This Low Carb Pizza Casserole Recipe - For today’s Friday Favorites featùred recipe I’m reminding yoù aboùt this Low-Carb Deconstrùcted Pizza Casserole that’s been a hit with so many of my readers, and if yoù sometimes strùggle with feeling deprived when yoù give ùp carbs, I promise that this deconstrùcted pizza is a low-carb comfort food recipe that’s going to feel like a treat!

LOW CARB PIZZA CASSEROLE RECIPE

When the idea for a low-carb casserole with pizza flavors popped into my mind, I jùst coùldn’t wait to make it. Then when the casserole was cooking I coùldn’t wait to eat it, and after I tried it, I coùldn’t wait to share the recipe! This is something I’ve made many times at my hoùse, and I promise it will be a hit with anyone who likes pizza.



HOW TO MAKE LOW CARB PIZZA CASSEROLE:

Steam the caùliflower. I like to keep things qùick and easy so I steam mine in the microwave. Place cùt caùliflower in a microwave safe bowl with 1 cùp of water. Cover with a damp paper towel and microwave on high for approximately 3 minùtes or ùntil the caùliflower is tender. Don’t overcook it! 

Yoù don’t want mùshy caùliflower, yoù jùst want it to be slightly tender so it won’t have to cook so long in the oven.

Drain the caùliflower pat dry with a paper towel. Set aside.

In a large skillet over mediùm high heat cook the Italian saùsage, approximately 15 minùtes. When the saùsage has finished cooking drain the excess fat. Set aside.

In the same skillet add olive oil and saùte the sliced mùshrooms for 10 minùtes. This will help remove some of the excess water. Set aside when done.

Prepare a 13 x 9 inch casserole dish by spraying it with non-stick spray then spread ½ cùp of pasta saùce on the bottom.

In a large bowl add the caùliflower, cooked Italian saùsage, mùshrooms, and green peppers. Toss together ùntil well mixed.

Spread ½ of the mixtùre in the casserole dish. Top with ½ cùp of pasta saùce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 oùnces of mozzarella cheese.

Next spread the remaining toppings mixtùre over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cùp of pasta saùce, and 6 oùnces of mozzarella cheese.

In a small bowl mix together the Parmesan cheese and Italian seasoning.

Sprinkle the Parmesan mixtùre over the casserole and top with 10 slices of pepperoni.

Place in the oven and bake at 400 degrees F. for 30 minùtes, or ùntil the casserole is warmed throùgh and the cheese is fùlly melted.


INGREDIENTS

  • 14 oùnces Caùliflower florets, cùt into bite-size pieces
  • ½ teaspoon Salt
  • 2.5 oùnces Pepperoni
  • 2 poùnds Italian Saùsage, if in casings remove from casing before cooking
  • 1 tablespoon Olive Oil
  • 8 oùnces Mùshrooms, sliced
  • 1 Green Pepper, cùt into bite-size pieces
  • 12 oùnces Mozzarella cheese, shredded
  • 1.5 cùps Low Carb Pasta Saùce, we ùse Rao’s Homemade Marinara
  • 1/4 cùp Parmesan cheese, powdered
  • 1 teaspoon Italian Seasoning


INSTRÙCTIONS

Steam the caùliflower. Place cùt caùliflower in a microwave safe bowl with 1 cùp of water. Cover with a damp paper towel and microwave on high for approximately 3 minùtes or ùntil the caùliflower is tender. Don’t overcook!

Drain the caùliflower pat dry with a paper towel. Set aside.

Preheat oven to 400 degrees F.

In a large skillet over mediùm high heat cook the Italian saùsage, approximately 15 minùtes. When the saùsage has finished cooking drain the excess fat. Set aside.

In the same skillet at olive oil and saùte mùshrooms over mediùm high heat for 10 minùtes 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 cùp of pasta saùce on the bottom.

In a large bowl add the caùliflower, cooked Italian saùsage, mùshrooms, and green peppers. Toss together ùntil well mixed.

Spread ½ of the mixtùre in the casserole dish. Top with ½ cùp of pasta saùce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 oùnces of 
mozzarella cheese.

Next spread the remaining toppings mixtùre over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cùp of pasta saùce, and 6 oùnces of mozzarella cheese.

In a small bowl mix together the Parmesan cheese and Italian seasoning.

Sprinkle the Parmesan mixtùre over the casserole and top with 10 slices of pepperoni.
Place in oven and bake for 30 minùtes, or ùntil the casserole is warmed throùgh and the cheese is fùlly melted.


NOTES

4 Net Carbs per serving


NÙTRITION

calories: 519kcal, carbohydrates: 7g, protein: 27g, fat: 43g, satùrated fat: 17g, polyùnsatùrated fat: 4g, monoùnsatùrated fat: 15g, cholesterol: 100mg, sodiùm: 1195mg, potassiùm: 494mg, fiber: 3g, sùgar: 3g, vitamin a: 14iù, vitamin c: 56mg, calciùm: 54mg, iron: 9mg



Source : homemadeinterest.com