Low Carb Pizza Casserole

Low Carb Pizza Casserole is a gluten-unfastened, keto pizza casserole filled with all of your favourite pizza flavors with out the carbs!

This Low Carb Pizza Casserole has solved all of my pizza-craving problems! full of all the flavors of pizza, sauce, pepperoni, sausage, mushrooms, peppers, and masses and masses of cheese this delicious pizza casserole skips the traditional pasta and substitutes it with cauliflower.

Low Carb Pizza Casserole

As with all low carb recipe you’ll need to test the nutritional statistics on the products you operate, mainly the pasta sauce, and the Italian sausage.

As I mentioned we used Rao’s homemade Marinara that is 4 net carbs in step with half cup. The Italian sausage we used changed into bought inside the fresh meat section of the neighborhood grocery keep and turned into approximately 1 carb according to link (I eliminated the meat from the casings before cooking).

The high-quality element approximately pizza is that there are such a lot of methods to make it. experience unfastened to personalize this baked pizza casserole with any of your preferred pizza toppings (so long as they are low carb!).

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 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:

1. 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!
2. Drain the cauliflower pat dry with a paper towel. Set aside.
3. Preheat oven to 400 degrees F.
4. 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.
5. 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.
6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
8. 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.
9. 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.
10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

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