keto pizza--casserole

keto pizza casserole


  • 1/4 cup Dietz & Watson Originals Pepperoni , sliced
  • 1 lb Dietz & Watson Italian Chicken Sausage, sliced
  • 3/4 cup Dietz & Watson Originals Mozzarella
  • 3/4 cup Dietz & Watson Originals Parmesan Cheese
  • 1 medium cauliflower head, cut into florets
  • 1/2 cup mushrooms, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup black olives, sliced
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning parsley


  1. Preheat oven to 375 degrees F.
  2. Pour 2 inches of water into a large saucepan set over medium-high heat. Place a steamer basket inside and add the cauliflower florets. Cover and steam for 5-6 minutes, or until the cauliflower is tender but still slightly firm.
  3. Meanwhile, large cast iron skillet to medium high heat. Add Italian chicken sausage and break apart using a wood spoon. Once partially cooked, add the onion, and mushroom and sauté until browned and everything is cooked through, which takes about 5-7 minutes.
  4. Add marinara sauce to skillet and season with 2 teaspoons Italian seasoning.
  5. Add the cauliflower to the skillet and stir to combine. Remove from heat and sprinkle the top evenly with mozzarella and parmesan cheese. Evenly place pepperoni and olives on top of the cheese.
  6. Bake, uncovered, for 10-12 minutes or until cheese is melted and the edges are golden brown. Sprinkle with remaining Italian seasoning and top with a sprig of parsley and serve.

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