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Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all of your favorite pizza flavors without the carbs

INGREDIENTS

  • 14 ounces cauliflower florets, cut into bite-size pieces
  • ½ teaspoon Salt
  • 2.5 ounces Pepperoni
  • 2 pounds Italian Sausage, if in casings remove from the casing before cooking
  • 1 tablespoon Olive Oil
  • 8 ounces Mushrooms, sliced
  • 1 Green Pepper, cut into bite-size pieces
  • 12 ounces Mozzarella cheese, shredded
  • 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
  • 1/4 cup Parmesan cheese, powdered
  • 1 teaspoon Italian Seasoning

INSTRUCTIONS

  • Steam the cauliflower. Place cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook it!
  • Drain the cauliflower pat dry with a paper towel. Set aside.
  • Preheat oven to 400 degrees F.
  • In a large skillet over medium-high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  • In the same skillet at olive oil and saute mushrooms over medium-high heat for 10 minutes to remove the excess water. Set aside when done.
  • Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  • In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  • Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  • Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  • In a small bowl mix together the Parmesan cheese and Italian seasoning.
  • Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  • Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

NOTES

4 Net Carbs per serving






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