This keto pepperoni pizza casserole is super easy to make and has all the great flavors of pizza but without the gluten, carbs, work of making a crust, and has lots of added veggies.
Course dairy free, gluten free, keto, Main Course, paleo
2CupsRiced Cauliflowerabout ½ head of cauliflower, see notes above
1 ½CupMozzarella Cheesesee notes below or dairy-free or Paleo
5ozUncured Pepperonicut into fourths
Fresh Basilfor garnish (optional)
Instructions
Preheat oven to 350 degrees.
Add the oil to a 9-inch cast-iron skillet and heat over medium heat.
When oil begins to shimmer, add the onions and peppers. Saute around 5 minutes or until onions start to soften.
Add the zucchini and garlic, continuing to cook an additional 5 -7 minutes. Then, add the riced cauliflower and cook for about a minute.
Add the pizza sauce, 1 cup of the cheese, and the pepperoni to the skillet, reserving a few pepperoni slices for the top.
Top with the remaining cheese and pepperoni.
Bake for 15 minutes or until hot and bubbly.
Garnish with fresh basil.
Notes
If you can't find riced cauliflower, you can use a cheese grater to grate it by hand or you can place pieces of cauliflower in a food processor and process until it reaches the texture of rice.
If you're dairy-free or Paleo, you can replace the mozzarella cheese with Daiya dairy-free shredded mozzarella cheese or simply sprinkle on some Paleo & Vegan Parmesan Cheese for a cheesy taste.
If you don't have a cast-iron skillet, after step 5 transfer mixture to a 9x9 in glass baking dish, top with the cheese and pepperoni, then bake as directed