Description
A keto-friendly, one-pan casserole with a cauliflower crust base, savory ground beef, pepperoni, and layered cheese for rich, satisfying comfort food. Perfect for balancing low-carb diets with crowd-pleasing flavors.
Ingredients
14 oz cauliflower florets
2 lb ground beef
2.5 oz sugar-free pepperoni
8 oz mushrooms (crisp-textured, like button or shiitake)
1 tbsp olive oil (preferably avocado oil)
6 oz marinara sauce
6 oz mozzarella cheese (shredded)
¼ cup Parmesan cheese (crumbled)
1 tsp Italian seasoning
3 oz green peppers (sliced, optional)
1 tbsp water (for cauliflower prep)
Instructions
Microwave 14 oz cauliflower florets with 1 cup water (covered with a damp paper towel) for 3 minutes. Let cool, then pat dry.
Cook ground beef in a skillet over medium-high heat, breaking into crumbles, until fully browned (15 minutes). Discard excess fat.
Heat 1 tbsp oil in the same skillet, then sauté mushrooms 10 minutes until moisture evaporates.
In a 13×9-inch casserole dish, spread ½ cup marinara. In a bowl, combine cooked cauliflower, ⅓ of the beef, ½ of the mushrooms, and green peppers (if using).
Add ½ of the cauliflower-beef mixture to the dish. Spread ¼ cup marinara, top with pepperoni slices, and 3 oz mozzarella. Repeat layers, leaving 10 pepperoni slices for topping.
Sprinkle 1 tsp Italian seasoning over the final mozzarella layer, then crumble Parmesan on top. Arrange remaining pepperoni slices evenly over the surface.
Bake at 400°F until center reaches 165°F (internal temperature), about 25-30 minutes.
Notes
Substitute ground turkey for a lighter protein option
Use a meat thermometer to ensure food safety
Let casserole rest 10 minutes before slicing for cleaner portions
Leftovers keep in the fridge for 3-4 days
- Prep Time: 25
- Cook Time: 30
- Category: DINNER
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 1400mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg