If you love pizza night but want something a little more nourishing and filling, this Pepperoni Pizza Casserole with Quinoa is about to become a new favorite. It takes everything you love about a classic slice; savory sauce, melty mozzarella, and pepperoni—and transforms it into a hearty baked dish that’s perfect for feeding the whole family. Even better, it sneaks in plenty of vegetables and protein without sacrificing that comforting pizza flavor everyone craves.
This casserole is built on a base of fluffy quinoa, which soaks up all the rich pizza sauce as it bakes. Combined with seasoned ground turkey, colorful vegetables, and plenty of gooey cheese, the result is a one-dish meal that’s both satisfying and balanced. The quinoa adds a boost of fiber and protein, making this recipe a wholesome twist on traditional pizza-inspired comfort food.
Another reason this recipe is such a winner is how easy it is to prepare. Everything comes together in one baking dish with minimal prep, making it perfect for busy weeknights or casual family dinners. Just mix, bake, top with cheese and pepperoni, and let the oven do the rest while the flavors meld together into a bubbly, golden casserole.
Whether you’re serving a hungry crowd or planning ahead for leftovers, this Pepperoni Pizza Casserole delivers. It makes enough for generous portions and reheats beautifully, making it great for meal prep or next-day lunches. One bite and you’ll see why this veggie-loaded, pizza-inspired bake is an easy dinner everyone will happily dig into.
Pepperoni Pizza Casserole with Quinoa
Easy? Check. Family-friendly? Check. Veggie-loaded? Check. Tastes just like pizza? You bet it does! This easy Quinoa Pizza Casserole makes enough for a crowd (or dinner for four, plus leftovers).
Prep: 25 mins
Cook: 60 mins
Total: 1 hr, 25 mins
Servings: Serves 8
Ingredients
- Cooking spray
- 1 lb. lean ground turkey (93/7)
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon fennel seeds, lightly crushed
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 cup uncooked quinoa
- 1 cup + 2 tablespoons water
- 1 jar Primal Kitchen Unsweetened Pizza Sauce
- 1 medium green bell pepper, diced small
- 1 medium zucchini, diced small
- 1 small onion, diced small
- 8 ounces button or cremini mushrooms, caps and stems chopped
- 2 ounces turkey pepperoni, cut into quarters, divided
- 8 ounces shredded mozzarella cheese (2 cups)
- Chopped fresh basil, for garnish (optional)
Instructions
- Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside.
- Place a medium skillet over medium-high heat. When the pan is hot, spray generously with cooking spray (or use ½ teaspoon avocado oil or olive oil). Add the ground turkey and break it up with a spatula. Sprinkle with Italian seasoning, garlic powder, fennel seeds, salt and pepper. Stir to combine and cook for 7-8 minutes or until the turkey is no longer pink, stirring occasionally. Drain any excess liquid from the skillet and set aside.
- To the baking dish, add the quinoa, water, and pizza sauce. Stir to combine. Add the cooked ground turkey, bell pepper, zucchini, onion, and mushrooms to the baking dish and stir to combine.
- Add half of the turkey pepperoni and ¾ cup of the mozzarella cheese. Stir to combine.
- Cover the baking dish tightly with aluminum foil and bake for 50 minutes or until the quinoa is tender.
- Remove the foil from the baking dish and sprinkle the top with the remaining 1 ¼ cups mozzarella cheese and remaining pepperoni quarters. Bake for an additional 7-8 minutes or until the cheese has melted. Remove from the oven and let stand for 10 minutes before sprinkling with chopped basil, if using.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.
Nutrition Information
- Serving Size: 1/8th recipe
- Calories: 280
- Fat: 11 g
- (Sat Fat: 4 g)
- Sodium: 635 mg
- Carbohydrate: 25 g
- (Fiber: 5 g
- Sugar: 8 g)
- Protein: 28 g
