Cauliflower Pepperoni Pizza Casserole

Pizza. It is, without question, my absolute FAVORITE food in the world. I fantasize about it. I could eat it every single day for the rest of my life and never tire of it. I LOVE IT. My problem is that I can never stop at one or two slices. This leads to me consuming massive amounts of Weight Watchers Points whenever I am near pizza. This is not good. So, I try to create recipes that allow me to satisfy my hankering for a cheesy pizza without overdoing it on Points. When I came across this Cauliflower Pepperoni Pizza Casserole Recipe on Pinterest, I knew that I had to try it immediately. I was skeptical, but the thought of a low carb casserole that might taste like pepperoni pizza and yet be low in Points? I was game to try. After a few attempts I switched up the original recipe and did my best to achieve a great taste, yet still keep it low in Points. I was thrilled with how delicious it was. It’s not going to taste exactly like pepperoni pizza, but it is covered in delicious mozzarella and pepperoni, and sometimes just that combo of flavors is good enough to keep me at bay. This healthy casserole comes in at just 5 Points for 1/4 of the entire casserole, and is loaded with protein and fiber. I will for sure be making this again and again!

Cauliflower Pepperoni Pizza Casserole

Tasty and low carb, this pepperoni pizza casserole uses cauliflower puree as a base instead of pizza dough. A unique texture with a fantastic flavor that helps satisfy your craving for pepperoni pizza in a much healthier way.

Ingredients

  • 1 medium head of cauliflower, chopped into florets
  • 1 tbsp light butter
  • 1 tbsp half and half
  • 2 tsp garlic powder
  • 1 cup reduced fat mozzarella cheese, shredded
  • 1/2 cup pizza sauce
  • 35 slices Hormel mini turkey pepperoni, or 2oz real pepperoni
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with non-fat cooking spray.
  2. Using a vegetable steamer, or the microwave, steam cauliflower until tender. Transfer hot cauliflower to blender or food processor and add in butter, half and half, 1 tsp garlic powder, ¼ cup mozzarella cheese, 1/ 2 of the pepperoni slices, and salt & pepper. Puree until smooth.
  3. Pour cauliflower puree into baking dish. Use a spatula to even out the surface. Top with the pizza sauce, and use a spoon or spatula to spread it evenly over the cauliflower, making sure not to mix it into the cauliflower. Top with mozzarella cheese, pepperoni and remaining tsp of garlic powder.
  4. Bake for about 20 minutes.
  5. Let cool for about 10 minutes. Cut into 4 equally sized pieces and serve.

Quick Notes

Please note that in the photo, you’ll see large slices of pepperoni. This is because by the time I was ready to take a photo, I had run out of the Hormel Turkey Pepperoni and had to use large, deli sliced pepperoni instead. You can do this as well, if you’d prefer not to use turkey pepperoni. Just use a total of 2oz real pepperoni in order to keep the Points value at 5.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 214

Fat: 7

Protein: 17

Entire recipe makes 4 servings
Serving size is 1 pieces
Each serving = 5 Points

PER SERVING: 214 calories; 7g fat; 17g carbohydrates; 17g protein; 7g fiber

14 Comments

  1. I thought this recipe was really yummy!!! I didn’t expect for the cauliflower to harden like pizza crust because the description says it is a casserole. So as long as you go in to it with that understanding, I think you will find the flavors really good!!! I look forward to eating the left overs the rest of the week.

  2. I think some may have gotten the wrong impression that this was supposed to come out crispy like pizza…it is a casserole so I guess the thick purée consistency is appropriate. Whether or not the end product was good is a different story. For pizza crust made with cauliflower, you definitely have to wring the water out after steaming it as someone else mentioned. But as a casserole I just didn’t enjoy this like I thought I was going to. I also wouldn’t recommend it as a main dish…this IMO is more a side dish. Overall I wouldn’t make it again. I saw a lot of variations on this on the web…The garlic powder was supper overwhelming and the flavors of seemingly yummy ingredients just didn’t translate. I also tossed the rest which is against my religion. I applaude you for what you do here though and am excited to try other recipes. The broccoli cheeses chicken was incredible! Keep up the good work!

  3. Ew. Do not make this. It comes out like baby food. I couldn’t get the puree to thicken at all.
    What I can’t figure out is why the original recipe this post links to has all positive comments. This was not enjoyable at all.

  4. I was all set to make this recipe and I glad that I reviewed the comments prior to making it. I say that because I was going to feed it to my husband and 12 year old stepson. Luckily I hd a back up plan for them (chicken parm). I did decide to make a cauliflower pizza crust (this was after I had already cut my cauliflower into florets for the casserole). Luckily I was still able to make the pizza. It turned out WONDERFUL…however, my crust wasn’t stiff enough to pick up and eat as a slice of pizza. Next time I will spread the crust out more than just 9-12 inches as the recipes called for.

  5. Have to agree with Laura…. This recipe is awful! I have had such successes with your other recipes but the remaining part of this dinner is going in the garbage. Thanks for all the other good ones!

  6. Laura DeSantis Reply

    This was the grossest thing I’ve ever eaten. All I could taste was the cauliflower, and I love cauliflower, but puréed, yuck. I have loved all the recipes I have made from this site except this one.

  7. I have the same question as the others. Is the puree supposed to get solid at all? Mine is very smooth like mashed potatoes.

  8. surprise mama Reply

    Hi! I made this tonight and the flavor is great but the purée did not get at all solid. The flavor was amazing and I will definitely make it again but is there any suggestion to getting it to e a little more solid?

  9. The pepperoni in the picture does not look like the mini turkey pepperoni I have bought. Did you use those for the picture? Also, how many slices/ounces would it be to use normal size turkey pepperoni? Thanks!

  10. Does the cauli puree become “solid” like a crust at all? Or is it just soft and scoopable?

    • I just made it and it came out with a hummus texture. Any suggestions for how to make it more solid.

      • LaaLoosh Reply

        That’s pretty much the texture that it is supposed to come out like. So it’s more like a casserole, as opposed to solid crust pizza.

      • You’d need to take just about all of the water out of the cauliflower. I’ve made a pizza crust out of cauliflower before and I was actually able to pickup each piece – was shocked I didn’t need to eat it with a fork!
        So, cool the cauliflower until it’s just barely warm, then dump it in a flat cotton kitchen towel. Pick up the corners of the towel and squeeze as much water out of it that you can. Do this over the sink as more water will come out of it than you think! Twist it in the towel to get even more water out.
        Continue with the rest of this recipe. I think should help it be more solid like a crust.

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