Pizza Lasagna – Low Carb and Keto Recipe

14 comments

pizza lasagna close-up

Well you know me, I just can't leave well enough alone when it comes to low carb keto pizza! So yes I had to come up with yet ANOTHER recipe variation for my favorite food on earth. For all of my pizza related recipes, please see the low carb pizza summary post.

This pizza variation is easily pulled off very quickly when you have leftover ingredients from making another low carb pizza recipe. I just threw this together today for a quick Saturday lunch, and my husband loved it and said he could have eaten my portion too. That's how I knew that it was good enough to post on the blog!

The key really is to use the canadian bacon as the “noodles” and then layer with pizza sauce and your choice of toppings, plus two kinds of cheese. Overlapping the canadian bacon pieces makes very little difference in the final dish, so you basically just throw this together and bake in the oven. It's so easy and comforting on a cold rainy day when you're craving pizza but don't want to commit making the full version of low carb & keto pizza. Oh and of course, it's gluten free too, as all of my recipes are!

5.0 from 2 reviews
Pizza Lasagna Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is low carb, keto (ketogenic diet) and gluten free. I cooked this in a small square ceramic oven safe pan - 6 inches square
Ingredients
  • 8 slices canadian bacon (I used Rose brand - 50 calories for 4 slices - I would have preferred a higher fat lower carb brand which I'm looking for)
  • 2 ounces cooked and crumbled ground beef (no seasoning)
  • ¾ cup shredded mozzarella cheese
  • 3 Tablespoons shredded parmesan cheese
  • ¼ cup low(er) sugar pizza sauce
  • 1 teaspoon dried Italian seasoning (not one with salt in it)
Instructions
  1. Preheat your oven to 350 degrees.
  2. Lay down 4 of the canadian bacon slices in your pan. It's ok if they overlap a bit
  3. Spread half of the pizza sauce on the canadian bacon
  4. Top the pizza sauce with half of the ground beef
  5. sprinkle italian seasoning on top
  6. Top with half of each of the cheeses
  7. Repeat with the second layer and top with the rest of the cheese. Sprinkle with the rest of the italian seasoning.
  8. Bake in the oven until everything is melded together, about 10 minutes. Broil for the last minute or two of cooking for a nicely browned top.
Notes
Net carbs = 6 grams for half of the recipe
Nutrition Information
Serving size: ½ the recipe Calories: 281 Fat: 18 Carbohydrates: 7 Sugar: 5 Fiber: 1 Protein: 29

 
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
 

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{ 6 comments… read them below or add one }

1 Suzanne October 12, 2013 at 4:41 pm

I found a pizza sauce in the stores.. its made by Pomi and is in a carton (no can)it is glutin free BPA free and 100% natural .. it also has 1 gram less sugar.

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2 Kim October 14, 2013 at 9:01 am

Suzanne… thanks I will check that out! love it

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3 Martina October 13, 2013 at 12:12 pm

Perfect for the ketogenic diet! Thanks for sharing 🙂

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4 jenna November 26, 2013 at 10:08 am

*sigh* too bad this is NOT paleo. Dairy is not paleo. It’s primal, but not paleo.

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5 Kieonii January 16, 2014 at 3:21 pm

Can’t wait to try this. I make one din lately but with thinly sliced zucchini as the “noodle” delicious.

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6 Heather September 23, 2015 at 8:13 am

Just made this for the gazillionth time- absolutely AMAZING recipe! Is it ok if I link to your recipe on my blog, and use my pictures with steps and tweaks that I do to it?

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