Primal Pizza Pie Layer Casserole

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Primal  Pizza Pie Layer Casserole, primal and low carb with paleo option. beautyandthefoodie.com

Primal Pizza Pie Layer Casserole, primal and low carb with paleo option. beautyandthefoodie.com

Primal Pizza Pie Layer Casserole is a grain free, low carb, and family friendly casserole. We love this pizza casserole at my house. Even the kids love it. The veggies are hidden, and you really can’t taste them.  My daughter did notice the green specks of zucchini in the crust, but thought it was herbs. If you leave out the cheese, then this casserole becomes paleo friendly too. Makes great leftovers too, and can be made in advance and reheated. Finally, something grain free and low carb that I could bring to a potluck. When making this, I was going to drain the meat completely, but was too lazy to transfer from the pan, so I just poured a little off into a metal bowl.  I was also going to strain and squeeze the ground zucchini, but also felt that was too many steps so, I just dumped it in as is. I put a little more coconut flour then I had originally planned on to absorb the zucchini moisture. Yay, it worked, I get to skip another step.  What is your favorite kitchen short cut?

Ground beef and sauce  on bottom layer.

Primal Pizza Pie Layer Casserole layer 1

 

Spread veggie crust layer over the top of meat layer.

Primal Pizza Pie Layer Casserole layer 2

 

Smooth out crust layer with back of spoon or spatula (I was too lazy to get a spatula).

Primal Pizza pie Layer Casserole  layer 2a

 

Place pepperoni on top of crust layer.

Primal Pizza Pie Layer Casserole layer 3

 

Sprinkle with the cheese.

Primal Pizza Pie Layer Casserole layer 4

 

Bake 30 minutes and enjoy the pizza goodness~

Primal Pizza Pie Layer Casserole photo 1

 

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RECIPE AND DIRECTIONS BELOW:

Primal Pizza Pie Layer Casserole
4.8 from 5 reviews
Print
Recipe type: Primal, low carb, paleo options, grain free, gluten free
Cuisine: Casserole
Author:
Prep time:
Cook time:
Total time:
Serves: 5
A grain free, ooey, gooey, pizza layer casserole!
Ingredients
  • Meat and Sauce Layer:
  • 1 lb ground beef, browned and lightly drained.
  • 1 cup (8 ounces) organic tomato sauce, make sure tomatoes are the only ingredient.
  • 1 tbsp Italian seasonings.
  • ½ tsp garlic powder.
  • ¼ tsp sea salt.
  • ½ tsp oregano
  • Veggie Crust Layer:
  • ½ medium, raw zucchini, grated or ground.
  • 1 cup raw cauliflower, grated or ground.
  • 2 garlic cloves.
  • 2 eggs, beaten.
  • 3 tbsp coconut flour.
  • ¼ cup grated mozzarella cheese or cheese of choice * can omit for paleo.
  • 1 tbsp butter, melted or coconut oil, melted.
  • ¼ tsp sea salt.
  • Topping Layer:
  • 16 slices of pepperoni or salami.
  • ½ cup grated cheese of choice, I used mozzarella * can omit for paleo.
Instructions
  1. Preheat oven to 400 F, and lightly grease a 9 inch casserole dish.
  2. Using a large fry pan, brown ground beef. Lightly drain some excess grease.
  3. Add to ground beef in pan: tomato sauce, Italian seasonings, garlic powder, oregano, and sea salt. Stir and heat over medium high heat until bubbling. Turn heat to low and cover. Simmer for 6 minutes.
  4. In food processor add: zucchini, cauliflower, and garlic cloves. Process until veggies look like rice granules, or can grate them with grater or ricer.
  5. In large mixing bowl combine: ground zucchini cauliflower garlic, 2 eggs, 3 tbsp coconut flour, ¼ cup grated cheese, 1 tbsp melted butter or coconut oil, and ¼ tsp sea salt. Mix together until a paste like dough forms, and make sure to break up any coconut flour clumps. Set aside.
  6. Stir simmering ground beef, and remove from heat. Spoon ground beef into casserole dish and spread across bottom of dish.
  7. Take veggie crust dough and spoon on top of meat layer in dish. With the back of large spoon or spatula, spread dough evenly across the top of meat layer and smooth.
  8. Place pepperoni slices on top of veggie crust. Sprinkle grated cheese on top of pepperoni and crust layer.
  9. Bake in oven for 30 minutes or until top of casserole is browning and crust is done.
  10. Remove, cool, serve and enjoy :)
Serving size: 1 serving out of 5 total servings, Calories: 297 Fat: 20 g Carbohydrates: 5.7 / Net Carbs: 3.5 g Sugar: 2 g Fiber: 2.2 g Protein: 23 g
Notes
Nutritional data includes all toppings and cheese.

