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LOW CARB PIZZA CASSEROLE

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

LOW CARB PIZZA CASSEROLE

LOW CARB PIZZA CASSEROLE

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

WHAT IS IN LOW CARB PIZZA CASSEROLE?

  • Cauliflower
  • Pepperoni
  • Italian Sausage – You’ll want to use ground Italian sausage. If you have to buy Italian sausage that is in casings (sausage links) just remove the meat from the casings before cooking.
  • Mushrooms
  •  Green Bell Pepper
  •  Mozzarella cheese
  •  Low Carb Pasta Sauce – We love Rao’s Homemade Marinara Sauce. It has no added sugar and it’s only 4 grams of net carbs per 1/2 cup. Feel free to use whatever sauce you like. Just remember it may change the carb count of the finished meal.
  • Parmesan cheese
  • Italian Seasoning

As with any low carb recipe, you’ll want to check the nutritional information on the products you use, especially the pasta sauce, and the Italian sausage.

The awesome component about pizza is that there are such a lot of approaches to make it. Feel unfastened to customize this baked pizza casserole with any of your preferred pizza toppings (as long as they’re low carb!).

HOW TO MAKE LOW CARB PIZZA CASSEROLE:

  1. Steam the cauliflower. I like to keep things quick and easy so I steam mine in the microwave. 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! You don’t want mushy cauliflower, you just want it to be slightly tender so it won’t have to cook so long in the oven.
  2. Drain the cauliflower pat dry with a paper towel. Set aside.
  3. 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.
  4. In the same skillet add olive oil and saute the sliced mushrooms for 10 minutes. This will help remove some of the excess water. Set aside when done.
  5. Prepare a 13 x 9-inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  6. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  7. 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.
  8. 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.
  9. In a small bowl mix together the Parmesan cheese and Italian seasoning.
  10. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  11. Place in the oven and bake at 400 degrees F. for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

INGREDIENTS

    • 14 ounces cauliflower floretscut into bite-size pieces
    • ½ teaspoon Salt
    • 2.5 ounces Pepperoni
    • 2 pounds Italian Sausageif in casings remove from casing before cooking
    • tablespoon Olive Oil
    • 8 ounces Mushroomssliced
    • 1 Green Peppercut into bite-size pieces
    • 12 ounces Mozzarella cheeseshredded
    • 1.5 cups Low Carb Pasta Saucewe use Rao’s Homemade Marinara
    • 1/4 cup Parmesan cheesepowdered
  • 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

NUTRITION

calories: 519kcalcarbohydrates: 7gprotein: 27gfat: 43gsaturated fat: 17gpolyunsaturated fat: 4gmonounsaturated fat: 15gcholesterol: 100mgsodium: 1195mgpotassium: 494mgfiber: 3gsugar: 3gvitamin a: 14iuvitamin c: 56mgcalcium: 54mgiron: 9mg

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