Prep time: 20 mins | Cook time: 55 mins | Total time: 1 hr 15 mins | Servings: 10
Gluten-free, keto pizza recipe with the same incredible flavours but without the carbs. An easy and quick fix if you are craving for pizza.
INGREDIENTS
14 oz. cauliflower florets, cut into bite-size pieces
½ tsp. Salt
2.5 oz. Pepperoni
2 lbs Italian Sausage, if in casings remove from the casing before cooking
1 tbsp. Olive Oil
8 oz. Mushrooms, sliced
1 Green Pepper, cut into bite-size pieces
12 oz. Mozzarella cheese, shredded
1.5 c Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
1/4 c Parmesan cheese, powdered
1 tsp. Italian Seasoning
HOW TO MAKE LOW CARB PIZZA CASSEROLE
Step 1: In a microwave-safe bowl, place the cauliflower with a cup of water. Use a damp paper towel to cover the cup and microwave for about 3 minutes on high or until the cauliflower is tender. Remember not to overcook the cauliflower.
Step 2: Drain and pat dry the cauliflower with a paper towel and set aside.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Step 4: Cook the Italian sausage in a large skillet over medium-high heat for about 15 minutes. When done cooking, drain excess grease and set aside.
Step 5: Saute the mushrooms in olive oil in the same skillet for about 10 minutes over medium-high heat to remove the excess water. When done, set the cooked mushrooms aside.
Step 6: Grease with non-stick spray a 13 x 9-inch casserole dish. On the bottom, spread half a cup of pasta sauce.
Step 7: Toss the cauliflower, cooked Italian sausage, mushrooms, and green peppers in a large bowl until well combined.
Step 8: In the casserole dish, spread half of the sausage mixture and top with half a cup of pasta sauce, half of the pepperonis, and 6 ounces of mozzarella cheese.
Step 9: Layer on the top the rest of the toppings, pepperonis (saving 10 slices), pasta sauce, and mozzarella cheese.
Step 10: Combine the Parmesan cheese and Italian seasoning in a small bowl.
Step 11: Sprinkle on top of the casserole the Parmesan mixture and top with the remaining 10 slices of pepperoni.
Step 12: Bake in the preheated oven for about 10 minutes or until warmed through and the cheese has completely melted.
NUTRITION FACTS:
Calories: 519kcal, carbohydrates: 7g, protein: 27g, fat: 43g, saturated fat: 17g, polyunsaturated fat: 4g, monounsaturated fat: 15g, cholesterol: 100mg, sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g, vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg
Ingredients
- 14 oz. cauliflower florets, cut into bite-size pieces
- ½ tsp. Salt
- 2.5 oz. Pepperoni
- 2 lbs Italian Sausage, if in casings remove from the casing before cooking
- 1 tbsp. Olive Oil
- 8 oz. Mushrooms, sliced
- 1 Green Pepper, cut into bite-size pieces
- 12 oz. Mozzarella cheese, shredded
- 1.5 c Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
- 1/4 c Parmesan cheese, powdered
- 1 tsp. Italian Seasoning
Instructions
Step 1: In a microwave-safe bowl, place the cauliflower with a cup of water. Use a damp paper towel to cover the cup and microwave for about 3 minutes on high or until the cauliflower is tender. Remember not to overcook the cauliflower.
Step 2: Drain and pat dry the cauliflower with a paper towel and set aside.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Step 4: Cook the Italian sausage in a large skillet over medium-high heat for about 15 minutes. When done cooking, drain excess grease and set aside.
Step 5: Saute the mushrooms in olive oil in the same skillet for about 10 minutes over medium-high heat to remove the excess water. When done, set the cooked mushrooms aside.
Step 6: Grease with non-stick spray a 13 x 9-inch casserole dish. On the bottom, spread half a cup of pasta sauce.
Step 7: Toss the cauliflower, cooked Italian sausage, mushrooms, and green peppers in a large bowl until well combined.
Step 8: In the casserole dish, spread half of the sausage mixture and top with half a cup of pasta sauce, half of the pepperonis, and 6 ounces of mozzarella cheese.
Step 9: Layer on the top the rest of the toppings, pepperonis (saving 10 slices), pasta sauce, and mozzarella cheese.
Step 10: Combine the Parmesan cheese and Italian seasoning in a small bowl.
Step 11: Sprinkle on top of the casserole the Parmesan mixture and top with the remaining 10 slices of pepperoni.
Step 12: Bake in the preheated oven for about 10 minutes or until warmed through and the cheese has completely melted.
Notes
NUTRITION FACTS: Calories: 519kcal, carbohydrates: 7g, protein: 27g, fat: 43g, saturated fat: 17g, polyunsaturated fat: 4g, monounsaturated fat: 15g, cholesterol: 100mg, sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g, vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg
