Low-Carb Everything Pizza Casserole

"This is a casserole that tastes like a cross between a lasagna and a pizza, yet there is no flour or pasta in this at all! Like most casseroles, it is super easy to make, and a very easy take-along for lunch the next day!"
photo by SF_n8ive photo by SF_n8ive
photo by SF_n8ive
photo by SF_n8ive photo by SF_n8ive
Ready In:


  • 8 ounces white mushrooms, washed and sliced
  • 12 green bell pepper, washed, seeded, and diced
  • 1 cup marinated artichoke hearts, drained and cut into 1/2 inch pieces
  • 1 pre-cooked sweet Italian sausage, cut into 1/4 inch pieces (like Niman Ranch's)
  • 10 -15 black olives, sliced into small rings (optional)
  • 8 ounces tomato sauce
  • 12 teaspoon no-salt italian seasoning
  • 1 cup shredded pizza cheese (like Crystal Farms Pizzeria cheese, alternatively, 1 cup shredded part-skim Mozzarella cheese)
  • 6 eggs
  • 12 cup 2% milk
  • 1 tablespoon olive oil


  • Pre-heat oven to 375 degrees F.
  • Cut the pre-washed and pre-sliced mushrooms into 1/2 inch pieces, and cut the pre-cooked Sweet Italian Sausage into small pieces, about 1/4 inch thick.
  • Heat a non-stick skillet on medium-high heat on the stovetop, and add 1 tablespoons olive oil, the mushrooms, and sausage. Cook until mushrooms are soft, stirring occasionally.
  • Meanwhile, wash, seed, and dice 1/2 of a green bell pepper.
  • When mushrooms are soft, add the green bell pepper, and cook an additional 30 seconds. Remove from heat and leave in skillet.
  • Drain the marinated artichoke hearts, and cut into 1/2 inch pieces. If desired, add the sliced black olives to the artichoke hearts in a small bowl until evenly mixed.
  • In a large mixing bowl, beat 6 eggs and 1/2 cup milk until yolks are well blended.
  • Add 1/2 teaspoons Italian Seasoning, and 4 ounces of the tomato sauce, and blend well with a wire whisk.
  • Add 1/2 cup of the pizza cheese to the egg, milk, tomato sauce and Italian Seasoning mixture until evenly distributed.
  • Combine mushrooms, sausage, bell pepper, artichokes and olives together in the skillet. Pour the mixed ingredients into a pre-greased 9" x 13" glass casserole dish.
  • Pour the egg mixture over these ingredients, and fold with a silicone spatula until evenly distributed in casserole dish.
  • Pour the remaining 4 ounces of tomato sauce over the top of the casserole, and spread evenly with the silicone spatula.
  • Sprinkle 1/2 cup of the shredded pizza cheese over the top of the casserole so it is evenly distributed.
  • Bake for 30-35 minutes until the cheese is melted and bubbling.

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<p>I'm a foodie by nature, trying to create healthful, wholesome cooking.</p>
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