Vegan Keto Cauliflower Pizza Casserole

A Keto pizza casserole that is vegan, gluten-free, dairy-free and totally delicious! There is a little bit of prep involved with making the sauce, but it’s easy enough and well worth the effort. Red peppers are roasted and blended with garlic, onion powder and a few simple spices to create the sauce for this Keto pizza recipe. Cauliflower florets form the base of this dish and topped with peppers, olives, capers and vegan mozzarella cheese. Perfect for meat-free Mondays or mid-week meals, this Keto pizza is also family-friendly.

This Keto pizza recipe is best made in a skillet pan for the ease of making it in one pan. But if you don’t have a skillet, you can still make it in a normal pan and transfer the cauliflower mixture to a casserole dish.

Can I make any substitutions?

The Keto roasted red pepper pizza sauce is just a suggestion, you can always replace with another sauce of choice or try this spicy tomato pizza sauce:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:0fe90941ddf546f188bf3fb5bb361c36

Or this pesto and walut pizza sauce for another variation: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:f02fb92a001d405a8cd1ccc755a30d8c

You can adapt this recipe with your favorite toppings, add spinach, kale, mushrooms, zucchini or fresh basil.

Can I use a different cheese?

You can switch out the vegan mozzarella for any plant-based cheese of choice, or if not vegan use regular mozzarella.

What can I serve with Keto pizza casserole?

Serve with a classic side salad, rocket or any low carb veggies of choice.

Can I reheat this recipe?

Yes, you can easily reheat this recipe in the microwave for a couple of minutes, or in the oven until heated through.

Net Carbs

5.4 g
Fiber

2.9 g
Total Carbs

8.4 g
Protein

1.6 g
Fats

16 g

176 cals

Quantity

Serving Size

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Red pepper

2 small
Garlic, fresh

1 clove
Onion powder

1 tsp
Salt, sea salt

0.5 tsp
Smoked Sweet Paprika (Ground/ Powder)

0.5 tsp
Black pepper, ground

0.13 tsp
Oregano, dried

0.75 tsp
Olive Or Extra Virgin Olive Oil

5 tbsp
Chili Flakes

0.25 tsp
Water

2 tbsp
Onion, white, yellow or red, raw

0.25 cup
Tomato paste

1 tsp
Parsley

0.33 cup, chopped
Cauliflower

1 small - head - 4" diameter
Banana peppers, raw

2 small - 4" long
Green olives

0.33 cup, sliced
'Sheese' Vegan Mozzarella Style Grated Cheese (200g)

0.75 cup

Step 1

Make the pizza sauce first. Preheat the oven to 400F/ 200C. Place the red peppers on a baking tray. Roast in the oven for 20 minutes.
Step 2

Remove the charred peppers from the oven and leave them to cool for 10 minutes. The peppers will deflate and release their moisture. Use your hands to remove the skins from the peppers, they should peel off easily. If the skins are tough to remove, cover the peppers with aluminum foil or plastic wrap so the steam makes them sweat and the skins can then be peeled away. Discard the skins, stalks, and seeds.
Step 3

Add the roasted peppers to a food processor or blender. Crush in the garlic, onion powder, sea salt, smoked paprika, dried oregano, chili flakes, 3 tablespoons extra virgin olive oil, and a good grind of black pepper. Blend until smooth and set aside.
Step 4

Cut the cauliflower into small bite-sized florets. Place them into a microwave-safe bowl with 2 tablespoons of water and microwave for 4 minutes on high until slightly softened but still retains some bite.
Step 5

Preheat the oven to 350F/180C. Add the remaining 2 tablespoons of olive oil and ¼ cup onion to a skillet pan. Saute over medium-high heat until softened. Add the tomato paste and stir through.
Step 6

Transfer the cauliflower to the skillet pan with the onion mixture along with the red pepper pizza sauce. Roughly chop the parsley and dice half of the peppers into ½ inch pieces. Add the parsley and peppers to the skillet and stir to coat each piece of cauliflower with the sauce.
Step 7

Layer 1/2 cup of vegan mozzarella over the cauliflower mixture. Slice the remaining peppers and layer over the cheese. Drop in the olives and capers.
Step 8

Sprinkle over the remaining 1/4 cup vegan mozzarella cheese over the top and sprinkle the dried oregano over the top. Bake in the center of the oven for 20 minutes until the cheese has melted and golden. Serve immediately.