RecipeVeggie Pizza Casserole

Nutrition Facts
Amount per Serving
  • Calories: 230
  • Protein: 22 g
  • Total Fat: 12 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 7 g
  • Cholesterol: 95 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 4 g
  • Total Sugar: 9 g
    • Natural Sugar: 9 g
    • Added Sugar: 0 g
  • Sodium: 810 mg

Slice, slice baby! Hold on to your casserole dish because it’s about to overflow with yummy pizza flavor and nutrient-packed veggies. A cheesy cauliflower crust, which stars as the base, is covered in layers of roasted or sautéed veggies and then smothered in saucy goodness. Finally, I’m cheesing the day by sprinkling on shredded mozzarella for an ooey-gooey finish (you can opt for mozzarella if you prefer for puddles of cheesy bliss).

Pressed for time? You can make this dish in advance. Just prep the crust and vegetables separately, and when a craving for pizza strikes, assemble and pop your casserole in the oven for 15 minutes to warm. This may be the greatest recipe since sliced… pizza!


  • Prep time
  • Total Time
This recipe makes 6 servings

Cauliflower crust

  • • 4 heaping cups cauliflower florets (or riced cauliflower)
  • • 2 large eggs, lightly beaten
  • • ¾ shredded part-skim mozzarella cheese
  • • ¾ cup parmesan cheese
  • • 1 Tablespoon Italian seasoning
  • • ½ teaspoon garlic powder
  • • ¼ teaspoon Kosher salt
  • • ¼ teaspoon ground black pepper


  • • 2 cups broccoli florets
  • • 2 cups sliced mushrooms
  • • 2 bell peppers, chopped
  • • ½ red onion, chopped
  • • Kosher salt, pepper and Italian seasoning to taste.
  • • 2 cups marinara sauce
  • • Sliced tomatoes, optional
  • • Fresh torn basil leaves, optional

Preheat oven to 425 degrees. Mist a 9×13 casserole dish with olive oil spray and set aside. Mist large baking sheet (or 2 smaller) with nonstick spray and set aside.

To make cauliflower crust: Place cauliflower florets in microwave-safe bowl, add a splash of water and microwave for 6 to 8 minutes until veggies are soft and mushy.  Mash with a fork until smooth. Drain as much water as possible by pressing paper towels or a dish towel on top (squeeze and squeeze, the dryer you can get it, the better!). Once drained, add the eggs, ¾ cup mozzarella cheese, parmesan cheese, 1 Tbsp Italian seasoning, garlic, salt and pepper.   Mix until everything is well combined. Place in prepared casserole dish, pressing to evenly distribute and compress. Set aside.

To roast the veggies: Lay your veggies (broccoli, mushrooms, peppers, onions, squash, etc) on baking sheet(s) in a single layer. Liberally mist the tops with olive oil spray and sprinkle on some salt, pepper and Italian seasoning.

At the same time, place the casserole dish (with cauliflower crust) and baking sheet(s) with veggies in the oven on various racks to cook for 20 minutes. The cauliflower crust will firm and get browned around the edges. The veggies will roast and caramelize. Remove everything from oven and reduce the heat to 375 degrees.

Build your layers. Using a spatula, add the roasted veggies evenly over the cauliflower crust. Then, spoon on the marinara sauce and sprinkle remaining 1 cup (or sliced) mozzarella cheese over the top. Add a few optional tomato slices to look like pepperoni. Sprinkle on ½ tsp Italian seasoning and optional red crushed pepper flakes.  Place back in the oven for 15 minutes or until cheese is melty and bubbling. Garnish with torn basil leaves and slice.


Try these Portabella Pizzas!