Crustless Cheesy Pizza Casserole
Description
Imagine all the flavors of your favorite pizza—tomato sauce, mozzarella, pepperoni, and Italian herbs—without the crust! This crustless pizza casserole is a cheesy, savory delight that comes together in under an hour. It’s perfect for busy weeknights, meal prep, or whenever you crave pizza without the extra carbs. The combination of melty cheese, seasoned ground meat, and tangy tomato sauce creates a comforting, family-friendly dish that everyone will love.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients (Serves 4–6)
1 lb (450 g) ground or Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
1 cup bell peppers, diced (any color)
1 cup mushrooms, sliced (optional)
1 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp red pepper flakes (optional, for heat)
Salt & black pepper, to taste
1 can (14 oz / 400 g) diced tomatoes, drained
1 cup marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mini pepperoni slices or chopped full slices
Fresh basil or parsley for garnish (optional)
Instructions
Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
Cook the meat and vegetables:
In a large skillet over medium heat, cook the ground beef or sausage until browned, breaking it up as it cooks. Drain excess fat if necessary.
Add onion, garlic, bell peppers, and mushrooms. Sauté for 5–7 minutes until vegetables are tender.
Season and mix:
Stir in Italian seasoning, oregano, red pepper flakes (if using), salt, and black pepper. Mix in drained diced tomatoes and 1/2 cup of the marinara sauce. Let simmer for 2–3 minutes to combine flavors.
Assemble the casserole:
Spread half of the meat and veggie mixture evenly in the prepared baking dish. Sprinkle 1 cup of mozzarella and half of the Parmesan over the layer. Add remaining meat mixture on top. Pour the remaining 1/2 cup marinara sauce over it. Top with the rest of the mozzarella, Parmesan, and mini pepperoni slices.
Bake:
Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden on top.
Garnish and serve:
Let the casserole rest for 5 minutes before slicing. Garnish with fresh basil or parsley if desired. Serve hot.
Frequently Asked Questions
Q1: Can I make this vegetarian?
Yes! Replace the meat with extra vegetables like zucchini, eggplant, or spinach. You can also use plant-based sausage.
Q2: Can I use other cheeses?
Absolutely! Cheddar, provolone, or a blend of Italian cheeses works beautifully.
Q3: Can I make this ahead of time?
Yes, assemble it a day ahead, cover, and refrigerate. Bake as directed, adding 5–10 extra minutes if coming from the fridge.
Q4: Is this keto-friendly?
Yes, it’s low-carb as there’s no crust. Just watch your tomato sauce portion for net carbs.
Q5: Can I freeze it?
Yes, bake, cool completely, then freeze in portions. Reheat in the oven at 350°F (175°C) until warmed through.
Nutritional Information (Per Serving — 6 servings)
Calories: 320 kcal
Protein: 25 g
Fat: 22 g
Saturated Fat: 10 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 4 g
Sodium: 680 mg