Go Back
Low carb pizza casserole with melted mozzarella and pepperoni fresh out of the oven

Low Carb Pizza Casserole

A cheesy, crustless keto pizza casserole made with seasoned ground beef, cream cheese, mozzarella, and pepperoni. Easy, family-approved, and ready in 35 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 8 oz cream cheese softened at room temperature for 30 minutes
  • 1 cup low-sugar pizza sauce Rao's recommended
  • 2 cups shredded mozzarella cheese
  • 8 oz pepperoni slices
  • 1 cup diced bell peppers any color
  • 1/4 cup sliced black olives optional
  • 1 tsp Italian seasoning optional
  • chopped mushrooms or spinach optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Paper towel-lined colander
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Brown ground beef in a large skillet over medium heat, breaking apart as it cooks. Once fully browned with no pink remaining, drain fat completely using a paper towel-lined colander.
  3. Return drained beef to the skillet off heat. Stir in softened cream cheese and pizza sauce until fully combined into a smooth, creamy filling.
  4. Spread beef mixture evenly into the prepared baking dish. Layer diced bell peppers on top, followed by shredded mozzarella, then finish with pepperoni slices and any optional toppings.
  5. Bake uncovered at 375°F for 20 to 25 minutes until cheese is bubbling and golden at the edges.
  6. Optional: Switch oven to broil for the final 2 minutes for a crispier browned top. Watch closely to avoid burning.
  7. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Saute bell peppers 2 to 3 minutes before assembling for a softer texture. Layer mozzarella under the pepperoni for gooier cheese and crispier edges. Store leftovers in an airtight container for up to 4 days. Reheat in toaster oven or air fryer at 350°F for 8 to 10 minutes. Freeze tightly wrapped for up to 2 months. Thaw overnight in refrigerator before reheating.