Easy Cauliflower Gnocchi Skillet Pizza

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.

Supplies Needed

Cast Iron Skillet or 9-inch Baking Dish
Mixing Bowl
Measuring cups and Spoons
Knife and Cutting Board
Parchment Paper

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 Joe’s when I can have them 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. You can also try this recipe for keto pizza sauce too.
Italian Sausage: I love Chicago-style Italian sausage on my pizza. I pre-cook up the sausage before adding it 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

Cauliflower gnocchi skillet pizza toppings

Cooking Instructions:

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!

Love pizza? Me too! Try this recipe for Keto Chicago Style Deep Dish or even a classic keto friendly Chicago Thin crust pizza too!