Easy low carb gnocchi recipes like this skillet pizza dish are the perfect way to enjoy your favorite comfort foods with fewer net carbs!
While I love to often make recipes fully from scratch, there is always a time for finding unique ways to doctor up pre-made foods into something incredible. One of the most versatile foods I find I can create numerous gluten free and lower carb dishes with is by utilizing cauliflower gnocchi.
If you loved my creamy chicken cauliflower gnocchi soup recipe, my cauliflower gnocchi nachos, or this roasted pesto gnocchi and veggie sheet pan recipe. If you’re just landing here and having cravings for all things pizza, then you’re in the right place!
This is a simple way to toss together all your favorite pizza toppings into one pan, bake, and enjoy in a handful of minutes. Grab all the recipe details below to help guide you through the cooking process and give you ideas for ingredient substitutions to fit any diet or lifestyle.
- Cast Iron Skillet or 9 inch Baking Dish
- Mixing Bowl
- Measuring cups and Spoons
- Knife and Cutting Board
- Parchment Paper
As a culinary instructor, I like to break down help cooking tips, techniques and answer questions to commonly asked questions. Use my outlined notes below to help guide your through or get cooking right away by jumping to the recipe
What is gnocchi with cauliflower?
If you haven’t jumped on the Trader Joes cauliflower gnocchi trend yet, you need to! Traditionally, this Italian dumpling is made with potato and flour, but this lower carb version is easy to find in the freezer section of most health food based grocery stores these days.
Instead of the traditional potato gnocchi that’s much higher in starch, this roasted cauliflower version cuts out the flour and gluten while still creating the delicious dumpling you know and love.
Is cauliflower gnocchi keto?
I would not consider most pre-packaged cauliflower gnocchi to fit in a keto diet, but more as a lower carb option. While the ingredients are super simple (cauliflower, cassava flour, potato starch, olive oil, and salt) it’s still about 16 net carbs per serving.
If you’re following a stricter ketogenic diet (under 20 net carbs), you can try making your own homemade keto gnocchi recipe. While it definitely is a bit more work overall, it helps if you want to try out this recipe to make it even lower carb.
I do like that this gnocchi does fit a paleo and gluten free lifestyle however!
Cauliflower Gnocchi Skillet Pizza Ingredients:
I modeled my pizza skillet off of a supreme pizza. I liked the combination of all the flavors, but you can easily customize your toppings as you would a regular pizza. Here is what I used:
- Cauliflower Gnocchi: Find any frozen cauliflower gnocchi to use for this recipe. I stock up on the bags from Trader Joes when I can to have on hand.
- Olive Oil: To help season your gnocchi.
- Marinara Sauce: I find doctoring up plain, canned tomato sauce with some Italian seasoning, red pepper flakes, salt and pepper. Use any other marinara sauce you prefer here.
- Italian Sausage: I love Chicago style Italian sausage on my pizza. I pre cook up the sausage before adding to the skillet. Use any other pork sausage here as desired.
- Pepperoni: Sliced from the deli or pre-packaged, use what you like.
- Onions: Slice thin pieces of yellow onion.
- Green or Red Peppers: I like thinly sliced green pepper for this recipe.
- Black Olives: Remove and drain from the can. Slice thinly for the pizza.
- Mushrooms: Clean your mushrooms and pat them dry, slice thin.
- Mozzarella Cheese: The perfect cheese for topping your pizza skillet.
- Parmesan Cheese and Redd Pepper Flakes: For garnish if desired
I like to start by prepping all the pizza toppings before I get started. Slice any veggies and pre-cook them if desired (sometimes raw veggies are too crunchy for some people).
I wanted to load my skillet pizza up with all the toppings to make this a nice, hearty and comforting dish. I used sausage, pepperoni, onion, peppers, olives, mushrooms, and a lot of cheese.
Next, take you frozen cauliflower gnocchi and start by tossing the pieces into some olive oil. Season the outside of the gnocchi with Italian seasoning, salt, pepper, and red pepper flakes for some heat if desired.
You will want to par-bake in the oven or par-cook your gnocchi first in the air fryer. Cook for about 10 minutes so they are somewhat soft, tender, and no longer frozen. Remove from the oven or air fryer and add your gnocchi to the mixing bowl again.
Toss your semi-cooked gnocchi with the tomato sauce mixture and place them in a parchment lined cast iron skillet or baking dish (an 8×8 or 9×9 inch pan works). I like using parchment paper to prevent sticking and helps with easy clean up!
I like to layer the cheese and veggies a bit here. I add a little cheese to start and then space out the pepperoni, sausage, and veggie toppings, add a little more cheese again and few more staggered veggies over the top.
Place in the oven and bake until everything is bubbly, melted, and heated through (about 30 minutes). You can even broil for 3-5 minutes (make sure you watch it so it doesn’t burn) to get a little crispier on top.
Let the skillet cool for 5-10 minutes as well before digging into it (it gets super got). Garnish with a little sprinkle of parmesan cheese and any oregano or red pepper flakes too. Serve and enjoy!
- 1 Package of Frozen Cauliflower Gnocchi
- 1 cup Marinara or Tomato Sauce
- 1 tbsp. Olive Oil
- 2 tsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
- 1 tsp. Salt and Pepper
- 1/2 cup Cooked Sausage
- 8 sliced Pepperoni
- 1/4 cup Sliced Peppers
- 1/4 cup Sliced Onion
- 1/4 cup Sliced Mushrooms
- 1 tbsp. Black Olives, sliced
- 1 1/4 cup Mozzarella Cheese
- Garnish- Parmesan, basil, red pepper flakes etc.
- Preheat your oven to 400 F. Place parchment paper in a cast iron skillet or baking dish.
- In a mixing bowl, take your frozen cauliflower gnocchi and toss it in the olive oil, salt, pepper, Italian seasoning, and red pepper flakes. Par-cook your gnocchi for 10 minutes in the oven or in an air fryer (if using the air fryer, pre-heat to 350 F). The gnocchi should be tender and defrosted.
- While the cauliflower gnocchi is partially cooking, prep your toppings (cook any sausage, slice your veggies, etc.)
- Remove and toss the gnocchi into a bowl with the tomato sauce and place into your parchment covered skillet. Paper is necessary if using cast iron to prevent a chemical reaction with the iron and the tomato sauce. If you don't have paper use a baking dish, pie plate, or similar size pan.
- Layer the skillet with your gnocchi, half the cheese, your toppings, and then the remaining cheese. Bake for 20 minutes until heated through and bubbling.
- If you'd like, you can broil the top for about 3-5 minutes (watch it or it could burn).
- Remove from the oven and let it cool slightly before serving. Garnish with parmesan cheese, and seasonings and fresh basil if desired.
Swap the cauliflower gnocchi for regular gnocchi if desired. To par cook potato gnocchi however, follow package directions for boiling before adding to the skillet as needed.
Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 656mgCarbohydrates: 15gNet Carbohydrates: 12gFiber: 3gSugar: 5gProtein: 9g