Crock Pot Low Carb Pizza Casserole is outrageously cheesy and satisfying. It gives you all the flavors of pizza without the crust, and you truly won’t miss it.
This hearty casserole is packed with protein and bold pizza flavors. It combines lean ground beef, Italian sausage and pepperoni, then layers in plenty of cheese—mozzarella mixed into the filling and provolone on top—for a rich, melty result.
Prep is straightforward and quick. Brown the ground beef and Italian sausage together, drain the excess fat, then add chopped onion, green bell pepper, garlic and drained diced tomatoes. Cook until the onion and pepper are softened and season with oregano, salt and pepper.
Transfer the cooked mixture to a lightly greased 6-quart slow cooker. Stir in two cups of shredded mozzarella, then pour a jar of pasta sauce evenly over the top. Arrange sliced provolone across the surface, add a layer of pepperoni and cover. Cook on LOW for about 3 to 4 hours until everything is bubbly and the cheeses are melted. Serve with a simple green salad for a balanced meal.
This recipe is very adaptable. Omit the sausage and use all ground beef, or skip the peppers and add mushrooms or olives. For heat, add sliced jalapeños or red pepper flakes. Swap provolone for more mozzarella, or sprinkle grated Parmesan on top before serving. Small changes let you tailor the casserole to your taste while keeping it low carb.
More Crock Pot Recipes
- Crock Pot Paleo Sweet Potato Chili
- Crock Pot Healthy BBQ Chicken
Crock Pot Low Carb Pizza Casserole
Crock Pot Low Carb Pizza Casserole is cheesy, meaty and full of classic pizza flavor without the crust.
Main Course
American
slow cooker
Ingredients
- 1 pound lean ground beef
- 1 pound ground Italian sausage
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 (14-ounce) can diced tomatoes, drained
- 1 teaspoon oregano
- 2 cloves garlic, minced
- salt and pepper
- 2 cups shredded mozzarella cheese
- 1 (24-ounce) jar pasta sauce
- 1 (7-ounce) package sliced provolone cheese
- 24 pepperoni slices
Instructions
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Brown the ground beef and Italian sausage in a large skillet, breaking the meat into crumbles as it cooks. Drain off excess fat.
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Add the chopped onion, green bell pepper, drained diced tomatoes, oregano and minced garlic to the pan. Cook over medium heat until the vegetables are soft. Season with salt and pepper to taste.
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Transfer the mixture to a lightly greased slow cooker. Stir in the shredded mozzarella until evenly combined.
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Pour the pasta sauce over the meat and cheese mixture, spreading it evenly.
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Layer the provolone slices across the top, then arrange the pepperoni over the cheese.
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Cover and cook on LOW for about 3 hours, until the casserole is hot and the cheese is melted. Serve warm.
