I love experimenting with dishes that satisfy my cravings without weighing me down. This recipe features Italian sausage, ground beef, and a bounty of cheeses that create my version of Low Carb Pizza. Its robust flavors and vibrant ingredients invite me to explore new culinary horizons with every bite.

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I’ve been experimenting with new recipes lately and this Low Carb Pizza Casserole really surprised me with its bold flavors and simplicity. I decided to try a version that mixes up Italian sausage and ground beef, along with a diced yellow onion, minced garlic, and a can of diced tomatoes.

The tomato paste, dried basil, and oregano really bring the pizza flavor to the dish without loading on the carbs. I even threw in some red pepper flakes for a little extra kick and finished it off with a mix of mozzarella, cheddar and a bit of Parmesan.

While it may sound like a diner recept, it’s a healthy low carb meal that’s perfect for anyone following keto recipes dinner ideas. I love how you can get that familiar pasta per pizza vibe in a dish that is both low carb and satisfying.

Enjoy exploring this creative twist on a classic favorite.

Why I Like this Recipe

I love this recipe because it combines hearty meats like Italian sausage and ground beef that always make it super flavorful and satisfying. I also really like how the different cheeses melt together and create a gooey, cheesy topping thats just perfect every time. Another thing i really dig is the mix of tomatoes and herbs, like basil and oregano, that make the sauce rich and flavorful. And on top of that, i appreciate that it’s a low carb twist on a pizza casserole, so i can enjoy all those familiar pizza flavors while still keeping things a bit healthier.

Ingredients

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Italian sausage: High protein and savory fat, adds bold flavor and slight spice.
Ground beef: Rich in protein, it gives a hearty, meaty depth to the dish.
Diced tomatoes: Adds tangy sweetness, fiber, vitamins, and balances savory meats.
Tomato paste: Concentrated, rich, and slightly acidic, enhancing umami flavors.
Dried basil: Offers sweet, aromatic notes; a refreshing herbal touch.
Mozzarella cheese: Melts wonderfully, adding creamy texture and enjoyable protein.
Cheddar cheese: Brings sharp flavor and extra protein; fuses perfectly with mozzarella.
Olive oil: Provides healthy fats, enhancing flavor and cooking the aromatic vegetables.
Parmesan cheese: Offers a salty bite and unique texture, rounding out the flavors.

Ingredient Quantities

1 lb Italian sausage (casings removed)

1 lb ground beef

1 medium yellow onion, diced

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, drained

1 (6 oz) can tomato paste

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt (or to taste)

1/4 tsp ground black pepper

1/4 tsp red pepper flakes (optional)

2 tbsp olive oil

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese (optional)

1/4 cup chopped fresh basil (for garnish, optional)

How to Make this

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1. Preheat your oven to 375°F while you prep all your ingredients.

2. In a large skillet, heat the olive oil over medium heat then crumble the Italian sausage and ground beef. Cook until browned, breaking the meat into small pieces as you go.

3. Add the diced yellow onion and minced garlic to the skillet. Cook everything together for about 5 minutes or until the onions are soft.

4. Stir in the drained can of diced tomatoes and the tomato paste. Mix in the dried basil, dried oregano, salt, black pepper and red pepper flakes if you’re using them. Let it all cook on low heat for another 5 to 10 minutes so the flavors can blend.

5. In a greased casserole dish, evenly spread out the meat and tomato sauce mixture.

6. Sprinkle half of the mozzarella cheese and half of the cheddar cheese over the meat mixture. If you like, dot spoonfuls of ricotta cheese on top for extra creaminess.

7. Add the grated Parmesan cheese evenly over everything.

8. Place the casserole in the oven and bake for about 20 minutes.

9. After 20 minutes, take out the casserole and sprinkle the remaining mozzarella and cheddar cheese on top. Return it to the oven for another 5 minutes or until the cheese has melted and started to bubble.

10. Remove your casserole from the oven and let it sit for a few minutes. Garnish with chopped fresh basil if desired, then serve and enjoy your low carb pizza casserole!

Equipment Needed

1. Oven – You’ll need one to bake the casserole at 375°F.
2. Large skillet – This is used to brown and cook the meats and veggies.
3. Casserole dish – A greased dish is needed for assembling and baking the casserole.
4. Knife – Use it for chopping the yellow onion and mincing the garlic.
5. Cutting board – Useful for all your chopping tasks.
6. Colander – For draining out the diced tomatoes before using them.
7. Measuring spoons and cups – To measure out the herbs, spices, and cheeses properly.
8. Wooden spoon or spatula – This will help you stir and break up the meat as it cooks.
9. Can opener – Essential for opening the canned diced tomatoes and tomato paste.
10. Grater – If your Parmesan cheese isn’t pre-grated, you’ll need this to grate it.

FAQ

Q: Can I substitute ground turkey for the beef and sausage?

A: Yeah, you can use ground turkey. The flavor might be a bit different but it's a great option if you're lookin for a leaner version.

Q: Do I need to drain the diced tomatoes and tomato paste?

A: Yes, it helps to drain them so the casserole doesn't turn out too watery.

Q: How can I make this dish even lower in carbs?

A: You could add more low carb veggies or skip the ricotta cheese if you want. Some folks even use extra zucchini slices in place of some meat.

Q: Can I prepare this casserole ahead of time?

A: Absolutely! You can prep it the day before and then just heat it up in the oven when you're ready to eat.

Q: What if I want it spicier?

A: Go ahead and add extra red pepper flakes or even a diced jalapeno if you like some extra heat in your casserole.

Low Carb Pizza Casserole Recipe Substitutions and Variations

Italian sausage: If you can’t find Italian sausage, use ground turkey seasoned with fennel seeds and a pinch of red pepper flakes.
Ground beef: You can swap ground beef with lean ground turkey or ground chicken if you’re looking for a lighter version.
Yellow onion: If you don’t have yellow onion, red onion or even white onion does the job just fine.
Garlic: Instead of fresh minced garlic, you can use 1/4 tsp garlic powder per clove. Just keep in mind the flavor might be a tad different.
Tomato paste: If you’re out of tomato paste, try using tomato sauce (about 3-4 tbsp) and reduce other liquids a bit.

Pro Tips

1. When browning the meat in the skillet, try cooking it in batches if your pan gets too crowded. This gives you a better sear and more flavor cause overcrowding can steam the meat instead of browning it right.
2. After you add the tomatoes and paste, letting it simmer a few extra minutes on low heat helps bring out the best in the spices. Don’t be afraid to let it bubble a bit longer to really meld the flavors.
3. Be careful not to overload the first cheese layer in the casserole. Splitting the cheese in two parts like in the recipe work good, but if you add too much at once it may not melt evenly.
4. Letting the casserole sit for a few minutes after it comes out the oven helps everything set up. This makes it easier to serve without it falling apart, and gives the flavors a chance to settle in.