I enjoy this dish because it comes together easily with wholesome ingredients and delivers serious pizza vibes. The base is made from riced cauliflower, but once baked with cheese, eggs, and seasoning, it transforms into something rich, cozy, and sliceable. I like that it’s gluten-free, customizable, and meal-prep friendly. It’s also perfect when I want something warm and filling that won’t weigh me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups of cauliflower florets, riced 1 cup of shredded mozzarella cheese 1/2 cup of grated parmesan cheese 2 large eggs 1/2 cup of heavy cream 1/2 teaspoon of garlic powder 1/2 teaspoon of dried oregano or Italian seasoning 1/4 teaspoon of red pepper flakes 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1/2 cup of finely chopped bell pepper and/or mushrooms 1/2 cup of chopped olives or sun-dried tomatoes
Directions
I preheat the oven to 375°F and lightly oil a shallow baking dish. I steam or microwave the cauliflower rice until tender, then let it cool briefly. To avoid a soggy base, I wrap the cauliflower in a clean towel and squeeze out as much moisture as I can.
In a large bowl, I whisk the eggs and heavy cream. I stir in the cheeses, the squeezed cauliflower, garlic powder, oregano, salt, black pepper, and any optional add-ins like chopped peppers, mushrooms, olives, or sun-dried tomatoes. I mix until everything is evenly combined.
I pour the mixture into the baking dish, press it down into an even layer, and bake for 20–25 minutes, until the top is golden and the center is set. For a slightly crispier finish, I broil it for the last couple of minutes—just keeping a close eye so it doesn’t burn.
I like adding cooked ground sausage or turkey for a meatier version. When I’m craving more traditional pizza flavors, I top the casserole with a few pepperoni slices before baking. For a dairy-free option, I use almond milk and vegan cheese. I also enjoy experimenting with different herbs like basil or thyme, and sometimes I swirl a spoonful of pizza sauce on top before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats well in the microwave or oven—about 5 minutes in a 350°F oven brings back the creamy texture and keeps the top from getting too soft. I don’t freeze it often because the texture can change slightly, but it still works in a pinch for future meals.
FAQs
Can I use frozen cauliflower rice?
Yes, I often use frozen cauliflower rice—just make sure to thaw and squeeze out all excess moisture before mixing it in.
How do I make this dairy-free?
I swap the heavy cream for almond or coconut milk and use dairy-free cheese alternatives.
Can I add meat to this casserole?
Absolutely. I like adding cooked sausage, ground beef, or shredded chicken for extra protein.
What’s the best way to rice cauliflower?
I pulse fresh cauliflower florets in a food processor until they resemble rice. I’ve also used a box grater when I’m not using a processor.
Can I make this ahead?
Yes, I often assemble the casserole earlier in the day, store it covered in the fridge, and bake it when I’m ready to eat.
Conclusion
I love making this cauliflower pizza casserole because it gives me all the flavors I crave in a creamy, low-carb comfort dish. It’s warm, cheesy, and endlessly adaptable—perfect for quick dinners, meal prep, or sharing with family. Whether I’m sticking to a lighter way of eating or just want something easy and satisfying, this casserole always hits the spot.