* nutritional data is an estimate based on the products I used*

Comments

  1. Teresa says

    Made this today and it was fab but I made too much of the cauliflower crust. Any suggestions what I can do with the left over grated cauliflower and zucchini mixture? I have already mixed it with the eggs, butter etc.

    • says

      Hi Teresa, thank you, I’m glad you like it. The leftover crust makes an excellent crust on a quiche, also is good fried as patties in oil as a fritter. Can also be pressed between two sheets of parchment paper to make a regular pizza crust.
      ~stacey

  2. Caz says

    Hi, could you explain the serving size as I don’t understand the size of 1 square. How many serves does this recipe contain.
    Thanks,
    Caz

    • says

      Caz, it is 1 serving out of 5 total servings. The info is at the top of the recipe card, but the print is so small. I will put it in the nutritional data as well to make it easier to see.

    • says

      Hi Melinda, I have made this in advance, and left in the fridge until ready to bake. I have not tried freezing it yet, but I would think you could and would just need to bake for a longer amount of time.
      ~Stacey

  3. amber says

    This looks great and I’m trying to do more l do more low carb foods. Do you think I could use frozen cauliflower after it’s thawed? Or would it be too mushy.?
    Thank you

  4. Dani says

    I am making this tonight and can’t wait! One change I will make is to bake it in the same cast iron skillet I brown the meat in…one less dish to clean ;)

  5. Rosanna says

    Made this for dinner tonight and my husband was so impressed! I had half a sweet potato hanging around, so I threw it in the food processor, too! I also grated asiago cheese on top instead of using processed shredded cheese, and it gave it such great flavor! Thanks for the wonderful recipe!

    • says

      Rosanna, thank you for your kind words. And awesome tip on the sweet potato addition. That would be delish in there. I bet we could hide many different veggies in there.
      ~Stacey

  6. Dee says

    I’ve been slowly trying out new Paleo recipes on my family of seven (13, 11, 9, 4 and 2 months along with my husband and I,) and this was a hit. My 13 year old can smell coconut a mile away and claims to despise anything with it, but even she ate an entire serving. They had no idea how many veggies they were eating! The only complaint afterwards was that I didn’t make enough so they were still hungry! (I had already doubled the recipe.) I didn’t have pepperoni on hand, so that was left out. Might have to make it again soon with that included. Thank you!

    • says

      Dee, thank you for trying the recipe and giving me your great feedback. Wow, you have a big family, I have five including my hubby and Myself, and we can eat the whole pie(doubled) and a salad, well my son won’t eat the salad, lol. So you might need to triple it. Glad the kids liked it, I get so excited when mine eat veggies.
      ~Stacey

  7. Mama Owl says

    Oh my! I have not made this yet, but am in the middle of making the menu for next week and ran across this on pinterest. We used to make something called crockpot pizza before going LC, but it used pasta. DD was just talking about it the other day – how it’s one of the things she misses. This just might fit the bill! Can’t wait to try it!

