Low Carb Pizza Casserole

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Likewise with any low carb formula you’ll need to check the dietary data on the items you use, particularly the pasta sauce, and the Italian hotdog.

As I referenced we utilized Rao’s Homemade Marinara which is 4 net carbs per 1/2 cup. The Italian frankfurter we utilized was purchased in the new meat segment of the neighborhood supermarket and was around 1 carb per connect (I expelled the meat from the housings before cooking).

The incredible thing about pizza is that there are such a large number of approaches to make it. Don’t hesitate to alter this heated pizza meal with any of your preferred pizza fixings (as long as they are low carb!).

Low Carb Pizza Casserole
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Low Carb Pizza Casserole

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Recipe by Home Made InterestCourse: MainCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

55

minutes
Total time

1

hour 

15

minutes

It’s a gluten-free, keto dinner casserole that is so good you won’t even miss the crust!

Ingredients

  • 14 Ounces Cauliflower florets, cut into bite-size pieces

  • 1/2 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

Directions

  • 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!
  • 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

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