Paleo Pepperoni Pizza Casserole

It's only fair to share...Share on YummlyTweet about this on TwitterShare on StumbleUponShare on FacebookEmail this to someoneShare on Google+Pin on Pinterest

A sneaky way to get your pizza fix with no dairy and no grains.  This dish is so darn convincing, that my super picky veggie-averse children even gobbled this down.  And not just the first time: we have made this four times already!  A delicious, comforting casserole perfect just about anytime of the year!

I have have found so many new and delicious ideas via our Allergy Free Wednesday blog hop.  Here is yet another recipe inspired by one of our regular contributors, Amanda over at Writing in White.  When my husband and I first started a grain free focus, I was scouring all sorts of places for dinner ideas…after all….dinner in my house also equals lunch the next day.  Anything that resembled pizza was definitely worth a try since my kids happily consume just about any pizza in any form.  Every single person who has had this dish loves it, and asks for the recipe…so TRUST ME!

Spaghetti Squash may be new to some of you, but this simple, mild squash has a lovely little secret: when cooked al dente, the squash shreds in to noodlely (not a word, sue me!) threads that resemble noodles…but better!  With only 40 calories a cup….and no difficult grains to digest, this casserole is a gem.  Dig in people…any dish so loaded with veggies and flavor should be a must on our menus!

INGREDIENT NOTE:  To roast a spaghetti squash, halve the squash lengthwise and scoop out the seeds.  Place face down on a parchment lined cookie sheet.  Sprinkle 2-3 tablespoons water around the edges of the squash and roast in a 375 degree oven for about 30-40 minutes.  DO NOT OVER-BAKE!!  You want your noodles al-dente, not mushy!  Remove from the oven, flip up, let cool, and then use a fork to pull the threads out!

5.0 from 3 reviews
Paleo Pepperoni Pizza Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound grass-fed ground beef
  • 8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free)
  • 1 small onion, diced small
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt (or more to taste)
  • 1 teaspoon EACH oregano, basil, and thyme
  • 4 cups roasted spaghetti squash noodles (apx, see cooking notes above)
  • 2 cups favorite spaghetti sauce - we use my Homemade Blender Pasta Sauce
  • 2 eggs
  • ½ cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional
  1. Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, saute the ground beef, ½ of the pepperoni, onion, and garlic.
  3. As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary.
  4. In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice.
  5. Place into a greased casserole dish ( I used a 9 X 9).
  6. Top with the remaining pepperoni and a sprinkling of cheese.
  7. Bake for 30 minutes, or until golden and bubbly.


This post was shared on Mostly Homemade Mondays, Fat Tuesday, Hearth & Soul, Totally Talented Tuesday, GF Wednesday, Real Food Wednesday, Pennywise Platter, GF Friday,

It's only fair to share...Share on YummlyTweet about this on TwitterShare on StumbleUponShare on FacebookEmail this to someoneShare on Google+Pin on Pinterest

When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

Posted in Main Dish Tagged with: , , ,
42 comments on “Paleo Pepperoni Pizza Casserole
  1. kristy @ coconutmama says:

    I made this the other day and my kids loved it too!

  2. Megan @ Allergy Free Alaska says:

    This looks amazing! What a great, practical, and EASY recipe! If I could have tomatoes, I’d make it in a heartbeat.

  3. Angie@ConsciousEatery says:

    Tessa, you’re recipes ALWAYS catch my eye! I’m a paleo fan and an allergy-free baker. In fact, I’m making your pumpkin snickerdoodles today! Thanks for all of the inspiration!


  4. Laura @ Gluten Free Pantry says:

    YUM! I want this for dinner tomorrow night! Super tasty dish my dear.

  5. Joy at The Liberated Kitchen says:

    Um, yes. Holy cow, this looks gooood! Thanks for sharing on GAPS Friendly Friday, Tessa!

  6. Jen says:

    This is on my menu plan this week! I can’t wait to make it! I LOVE spaghetti squash al dente too. It’s easy to make and takes on sauces well. I’ve used it as a side dish with pesto tossed in. So easy and yummy.

    Thanks for posting! My kids are gonna love me for making this.


  7. Cindy (Vegetarian Mamma) says:

    Got this tweeted and pinned! We do this all the time!! :)

  8. Jen | my BIG FAT grain free life says:

    Oh my WORD! I made this for my crew (and my daughter’s friend) and last night and they absolutely LOVED it! Still talking about it today and having leftovers for lunch.

    Thanks for this wonderful recipe!


  9. amber says:

    Hi Tessa,

    This looks so amazing and simple! Thanks for another great dinner recipe my friend.

    Hope you’re all well! Miss you…we need to catch up soon. Busy on this end with the big move coming up here soon. But right now I’m focusing on our Nutcracker performances and Thanksgiving. (each year me and Sky dance in a local ballet production of the Nutcracker…and rehearsals are off the hook…and we perform the Fri/Sat/Sun after Thanksgiving…it’s a busy few days, but fun). :-)

    • I think you will love it Amber…a must try! It has been so quiet over your way..but it doesn’t mean I am not thinking of you! There are only so many hours in a day…and it sounds like you are spending them well with your daughter! Have fun!

