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Keto Chicken Pizza Casserole

Keto Chicken Pizza Casserole

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This Keto Pizza Chicken Casserole is literally one of my favorite things. Even your favorite Ninja Turtle will approve of this keto friendly pizza meal. It takes all the best parts of pizza (the sauce and the cheese) and skips the carby crust.

I enjoy a nice cauliflower crust pizza every once and a while, but sometimes I get a little burnt out on the cruciferous veggie and need to change it up, and that’s where this casserole recipe comes into play.

You can prepare this recipe as written or use it as a template to create your own culinary masterpiece. Add kalamata olives and a creamy alfredo sauce to make it a Greek/white pizza casserole.

Add sausage, ham, maybe even some prosciutto and make it a meat lover’s pizza casserole (just watch the protein).

The possibilities are endless! In theory, you could even put a couple slices of ham and few pieces of pineapple (there are 7 carbs in 56 grams of pineapple, so it’s doable) and make a Hawaiian pizza casserole. I can’t imagine anyone out there actually enjoys Hawaiian pizza, but whatever floats your boat.

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This is one of those recipes that I make ahead of time and stash in the fridge for later in the week.  It is especially helpful in those times when life gets hectic and the prospect of dirty-ing and subsequently cleaning up the kitchen is out of the question.

I hope it’s not just me, but every now and again I face the dilemma of making dinner or involuntarily intermittent fasting (or option C, Chipotle) and having a meal like this pizza casserole in the fridge helps me to fuel my body without dirtying a sink full of dishes or stressing about dinner plans. It’s a win-win.

Serves: 4

Keto Chicken Pizza Casserole

This easy Keto Chicken Pizza Casserole is a low-carb dinner that the entire family will enjoy!

prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 3 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1 lb chicken breast, cut into 1" cubes
  • 4 oz pepperoni
  • 1 bell pepper, sliced
  • 1/2 white onion, thinly sliced
  • 1/4 cup sliced black olives
  • 1 cup crushed tomatoes
  • 2 cups shredded low-moisture mozzarella


  1. Preheat the oven to 400° F. 
  2. Heat the oil in a 10.5" cast iron skillet over medium high heat. Season the chicken with the garlic salt and Italian seasoning. Sear the chicken for 3-4 minutes per side until browned and cooked through. 
  3. Add in the remaining ingredients except for the cheese and cook 2-3 minutes until the vegetables start to slightly soften. Top with cheese and transfer to the oven for 15 minutes until the cheese is bubbly. 



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