Supreme Pizza Casserole (Paleo, Whole30)

This Supreme Pizza Casserole is a fun, hearty dinner the whole family will love.

All your favorite pizza toppings are mixed with eggs and baked for a casserole that’s packed with veggies, protein and flavor.

There’s so many ways to customize it and it’s great for meal prep and freezing for later.

Plus this healthy casserole recipe is gluten-free, dairy-free, Paleo and Whole30 friendly!

a healthy casserole in a white baking dish next to a green towel

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Paleo and Whole30 Supreme Pizza Casserole

Nothing like a good casserole for an easy dinner or to have meals ready for the week.

But for those of us who can’t tolerate gluten or dairy, they can be a little tricky.

So this Paleo and Whole30 casserole is chock full of Italian sausage, mushrooms, peppers, olives, pepperoni and more without any bread, milk or other common casserole ingredients.

And you know what? It’s still delicious and filling, just like any other casserole.

 

What you need for this Paleo and Whole30 Casserole

Ingredients:

Note for Whole30: As always for Whole30, check your ingredient labels. Most of these ingredients should be fine. It might be difficult to find compatible pepperoni but you can just leave it out if necessary.

Equipment:

a gluten-free and dairy-free casserole in a white baking dish and a square slice on a white plate with a fork

How to make this Paleo and Whole30 casserole

First, heat the oven to 400°.

Heat 1 tablespoon oil in a large skillet over medium heat. Add the Italian sausage (squeezing the meat out of the casings, if using links) and sauté until browned, about 8-10 minutes. Use a slotted spoon to remove the sausage to a medium mixing bowl, leaving the fat in the pan.

If the pan is still looking a little dry, add one more tablespoon oil. Add the mushrooms and 1/4 teaspoon salt and sauté, stirring occasionally, until deeply browned and most of the moisture in the pan has evaporated, about 10-12 minutes.

While the mushrooms are cooking, peel and dice the onion and de-seed and chop the pepper.

Once the mushrooms are ready, add another tablespoon of oil, if necessary. Then add the onion and pepper to the pan with another 1/4 teaspoon of salt. Sauté until the onion and pepper are tender, stirring occasionally, about 5 minutes.

Meanwhile, in a large bowl whisk the eggs with the pizza sauce, nutritional yeast (if using), garlic powder, dried oregano and black pepper.

Add the sausage and veggies to the egg mixture, along with the drained, sliced olives.

If the pepperoni slices are large, cut them in half or in quarters and stir into the egg mixture, making sure they don’t stick together.

Grease a 9×13″ baking dish with oil or an oil spray. Pour in the egg mixture and spread to an even layer.

Bake for about 30-35 minutes, until slightly bubbling and the top is set.

Let cool for 10 minutes, slice and serve.

a grain-free casserole with olives and pepperoni in a white baking dish next to a green towel

Substitutions and variations

  • Just like with pizza, feel free to customize this however you like! Don’t like pepperoni, or olives, or mushrooms? Leave them out! Want to skip the onion and use 2 bell peppers instead? Great!
  • To make it vegetarian, omit the Italian sausage and pepperoni. Sauté the mushrooms in 2 tablespoons of oil and add more to the pan as necessary.
  • The nutritional yeast gives it a mildly cheesy flavor, but I’ve also made this multiple times without it and it still tastes good.
  • To make it spicy, add red pepper flakes to the egg mixture.
  • If you’re feeling fancy, sprinkle chopped fresh basil on top before serving.
  • If you like your ranch dressing with your pizza, that works with this casserole!

 

Make ahead instructions

This casserole can keep in the fridge, tightly covered, for up to 5 days.

Reheat in the microwave or a 350° oven for 20-30 minutes.

For freezing: if you know you’re going to freeze the casserole, line the baking dish with aluminum foil and grease the foil. Make sure it’s long enough on the sides that you can grab the foil and lift the casserole out of the dish when it’s frozen.

Then freeze the baked casserole in its dish. Once frozen, lift the casserole out of the baking dish and wrap in plastic wrap. Place in a freezer-safe container or large freezer-safe baggie. Freeze for up to 3 months.

If you didn’t line your baking dish with aluminum foil, wait until your casserole has cooled to room temperature. Cut any leftovers into square or rectangular portions (either large or individually sized) and wrap tightly in plastic wrap. Place in a freezer-safe container or baggie and freeze for up to 3 months.

Thaw overnight in the fridge. Reheat in a 350° oven for 20-30 minutes or in the microwave.

