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Low Carb Pizza Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Carb

Description

This Low Carb Pizza Casserole is a hearty and flavorful dish combining cauliflower, Italian sausage, pepperoni, mushrooms, and green peppers, all layered with low carb pasta sauce and cheese, then baked to perfection. It offers a satisfying pizza-inspired meal option that’s perfect for those watching their carbohydrate intake without sacrificing taste.

Ingredients

Scale

Vegetables

  • 14 ounces Cauliflower florets (cut into bite-size pieces)
  • 8 ounces Mushrooms (sliced)
  • 1 Green Pepper (cut into bite-size pieces)

Meats

  • 2 pounds Italian Sausage (if in casings remove from casing before cooking)
  • 2.5 ounces Pepperoni

Dairy & Cheese

  • 12 ounces Mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese (powdered)

Other Ingredients

  • 1 tablespoon Olive Oil
  • 1.5 cups Low Carb Pasta Sauce (we use Rao’s Homemade Marinara)
  • 1 teaspoon Italian Seasoning

Instructions

  1. Steam 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 tender, being careful not to overcook.
  2. Drain Cauliflower: Drain the cauliflower and pat dry with a paper towel to remove excess moisture. Set aside.
  3. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit.
  4. Cook Sausage: In a large skillet over medium-high heat, cook the Italian sausage for about 15 minutes until browned and fully cooked. Drain excess fat and set aside.
  5. Sauté Mushrooms: Using the same skillet, add olive oil and sauté mushrooms over medium-high heat for 10 minutes to remove excess water. Set aside when done.
  6. Prepare Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray, then spread ½ cup of pasta sauce evenly on the bottom.
  7. Mix Toppings: In a large bowl, combine the drained cauliflower, cooked Italian sausage, sautéed mushrooms, and green peppers. Toss until well mixed.
  8. Layer First Half: Spread half of the mixture evenly in the casserole dish. Top with ½ cup pasta sauce, half of the pepperoni slices (pressing them slightly into the toppings), and 6 ounces of shredded mozzarella cheese.
  9. