🥩 Carnivore Pepperoni Pizza Casserole

Yield: 4–6 servings
Prep time: 10 minutes
Cook time: 30–35 minutes
Difficulty: Easy (weeknight-friendly)

✅ Carnivore Status

Zero carbs (depending on cheese/pepperoni brand)
No plants
Keto & carnivore-approved
High fat, high protein

🧀 Ingredients

Base

1½ lb (680 g) ground beef (80/20 works best)
1 tsp sea salt (optional, to taste)

Pizza Layer

6–8 oz pepperoni slices (check ingredients)
2 cups shredded mozzarella cheese
1 cup shredded provolone or whole-milk mozzarella
½ cup grated parmesan (optional but 🔥)

Optional (Still Carnivore)

2 tbsp butter or beef tallow (for extra richness)
2 eggs (adds structure, makes it more “lasagna-like”)

🔥 Instructions

1️⃣ Brown the Beef

Preheat oven to 375°F / 190°C
In a skillet over medium heat, brown the ground beef
Season lightly with salt if desired
Drain excess fat only if there’s a lot (fat = flavor here)

2️⃣ Assemble the Casserole

Grease a baking dish (9×9 or similar) with butter or tallow
Spread cooked beef evenly across the bottom
(Optional) Whisk eggs and pour over beef
Sprinkle half the cheese over the beef
Add an even layer of pepperoni
Top with remaining cheese
Finish with parmesan if using

3️⃣ Bake

Bake uncovered for 30–35 minutes
Cheese should be bubbly and lightly browned
Let rest 5–10 minutes before slicing

😋 How It Eats

Crispy pepperoni on top
Gooey, stretchy cheese
Savory, juicy beef base
Tastes like pizza without the crash 🍕

❓ Q & A

Q: Is this strict carnivore?

A: Mostly yes—but it depends on your definitions.

Cheese & pepperoni are animal-based but processed
Purists may avoid pepperoni due to spices
Still widely accepted in practical carnivore diets

Q: Can I use a different meat?

A: Absolutely.

Ground pork → richer, softer texture
Italian sausage (no sugar) → very pizza-like
Ground lamb → bold, savory twist

Q: Can I make it dairy-free?

A: This one’s tough.

Cheese is the structure and flavor
You could try eggs + meat only, but it won’t be “pizza casserole” anymore

Q: How do I store leftovers?

Fridge: 3–4 days, airtight container
Reheat: oven or air fryer works best
Avoid microwave if you want crispy edges

Q: Can I freeze it?

A: Yes!

Freeze after baking and cooling
Wrap tightly
Good for up to 2 months
Thaw overnight and reheat at 350°F

Q: Macros (approximate)?

Per serving (1/6 recipe):

Calories: ~500–550
Protein: ~35–40g
Fat: ~40–45g
Carbs: ~0–1g (brand-dependent)

Q: How do I make it extra crispy?

Use thick-cut pepperoni
Broil for 2–3 minutes at the end (watch closely!)
Add a final sprinkle of parmesan on top