and gives that signature pizza pull.
  
• Parmesan cheese – Adds depth, sharpness, and those golden brown edges.
  
• Cream cheese – A sneaky addition that makes everything creamy and indulgent.
  

You could get fancy with provolone or gouda too, but honestly? These three do the job like champs.

Make-Ahead, Meal Prep & Freezer Tips

This casserole is the ultimate meal prep hero. I make a big tray on Sunday, and it powers me through the week with minimal effort (and zero lunch envy).

Storage Tips:

• Fridge: Keeps 3–4 days. Just reheat in the microwave or oven.
  
• Freezer: Let it cool, then portion it into containers and freeze. Thaw overnight and bake to reheat.
  

Great for busy nights, lazy weekends, or those “screw it, I don’t want to cook” moods.

Expert Tips: How (and Where) to Bake It for Max Flavor

You’ve prepped your layers, your toppings are on point, and now it’s time to bake this bad boy. But here’s where people tend to overthink—or worse—undercook. So let’s talk baking strategy, shall we?

Conventional Oven Wins for Crowd-Size Comfort

The classic way to bake this keto pizza casserole is in a conventional oven. It gives you an even bake, a gorgeous golden cheese top, and it works whether you’re cooking for two or meal-prepping for the week.

Best practice:

• Use a standard 8×8 or 9×13 casserole dish depending on how hungry you are (or how many people you’re feeding). If you’re looking for a great example of sizing and baking methods, Kalyn’s Kitchen has an excellent version that’s freezer-friendly too.
  
• Glass or ceramic dishes work best—they retain heat and help everything cook evenly.
  
• Bake at 375°F (190°C) for 20–25 minutes, uncovered.
  

Pro tip: Place your dish on the middle rack so the cheese doesn’t brown too fast. Nobody wants burnt cheese (unless you’re into that kind of thing—then, no judgment).

Air Fryer = Crispy Edges in Record Time

Yes, you can totally make this in an air fryer—and it slaps. The cheese bubbles faster, the edges get a little crispy, and dinner’s on the table in less time than it takes to rewatch half a season of “The Office.”

How to do it:

• Use a small oven-safe dish or ramekin that fits inside your air fryer basket.
  
• Preheat the air fryer to 350°F (175°C).
  
• Cook for about 12–15 minutes, checking around the 10-minute mark to avoid over-browning.
  

This is perfect for single servings or when you don’t want to heat up the whole kitchen just for you (been there, done that, wore the stretchy pants).

What Dish Works Best? Big, Small, or Somewhere in Between?

Here’s the breakdown, depending on how much you’re making:

For Weeknight Family Dinners:

• Use a 9×13-inch baking dish
  
• Feeds 4–6 people (or 2 very hungry ones)
  
• Easy to layer, top, and portion
  

For Meal Prep or Couple Nights:

• Use an 8×8-inch square dish
  
• Serves 2–4 with leftovers
  
• Great for splitting into reheatable lunch containers
  

For Single Servings or Air Fryer Bakes:

• Grab individual ramekins (8–10 oz size)
  
• Bake one or two at a time
  
• Great portion control and crisp edges in every bite

Want a brilliant single-serve version for air fryer baking? Check out Two Sleevers’ keto pizza casserole—it’s fast, simple, and portion-perfect.

Quick Size Tip:

Thinner layers = faster bake + more cheese coverage.
Thicker layers = heartier but takes longer to cook through.
So, balance accordingly. Want that melty top and cooked-through middle? Go somewhere in between. No one likes a hot mess that’s raw in the center.

You now have the ultimate baking playbook—oven, air fryer, or small-batch ramekin—you do you. Just remember: bubbly cheese on top, hot filling in the middle, and your personal pizza craving fully satisfied.

FAQ: You Asked, I Answered

Final Thoughts: Don’t Sleep on This Casserole

Let’s be honest—keto isn’t always easy. But when you’ve got meals like this in your arsenal? It’s a whole lot more doable.

This keto pizza casserole is:

• Cheesy
  
• Satisfying
  
• Low-carb
  
• Ridiculously easy to make
  

And the best part? It actually tastes like pizza. Real, cheesy, saucy, comforting pizza. Not a sad wannabe. Not another cauliflower experiment. Just pure, keto-friendly goodness.

So go ahead. Throw this in your meal prep rotation and thank me later. 

Want more? Check out these other low-carb lifesavers:

• Chicken Pizza Crust
  
• Cauliflower Pizza Crust
  
• 7 Healthy Pizza Recipes
  

Have a topping combo you swear by? Drop it in the comments—I’m always looking to level up my pizza game.

• Author
• Recent Posts

Zach Miller

Zach Miller is a homemade cook, certified pizza obsessive, and the kind of guy who thinks a good cup of coffee counts as a personality trait. When he's not perfecting his sourdough crust or experimenting with outrageous toppings (pineapple and hot honey—don’t knock it), he’s sharing fun, no-fuss recipes that actually make you want to cook. Expect plenty of melted cheese, caffeine-fueled kitchen adventures, and the occasional dad joke thrown in for free.

Latest posts by Zach Miller (see all)

• 6 Homemade Pizza Toppings for a Beginner’s Menu (That Actually Work) - October 26, 2025
• 4 Unique Homemade Pizza Ideas with a Gourmet Spin - October 25, 2025
• 7 Deep Dish Pizza Recipes That Redefine Comfort Food - October 19, 2025