A meaty, cheesy, keto casserole that proves pizza night doesn’t need dough to be downright irresistible.
When you think of homemade pizza night, it usually means flour-dusted counters, a hot oven, and a crust that doesn’t exactly fit into your keto lifestyle. But this Crock-Pot keto pizza casserole brings all the flavors of your supreme pizza, without all the carbs. This ultra-satisfying, meaty casserole stays firmly at the top of my rotation. It brings the meatiness three ways with tender chicken, savory Italian sausage, and zesty pepperoni. Then it’s finished with melty mozzarella pearls that give you that stretchy bite kids (and grown-ups) can’t resist. Layered with vegetables and rich sauce, it delivers all the cheesy, saucy comfort of your favorite supreme pizza, without the carbs or the fuss—and it’s way more filling and satisfying than any old slice of pizza.
What makes this recipe such a standout is how simple it is to pull together. After a quick skillet browning of the sausage, you just layer the chicken, pepperoni, vegetables, seasoning, and pasta sauce right into the Crock-Pot. The slow cooker does all the work, infusing the chicken with garlicky, herby flavor while the sausage and pepperoni lend that unmistakable pizzeria punch. By the time you stir in those mozzarella pearls at the end, you’ve got a bubbling casserole that feels indulgent and hearty, and with its swoon-worthy aroma, you won’t even have to call the family to dinner. I’ll bet they’ll be standing all around your Crock-Pot, plates in hand!
This dish is also endlessly flexible. You can scoop it straight into bowls for a warm, cheesy casserole, or serve it over roasted zucchini or cauliflower rice for an even heartier dinner. It’s just as welcome on a busy weeknight as it is on game day, when you want to feed a crowd something satisfying that doesn’t derail your keto goals. Every bite is rich, savory, and brimming with flavor—the kind of dish that earns a permanent spot in your rotation.
Pizza casserole add-ins
In the same way that you like to play with your pizza toppings from time to time, with this casserole, you can layer on extra flavors that fit your cravings and are still keto-friendly. Mushrooms are a natural choice if you want to echo classic supreme pizza toppings, and they’ll soak up that garlicky sauce beautifully. A handful of black olives adds a briny, salty pop that cuts through the richness. If you like a little heat, toss in banana peppers or jalapeños for a zesty kick that livens up every bite. For even more indulgence, you can add in other varieties of cheese along with the mozzarella pearls—provolone for sharpness, ricotta for creamy richness, or a sprinkle of Parmesan for that salty finish. Fresh herbs like basil or oregano sprinkled over the top right before serving can brighten the whole dish, making it taste like something straight from a trattoria.
How do I store leftovers?
To store, let the casserole cool to room temperature. Spoon portions into airtight containers and refrigerate for up to 4 days. If you’d like to freeze it, place cooled servings into freezer-safe bags or containers. Add a spoonful of sauce before sealing to help the chicken stay moist during reheating. It will keep frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm gently in the microwave or on the stovetop until hot and bubbly.
Similar recipes to try
For other great keto Italian meals, this Keto Instant-Pot Spaghetti Casserole layers savory ground beef, zucchini “noodles,” ricotta, and mozzarella for a saucy, cheesy dinner in under 30 minutes. For something creamy, savory, and crave-worthy, this Crock-Pot Italian Crack Chicken delivers melt-in-your-mouth chicken rich with cream cheese, Parmesan, garlic, and Italian seasoning. And when you’re craving a really indulgent, Southern comfort food style play on an Italian classic, try this Beef Lasagna.
Crock-Pot Keto Supreme Pizza Casserole
Ingredients
- 1/2 pound mild Italian sausage
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 3 garlic cloves minced
- 3 ounces uncured pepperoni
- 1/2 onion diced (about 4 ounces)
- 1 red bell pepper chopped
- 1 jar unsweetened pasta sauce (25 ounces)
- 4 ounces fresh mozzarella pearls
- Fresh Italian parsley for garnish (optional)
Instructions
- In a skillet over medium heat, brown the Italian sausage until mostly cooked through. Break up into medium-sized pieces while cooking. Drain the grease.
- Place the chicken breasts in the bottom of the Crock-Pot. Sprinkle the Italian seasoning and fresh garlic on top of the chicken.
- Add the sausage, pepperoni, and vegetables. Pour the pasta sauce evenly over the top of everything.
- Cook on high for 3 hours.
- Use a fork to gently break up the chicken after cooking.
- Add the mozzarella pearls to the mixture and toss everything together.
- Garnish with fresh parsley, if using.
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