Nutrition: 345 Calories | 7.1g Net Carbs | 34.6g Protein | 18.2g Total Fat
An easy low carb twist on pizza, this chicken margherita keto pizza casserole is layered with flavor from fresh mozzarella, basil, chicken and pizza sauce.
Whenever I’m looking at an Italian menu, I am always drawn to anything that includes fresh mozzarella, basil and tomatoes. Classic flavors that are so fresh and light. Fresh basil just adds something special. This is why I enjoy chicken margherita pizza so much. For this recipe, I’ve taken chicken margherita pizza and turned it into an easy layered casserole. I swapped out the pizza crust for cauliflower rice, lightening the meal and lowering the carbs. It’s a flavor packed meal that the whole family loves. And I love that I can make it ahead and pop it in the oven when we’re ready for dinner. It’s one of those meals that’s fun to eat because it tastes so good. And, you feel good after you eat it too. Chicken margherita casserole would also make a great dish to deliver to others. Add a side salad, and you’ve got a delicious, healthy meal.
Cook Chicken Breast and Cauliflower Rice
To put together this easy pizza casserole, start by cooking chicken breast. Season the chicken breast with salt, pepper, and garlic powder. Then, drizzle some olive oil in a non-stick pan, and sauté the chicken over medium heat until it’s cooked through. It should take about eight to ten minutes to cook, turning the chicken over half way through. As soon as the chicken is cooked, transfer it to a cutting board, and let it rest. Next, add a little more olive oil to the pan along with cauliflower rice. Season the cauliflower with salt to taste and stir it occasionally until it’s cooked. If you want to make this recipe even quicker, use left over chicken. Or, use part of a rotisserie chicken from the grocery store.
Mix the Filling Together
After cooking the chicken and rice, it’s time to put the filling together. First, cut up the cooked chicken breast into cubes. Then, put the cubed chicken in a bowl with the cooked cauliflower rice and your favorite pizza sauce. Stir everything together, and you’re ready to start layering.
Let’s Layer
Now that you’ve made your chicken filling, it’s time to layer your casserole. Spray a 9″ by 13″ baking dish with non-stick spray. Then, put half of your chicken mixture in the dish. Smooth out the mixture in an even layer. Next is the cheese layer. So, spread out one cup of shredded mozzarella cheese over the filling. Finally, add the rest of chicken and cauliflower rice, and smooth out the filling to fill up the whole baking dish. When I was creating this recipe, I mixed the shredded mozzarella in with the chicken the first time. It was good, but it’s better in layers. You get more melty, cheesy goodness just like a pizza.
Time for Fresh Toppings
Now that you’ve layered up a delicious base for the keto pizza casserole, it’s time for some fresh and delicious toppings. First, slice up two roma tomatoes. Space out the tomato slices evenly over the top of the casserole. Next, drain an eight ounce container of fresh mozzarella balls. You can use plain or marinated. Both taste great. Scatter the mozzarella pearls evenly on top of the tomato slices and the chicken base. Finally, mince fresh basil leaves. Sprinkle these evenly, and your chicken margherita pizza casserole is ready to bake. You could easily prepare the pizza casserole in the morning, and store it in the fridge until you’re ready to cook. Otherwise, it’s ready for the oven.
Bake, Serve, Enjoy!!
The final step is the put this beauty in the oven. Bake the casserole at 375° for about twenty minutes until the edges are bubbly. Then, broil the casserole for one to two minutes to brown the cheese. Serve and enjoy.
Other recipes to check out: Almond Flour Pizza Crust, Layered Spaghetti Squash Casserole, and One Pan Keto Chicken and Broccoli.
Simple Chicken Margherita Keto Pizza Casserole with Cauliflower Rice
An easy low carb twist on pizza, this chicken margherita keto pizza casserole is layered with flavor from fresh mozzarella, basil, chicken and pizza sauce.
Total Time: 42 min
Prep Time: 20 min
Cook Time: 22 min
Ingredients
- 1.5 lbs Chicken Breast
- 3 Cups Frozen Cauliflower Rice
- 1.5 Cups Pizza Sauce
- 1 Cup Shredded Mozzarella
- 8 oz Fresh Mozzarella Balls, drained
- 2 Roma Tomatoes, sliced
- 1 Tbsp Olive Oil, divided
- 0.2 oz Fresh Basil, minced
- 1.5 tsp Salt, divided
- 1 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
Directions
- Preheat the oven to 375°. Season the chicken breast with garlic powder, pepper, and 1 teaspoon of salt. Heat a non-stick pan on the stove over medium heat. Once the pan is hot, add half of the olive oil to the pan, and cook the chicken breast for 8-10 minutes, turning halfway through.
- While the chicken is cooking, slice the tomatoes and mince the basil. Set aside. When the chicken is cooked through, remove it from the pan, and let it rest.
- Add the remaining olive oil to the pan. Add the cauliflower rice to the pan, and season with salt to taste. Stir the rice occasionally until it is cooked through.
- While the cauliflower is cooking, cut the chicken breast into small cubes. Transfer the chicken cubes to a mixing bowl. Add the cooked cauliflower rice and pizza sauce to the bowl. Mix everything together until it’s well combined.
- Spray a 9″ by 13″ baking dish with non-stick spray. Put half of the chicken mixture in the baking dish, and spread it in an even layer. Spread the shredded mozzarella evenly over the chicken layer. Top the mozzarella cheese with the remaining chicken mixture and spread it out. Evenly distribute the sliced tomatoes and mozzarella balls on top of the casserole. Then, sprinkle the minced basil on top.
- Bake the casserole for 20 minutes at 375° until it’s bubbly around the edges. Then, broil for 1-2 minutes to brown the cheese. Serve and enjoy.
Nutrition:
Yield: 6 servings
Amount Per Serving: Calories: 345, Total Fat: 18.2g, Saturated Fat: 7.5g, Cholesterol: 90mg, Sodium: 1486mg, Carbohydrates: 8.8g, Fiber 1.7g, Sugars: 4.2g, Protein 34.6g
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