  10. April @ The 21st Century Housewife says:

    I love the word noodlely :) This sounds like such a delicious casserole and I love that it uses spaghetti squash instead of noodles.

  11. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Katie @ Mexican Wildflower says:

    So creatvie and yummy! :) Thanks for sharing with Natural Living Monday!

  13. France @ Beyond The Peel says:

    What a fun idea.Who needs the crust anyway. This looks heavenly.

  14. amber says:

    Featuring this tonight my friend. Such a great recipe! :-)

  15. Dina-Marie @ Cultured Palate says:

    This sounds great – I have just found spaghetti squash and am excited to have a new recipe!
    I would love to have you share this on Thursday at Tasty Traditions:

  16. Sharon says:

    Was looking for an alternate recipe for Spaghetti Squash and this is fantastic. Was worried after test tasting that it would be bland, but the finished product has a lot of flavor. Next time I’ll add some red pepper flakes, just ‘cuz I like them on my pizza, but this is great as as. Thanks for the recipe. This is going in my favorites.

    • So glad…I know I always worry about the bland thing too…I love full flavors!! We add pepper flakes to ours, our kids just won’t go for them! Thanks for commenting and providing feedback…always valuable!

  17. Emily says:

    Thank you for sharing this goodness! I am a real person feeding real people and I loved it…It feed a deep craving for pizza & so much more! Thanks!

  18. Anthea says:

    Made this last night to rave reviews. Thanks for the recipe!

  19. Kristy Kelley says:

    Could you leave out the eggs for egg-allergy? What would be a good substitute? Chia egg?

    Thanks in advance!

    • Hi Kristy, the egg helps bind the casserole as the spaghetti sqaush releases water. I have done this without eggs and noticed a very subtle difference…just a bit more moist is all. Any binder that absorbs water should work fine too!

  20. Carie says:

    Can you make this ahead and bake the next day?

  21. shannon says:

    Well I have to say this is my first attempt at dealing with spaghetti squash. I have been trying to switch to a paleo diet (trying being the key word!) and stumbled across this recipe on Pinterest. This was pretty easy to make, though i am not sure how you fit it in a 9×9 pan cause it filled my 13×9 quite nicely.
    Well it definitely passed the taste test! I will be keeping this in my recipe box. Hope it keeps well as leftovers :)

  22. Sara says:

    We eat in 2 shifts (kids first and my husband and I eat later). Have you reheated? Just wondering how the spaghetti squash would hold up.

  23. Karen says:

    I tried this recipe this week and it is AMAZING! Even my co-workers that do not eat Paleo loved it so much I brought in the leftovers for everyone for lunch! SO GOOD!

  24. Alison says:

    I made this last night and had to use pancetta b/c we were out of pepperoni. My kids saw me cooking the squash and kept saying “do we have to eat that?” I just smiled and filled the kitchen with delicious smells of hamburger, onions, and pancetta cooking. They gobbled it down and asked if there were enough leftovers for tonight! When I asked them how they liked the spaghetti squash in it they said “Oh, we just thought you forgot to feed us that and kept our mouths shut about it! It was in the hamburger stuff?”

  25. krystal says:

    I love this recipe. I’ve made it a few times, and even the hubby loves it!

  26. Kim Robinson says:

    We just had this for dinner – it was so good! I will definitely make this again! Thanks for the great recipe.

  27. Suzette says:

    Just made this for the second time and it is still amazingly delicious. It is easy to pack and I make it for the week for lunch. Thanks for a great recipe! :-)

  28. You’ve answered my pizza-craving prayers! I used turkey pepperoni and skipped the cheese, but otherwise prepared the recipe as written. Delicious! This is going into the regular rotation.

  29. Jessi says:

    This was delicious! I thought it would be good but it was even better than I expected! My husband, who usually isn’t a big fan of Italian type foods, really enjoyed it, and my 16 month old had three (toddler size) servings! The only thing I did differently was to use less pepperoni. I had about 4 oz left over from a different recipe and I thought that was just the right amount. I will definitely be making this again!!

  30. Donna says:

    I would love to try your blender pasta sauce

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe:  
CommentLuv badge

Welcome, I am happy you are here!

My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

Looking for Something?

The search bar we bloggers are given is maddeningly useless...the best way is to do a simple Google search with any key words and my name (tessa domestic)!
Social Media Facebook Email Twitter Stumble Upon Pinterest Velvet Aroma

Receive All New Posts Via Email!

Enter your email address:

Delivered by FeedBurner

Keep Up With Me on Facebook!



Stalkerville My Gallery Badge

All Gluten-Free Desserts...All the Time
Food Frenzy Digest