High-Protein Pizza Casserole Recipe With a Savory Cauliflower Crust Is Nutritious & Delicious by Elisa Schmitz

If you love pizza and you love casseroles, then I have a fun recipe for you. This high-protein pizza casserole recipe with a savory cauliflower crust is nutritious and delicious! This flavorful casserole recipe tastes like homemade pizza, but it starts with a healthier crust.

The cauliflower crust layer uses one of my favorite stealth ingredients – riced cauliflower – that makes it lower in carbs without sacrificing flavor. The cauliflower takes on the taste of the Italian ingredients it's mixed with, so some people may not even realize they're eating cauliflower (check out the health benefits of cauliflower).

This high-protein recipe includes onion, green pepper and mushrooms (check out the health benefits of mushrooms), making it a nutritional powerhouse. Plus, with ground chicken, cottage cheese, mozzarella cheese and Parmesan cheese, it packs a serious protein punch (check out the health benefits of protein). Did you know that Parmesan cheese alone has 10 grams of protein per 1-ounce serving? Wow!

Here are the gluten-free ingredients you need to make this cheesy delicious pizza casserole recipe: riced cauliflower, eggs, Parmesan cheese, extra virgin olive oil, garlic powder, oregano, onion, green pepper, ground chicken, marinara or pizza sauce, cottage cheese, mozzarella cheese and mushrooms. You make the cauliflower crust layer first then, while it's baking, you make the vegetable/meat layer. After the crust layer is done baking, you spread the vegetable/meat layer over it then bake until it's all melted and golden. Seriously delish!

You can serve this cheesy, saucy pizza casserole recipe for dinner any night of the week, but it's impressive enough for company, too. It's a complete meal all on its own, but you could serve it as a side dish, if you like. Deliciously nutritious comfort food!

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 65 to 75 minutes
Servings: 8

Ingredients

• 24 ounces (1 package) frozen riced cauliflower
• 5 large eggs
• 4 tablespoons extra virgin olive oil (divided)
• 1 1/2 cups shredded Parmesan cheese
• 1 teaspoon garlic powder (divided)
• 1 teaspoon dried oregano (divided)
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 pound ground chicken (or ground turkey or ground beef)
• 24 ounces (1 jar) marinara sauce (or pizza sauce)
• 1 cup low-fat cottage cheese
• 1 1/2 cups shredded mozzarella cheese (divided)
• 8 ounces baby bella cremini mushrooms, sliced
• salt and pepper, to taste, if desired (optional, but I used about a 3/4 teaspoon of each, divided)
• fresh basil or rosemary for garnish (optional)

Here's how to make it:

1. In a medium microwave-safe bowl, add the riced cauliflower. Microwave for about 3 minutes then stir. Microwave for 3 additional minutes, until cauliflower is heated through, stirring as needed. Drain and blot any liquid from the cauliflower.
   
2. In a large mixing bowl, add the eggs, 2 tablespoons of the olive oil, the Parmesan cheese, 1/2 a teaspoon of garlic powder and 1/2 a teaspoon of oregano. Season with salt and pepper, to taste, and whisk to combine.
   
3. Add in the cauliflower (that's been blotted dry) and stir to thoroughly combine.
   
4. Spread the mixture into a 13x9-inch baking pan or casserole dish that's been sprayed with cooking spray, ensuring the mixture is evenly distributed.
   
5. Bake in a preheated 425-degree F oven for about 25 to 30 minutes, or until golden brown. Remove and set aside to cool.
   
6. While the crust layer is baking, prepare the vegetable/meat layer. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil, the onions and peppers. Stir to combine. Add the ground chicken. Break it up and sauté with the vegetables until it's browned and cooked through. Remove from heat, drain any excess liquid and set aside.
   
7. In a large mixing bowl, add the marinara sauce, cottage cheese, half the mozzarella cheese, the other 1/2 teaspoon of garlic powder and other 1/2 teaspoon of oregano. Season with salt and pepper, to taste, if desired. Stir to combine.
   
8. Add the drained vegetable/meat mixture and stir to combine.
   
9. Spread the mixture over the baked and cooled cauliflower crust layer, ensuring it's evenly distributed.
   
10. Spread the remaining mozzarella cheese and the sliced mushrooms over the top of the casserole, ensuring they're evenly distributed. Sprinkle additional oregano over the top, if desired.
    
11. Bake in a preheated 400-degree F oven for about 15 to 20 minutes, or until heated through, melted and golden brown. Remove and allow to cool before slicing and serving.
    
12. Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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