 

Other recipes you might like:

  1. Taco Casserole (Paleo, Whole30)
  2. Italian Egg Bake (Paleo, Whole30)
  3. Brussels Sprouts Casserole (Paleo, Whole30)
  4. Sheet Pan Sausage and Peppers (Paleo, Whole30)
a healthy casserole in a white baking dish next to a green towel
Print Recipe
5 from 4 votes

Supreme Pizza Casserole (Paleo, Whole30)

This Supreme Pizza Casserole is a fun and hearty dinner! It has all your favorite pizza toppings so it's packed with protein, veggies and flavor. Plus it's naturally gluten-free, dairy-free, Paleo and Whole30 friendly!
Prep Time35 minutes
Cook Time35 minutes
cooling time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: casserole, dairy free, gluten free, healthy, paleo, pizza, whole30
Servings: 8 servings
Author: Don Baiocchi

Ingredients

  • 1 tablespoon avocado oil or olive oil, plus more if necessary
  • 1 pound Italian sausage, either links or loose
  • 8 oz. mushrooms, sliced
  • 1 teaspoon fine sea salt, divided
  • 1 medium yellow or red onion
  • 1 bell pepper, any color
  • 6 large eggs
  • 1 (14 oz.) jar of pizza sauce
  • 1 (2.25 oz.) can of sliced black olives, drained
  • ¼ cup nutritional yeast (if using)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 oz. sliced pepperoni
  • avocado oil spray or olive oil spray (optional)

Instructions

  • Heat the oven to 400°.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add the Italian sausage (squeezing the meat out of the casings, if using links) and saute until browned, about 8-10 minutes. Use a slotted spoon to remove the sausage to a medium mixing bowl, leaving the fat in the pan.
  • If the pan is still looking a little dry, add one more tablespoon oil. Add the mushrooms and 1/4 teaspoon salt and saute, stirring occasionally, until deeply browned and most of the moisture in the pan has evaporated, about 10-12 minutes.
  • While the mushrooms are cooking, peel and dice the onion and de-seed and chop the pepper.
  • Once the mushrooms are ready, add another tablespoon of oil, if necessary. Then add the onion and pepper to the pan with another 1/4 teaspoon of salt. Saute until the onion and pepper are tender, stirring occasionally, about 5 minutes. 
  • Meanwhile, in a large bowl whisk the eggs with the pizza sauce, nutritional yeast (if using), garlic powder, dried oregano, black pepper and 1/2 teaspoon salt.
  • Add the sausage and veggies to the egg mixture, along with the drained, sliced olives. 
  • If the pepperoni slices are large, cut them in half or in quarters and stir into the egg mixture, making sure they don't stick together.
  • Grease a 9x13" baking dish with oil or an oil spray. Pour in the egg mixture and spread to an even layer.
  • Bake for about 30-35 minutes, until slightly bubbling and the top is set. Let cool for 10 minutes, slice and serve.

Notes

Note for Whole30: As always for Whole30, check your ingredient labels. Most of these ingredients should be fine. It might be difficult to find compatible pepperoni but you can just leave it out if necessary.
Substitutions and variations
  • Just like with pizza, feel free to customize this however you like! Don't like pepperoni, or olives, or mushrooms? Leave them out! Want to skip the onion and use 2 bell peppers instead? Great!
  • To make it vegetarian, omit the Italian sausage and pepperoni. Saute the mushrooms in 2 tablespoons of oil and add more to the pan as necessary.
  • The nutritional yeast gives it a mildly cheesy flavor, but I've also made this multiple times without it and it still tastes good.
  • To make it spicy, add red pepper flakes to the egg mixture.
  • If you're feeling fancy, sprinkle chopped fresh basil on top before serving.
  • If you like your ranch dressing with your pizza, that works with this casserole!
Make ahead instructions
This casserole can keep in the fridge, tightly covered, for up to 5 days.
Reheat in the microwave or a 350° oven for 20-30 minutes.
For freezing: if you know you’re going to freeze the casserole, line the baking dish with aluminum foil and grease the foil. Make sure it’s long enough on the sides that you can grab the foil and lift the casserole out of the dish when it’s frozen.
Then freeze the baked casserole in its dish. Once frozen, lift the casserole out of the baking dish and wrap in plastic wrap. Place in a freezer-safe container or large freezer-safe baggie. Freeze for up to 3 months.
If you didn’t line your baking dish with aluminum foil, wait until your casserole has cooled to room temperature. Cut any leftovers into square or rectangular portions (either large or individually sized) and wrap tightly in plastic wrap. Place in a freezer-safe container or baggie and freeze for up to 3 months.
Thaw overnight in the fridge. Reheat in a 350° oven for 20-30 minutes or in the microwave.

 

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