    • says

      Mama Owl, I hope your family loves it as much as mine does. Hmmm, you know this probably could be made in a crock pot. I will have to give that a go sometime. Thank you!
      ~ Stacey

  8. Callie says

    Could I prep this ahead of time and bake later? I want to make this tonight, but I’m signed up for a barre class from 5:30 till 6:30, and don’t want to delay dinner too long when I get home. Thanks!

  9. Hilda Fields says

    I made this for dinner last night and it was delicious. I added finely chopped red bell pepper and chopped spinach leaves just before the pepperoni. I was curious about whether I cooked it long enough because I wasn’t sure what the crust was supposed to be like. Mine was almost like a somewhat crumbly cornbread (in texture not taste). Should I have cooked it longer. Both my husband and I thought it was a great dish to add to our menu.

    • says

      Hilda, you did it right, the crust layer is supposed to be more like bread texture than pizza crust. It is a bit like corn bread texture.
      Sincerely,
      Stacey

    • Hilda Fields says

      Thanks for sharing this recipe. We finished off the leftovers tonight and it was equally delicious. I am trying to make at least 3 new low carb recipes a week. I am enjoying the experimenting.

    • says

      Danielle, I hope they love it. If they are squimish about the green, could always leave out zucchini and replace with more of
      the ground cauliflower.
      ~Stacey

  10. Carrie says

    This was AWESOME! My husband who does not like cauliflower LOVED it! This recipe will be a regular in our home. The kids said they would like me to make it every week :-).

    • says

      Carrie, thank you for the great feedback! My hubby hates cauliflower too and so do my kids. So I sneak it in where I can. Happy that your family tried it and enjoyed it!
      Sincerely,
      Stacey

    • says

      Ally, Thank you so much. I know people can be allergic to anything, but you are the first cauliflower allergy person I’ve heard from. You can just replace the cauliflower with more grated zucchini (double the grated or ground zucchini) and omit the cauliflower. I think my husband wishes he was allergic to cauliflower so I would stop sneaking it into his food.
      Sincerely,
      Stacey

  11. Sarah says

    This was great! We are big veggie eaters, but my husband usually shies away from this sort of thing. He wasn’t home when I prepared it, so I’m pretty sure he thought the zucchini/cauliflower layer was ricotta cheese or something. He had two helpings and is taking some for lunch tomorrow! I don’t think I’m ready to tell him what that layer actually was, though. Lol. Thanks for the great recipe!

    • says

      Sarah, thank you and great job being sneaky, lol. Sometimes husbands are more picky than the kids. I don’t always tell my husband until he has eaten it a couple times. That way he won’t suddenly change his mind just to prove to me he doesn’t like cauliflower.
      Sincerely,
      Stacey

  12. says

    Thank you for the inspirational recipe! I made this last night and added broccoli to the crust, and hot sauce to the meat mixture. It was fantastic! I love all of your recipes!

  13. says

    I am speechless. Beyond speechless. This looks PHENOMENAL! I cannot wait to make this, and I am making it. Not just saying I will! But I am going to wait until I visit home because I KNOW my mother would really appreciate this recipe too. Pinning it NOW! :)

    • Stacey says

      GiGi, thank you so much for your kindness and enthusiasm! I love your website and YouTube channel. You are smart, beautiful, really funny, and completely adorable. I think it is the first show I’ve subscribed to on You Tube. Very Entertaining!
      Sincerely,
      Stacey

Trackbacks

  1. […] 60. Primal Pizza Pie Layered Casserole When it comes to pizza on Paleo, you have a few different options. You can use one of these Paleo friendly pizza recipes, or you can make something like this pizza pie casserole. It has all the flavors that you want from a pizza, but without the crust that usually gets a Paleo eater into trouble. The bottom layer is made up entirely of ground beef, and then they put a vegetable crust over the top of the meat layer, making it a balanced Paleo meal by giving you your vegetables. The cheese on the top is optional, so use your best judgment on this and opt out of it if you know you can’t handle cheese. […]

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