Keto Zucchini Pizza Casserole
All the joy of a loaded slice, none of the flour. A savory zucchini “crust” bakes up firm and cheesy, then gets smothered in a meaty marinara and a bubbling top layer of mozzarella. Pepperoni, olives, or mushrooms punch in classic pizzeria flavor while the edges caramelize for that true pie effect. You get forkfuls of sauce, cheese pull, and spice—without the wheat bloat.
Time & Yield
● Prep Time: 15 minutes
● Cook Time: 30 minutes
● Total Time: 45 minutes
● Servings: 6
Serving Suggestions
Serve warm with:
● A side of cauliflower garlic bread or simple green salad
● A drizzle of olive oil and fresh herbs for extra flavor
For the Zucchini Base:
● 4 cups shredded zucchini (about 3 medium zucchinis)
● ½ tsp salt
● 2 large eggs
● ½ cup shredded mozzarella cheese
● ½ cup grated Parmesan cheese ● ½ tsp garlic powder ● ½ tsp Italian seasoning
For the Meat Sauce:
● 1 lb (450g) ground beef or Italian sausage
● ½ small onion, diced
● 2 cloves garlic, minced
● 1 cup sugar-free marinara sauce (check label for no added sugar)
● Salt and pepper, to taste
For the Topping:
● 1 ½ cups shredded mozzarella cheese
● ¼ cup grated Parmesan cheese
Optional toppings:
● Pepperoni slices
● Sliced mushrooms
● Black olives
● Bell peppers
Ingredients
Directions
Preheat the Oven: Set oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
Prepare the Zucchini Base: Shred the zucchini using a box grater or food processor. Place it in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. After resting, squeeze out as much liquid as possible using a clean towel or cheesecloth.
Mix the Base: In a large bowl, combine shredded zucchini, eggs, mozzarella, Parmesan, garlic powder, and Italian seasoning. Mix well until evenly combined.
Bake the Crust: Spread the zucchini mixture evenly into the prepared baking dish. Bake for 15–20 minutes, until set and lightly golden around the edges. Remove from oven and set aside.
Prepare the Meat Sauce: In a skillet over medium heat, cook the ground beef (or sausage) with diced onion until browned, about 5–6 minutes. Drain excess fat. Add garlic and cook 1 more minute, then stir in marinara sauce. Season with salt and pepper. Simmer 3–5 minutes.
Assemble the Casserole: Spread the meat sauce evenly over the baked zucchini crust. Top with shredded mozzarella, Parmesan, and your favorite keto-friendly pizza toppings (like pepperoni or veggies).
Bake Again: Return the casserole to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.
Cool and Serve: Let it rest for 5 minutes before slicing. Garnish with a sprinkle of fresh basil or parsley if desired.
Keto Tip:
If you like a crispier base, pre-bake the zucchini crust a few minutes longer before adding toppings