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Low carb piz za casserole bubbling with mozzarella and pepperoni fresh from the oven

Low Carb Pizza Casserole

A cheesy, crustless keto pizza casserole made with ground beef, pepperoni, cream cheese, and mozzarella. Ready in 35 minutes and perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 recommended
  • 8 oz pepperoni slices turkey or beef both work
  • 8 oz cream cheese softened to room temperature
  • 2 cups shredded mozzarella cheese freshly shredded preferred
  • 1 cup low-sugar pizza sauce check label for hidden sugars
  • 1 cup diced bell peppers any color; mix of red and yellow recommended
  • 0.25 cup sliced black olives optional
  • 1 tsp Italian seasoning optional
  • chopped mushrooms or spinach optional, for added vegetables

Equipment

  • 9x13 inch baking dish
  • large skillet
  • colander
  • Paper towels

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
  2. Brown ground beef in a large skillet over medium heat, breaking it apart as it cooks. Drain thoroughly using a paper towel-lined colander to remove excess grease.
  3. Return the drained beef to the skillet off the heat. Stir in softened cream cheese and pizza sauce until fully combined into a smooth, creamy mixture.
  4. Spread the beef mixture evenly across the bottom of the prepared baking dish.
  5. Layer diced bell peppers over the beef, followed by shredded mozzarella cheese. Finish with an even layer of pepperoni slices and any optional toppings.
  6. Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is bubbling and golden around the edges.
  7. Optional: Switch oven to broil for the last 2 minutes for a crispier, more golden top. Watch closely.
  8. Let the casserole cool for 5 minutes before slicing and serving.

Notes

For softer bell peppers, saute them for 2 to 3 minutes before assembling. Layer mozzarella under the pepperoni for extra-gooey cheese with crispy pepperoni edges. Can be assembled up to 24 hours ahead and refrigerated before baking.
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