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KETO Pizza Bake image of casserole with pepperoni

KETO Pizza Bake {GAPS Diet too!}

This Keto Pizza Bake is so much like pizza, but better for a busy family with big appetites and big protein needs! A casserole that's easy to assemble and bake, the yummy factor will deliver happiness for a fun and nutritious meal.
Course Main Course
Cuisine American
Keyword casserole, gaps diet, keto, low carb, pizza
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 697kcal
Author Megan
Cost $12


  • casserole dish
  • oven
  • blender or coffee grinder (to grind chia seeds into course flour)


  • 10 eggs
  • 1 cup cream (or fully cultured sour cream for GAPS Diet)
  • 12 ounces mozzarella (or aged white cheddar for GAPS), divided: cut 4 ounces into cubes, and grate the remaining 8 ounces
  • 8 ounces cream cheese , brie or Port Salut (for GAPS), cut into cubes
  • 1 large tomato , diced
  • 1 cup olives , sliced
  • 5 ounces pepperoni sliced in half, so each piece is a half-circle
  • 2 Tablespoons chia seed flour (Process 2 Tablespoons chia seeds in coffee grinder until seeds become course flour; then measure out 2 Tablespoons flour for the recipe. Save any left over for next time.)
  • 1 Tablespoon basil , dried
  • 2 teaspoons oregano , dried
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • fresh basil or parsley for optional garnish


  • Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish (9"x13" or similar size, can be a bit smaller). Set aside.
  • Place the following ingredients into blender jar: eggs, cream cheese, 4 ounces of the cheese cubes, chia seed flour, sea salt and onion powder. Run motor on low speed 15 seconds, to chop cheese and combine.
  • Add cream, dried basil and oregano. Pulse to combine, 8 to 10 times. Wait about 2 minutes and pulse again, to keep chia seed flour evenly distributed while it expands.
  • Take half the pepperoni pieces (2-1/2 ounces) and cut them into smaller slivers. Toss them with olive slices and tomato pieces.
  • Assemble casserole: Pulse blender contents one final time. Pour blender contents into greased casserole dish. Sprinkle pepperoni, olive and tomato mixture over the surface of casserole, allowing them to sink into the egg custard.
  • Bake casserole 40 minutes. Then remove from oven briefly to top with shredded cheese, then remaining pepperoni halves.
  • Turn up oven to 375 degrees Fahrenheit, and return casserole to oven. Bake an additional 10 minutes.
  • Serve, topped with chopped fresh herbs. (We also like this casserole's leftovers cold; it tastes like cold pizza!)


Serving: 1serving | Calories: 697kcal | Carbohydrates: 6g | Protein: 33g | Fat: 59g | Saturated Fat: 30g | Cholesterol: 429mg | Sodium: 1747mg | Potassium: 397mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1950IU | Vitamin C: 4.5mg | Calcium: 465mg | Iron: 2.9mg