It’s truly easy to make, especially if you use pre-cooked chicken. It’s ready in about 30 minutes! I love pizza. 🍕 Who doesn’t? It’s culinary perfection. The combination of the crust, sauce, cheese and toppings is a masterpiece. That’s why, when I transitioned to a low-carb diet, giving up pizza was out of the question. I simply found great-tasting substitutes such as cauliflower pizza, coconut flour pizza, and almond flour pizza. This tasty casserole is another way to enjoy all the wonderful pizza flavors without consuming too many carbs.
Ingredients
You’ll only need a few simple ingredients to make this keto pizza casserole. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Chicken breasts: Cooked and either shredded or diced. I almost always bake chicken breasts, but you can cook them any way you like. You can also use rotisserie chicken. Pepperoni: I mix it into the casserole and I also use it to top the casserole. Pizza sauce: I prefer a sugar-free sauce such as Rao’s. Spices: I like to use garlic powder, dried oregano, and red pepper flakes. Cheese: I use shredded mozzarella and grated parmesan. Some of the cheese gets mixed into the casserole and some of it is sprinkled on top.
Instructions
Making this keto pizza casserole is SO EASY. The detailed instructions are included in the recipe card below. Here’s an overview of the steps: You start by mixing together the shredded chicken, diced pepperoni, pizza sauce, spices, mozzarella, and parmesan. Next, 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 it.
Expert tip
It’s fine to 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 completely remove the skin. While chicken skin is delicious, its texture won’t work in a casserole.
Frequently asked questions
Variations
The best way to vary this recipe is to use different toppings. So use whatever you like! Good options include sauteed peppers, olives, sauteed mushrooms, and thinly sliced fully cooked Italian sausage. You can also try different cheeses. For example, shredded fontina makes a good alternative to shredded mozzarella. Sometimes I like to sprinkle the casserole with dried parsley or oregano and some more red pepper flakes when I pull it out of the oven. This is purely for garnish, but it does look pretty!
Serving suggestions
I like to serve this rich, cheesy casserole with light and simple side dishes such as arugula salad, tomato salad, or steamed broccoli. It’s also good on a bed of spinach or lettuce. And sometimes I serve it in bowls, with pork rinds or mini bell peppers for scooping it out.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. As mentioned above, you can also freeze individual portions for up to three months.
Related recipes
👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
