Made with chicken, pepperoni, pizza sauce, and cheese, this gooey and cheesy keto pizza casserole is the perfect solution to your pizza cravings.
When I transitioned to a low-carb diet, giving up pizza was out of the question. So, I found great-tasting substitutes such as cauliflower pizza, coconut flour pizza, and almond flour pizza. This delicious casserole is another way to enjoy pizza flavors without consuming too many carbs. It's truly easy to make, especially if you use pre-cooked chicken. It's ready in about 30 minutes!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken breasts: Cooked and shredded or diced. I almost always bake chicken breasts, but you can cook them any way you like. For example, this recipe for grilled chicken breast is quick and easy. You can also use boneless chicken thighs.
- Pepperoni: I mix it into the casserole, and I also use it to top the casserole. Other topping options include sautéed peppers, caramelized onions, olives, sautéed mushrooms, and thinly sliced, fully cooked Italian sausage.
- Pizza sauce: I prefer a sugar-free sauce such as Rao's.
- Cheese: Shredded mozzarella and grated Parmesan. Some of the cheese is mixed into the casserole, and some is sprinkled on top.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine shredded chicken, diced pepperoni, pizza sauce, spices, mozzarella, and Parmesan.
Transfer the mixture to a lightly greased baking dish and top it with more cheese and pepperoni (or with your choice of toppings).
Bake the casserole for about 15 minutes in a 400°F oven, until it's heated through and the cheese is melted. Let it rest for a few minutes before serving.
Recipe Tips
- You can use rotisserie chicken in this recipe. Both the white meat and the dark meat will work, and you can either shred or dice the meat. But do make sure to remove the skin. While chicken skin is delicious, its texture won't work in a casserole.
- You can use pizza sauce or marinara sauce. Pizza sauce is thicker and less chunky, but both work equally well in this recipe.
- Storage tips: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze this casserole. I like to divide it into individual portions and freeze them in freezer-safe containers. They can stay in the freezer for up to three months.
Serving Suggestions
I like to serve this rich, cheesy casserole with light and simple side dishes such as any of the following:
It's also good on a bed of spinach or lettuce leaves. And sometimes I serve it in bowls, with pork rinds or halved mini peppers for scooping it out.
Recipe Card
Cheesy Keto Pizza Casserole
Video
Ingredients
- 3 large chicken breasts - cooked; shredded or diced; about 30 ounces raw, 22 ounces cooked
- 1 ounce pepperoni - diced; about 15 slices
- 1 ½ cups pizza sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup shredded mozzarella - 4 ounces
- 2 tablespoons Parmesan cheese - grated
Toppings:
- ¾ cup mozzarella - shredded; 3 ounces
- 1 ½ ounce pepperoni - about 20 slices
Instructions
- Preheat the oven to 400°F. Lightly grease a 2-quart casserole dish.
- In a large bowl, mix the shredded chicken, diced pepperoni, pizza sauce, garlic powder, dried oregano, red pepper flakes, 1 cup of mozzarella, and parmesan.
- Transfer the mixture to the prepared baking dish.
- Top the casserole with the remaining ¾ cup of mozzarella cheese and the pepperoni slices.
- Bake the casserole until it's heated through and the cheese is melted, for about 15 minutes. Allow it to rest for 5 minutes before serving.
Notes
- It's fine to use rotisserie chicken. Both the white and dark meat will work, and you can either shred or dice the meat. But please remove the skin. Its texture won't work in a casserole.
- Sometimes, when I pull it out of the oven, I sprinkle the casserole with dried parsley or oregano and some more red pepper flakes. This is purely for garnish, but it does look pretty.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze this casserole. I like to divide it into individual portions and freeze them in freezer-safe containers. They can stay in the freezer for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Teresa says
Recipe is good however this is not 3 carbs per serving. The Rao's pizza sauce is 3 carbs per serving as it is and then you need to add the carbs for the cheese. I made this and then realized it was not correct and I ate too many carbs for my liking. Please verify your nutrition before you make.
Vered DeLeeuw says
Hey Teresa,
I'm glad you enjoyed this casserole! Thank you for this feedback. I ran the calculation again, this time making sure to use the info for Rao's pizza sauce (my nutrition tool uses a generic sauce), and updated the nutrition info accordingly. The carbs are now 4 grams per serving instead of 3.
Thanks again!
Jr says
What is the serving size for the nutritional facts listed?
Vered DeLeeuw says
I divide the casserole into roughly equal six portions. Each portion is a serving.
Jules says
How much chicken by weight for this dish? I’ll probably use rotisserie and just want to make sure I have the right amount. Thank you!
Vered DeLeeuw says
About 22 ounces. Hope you like it!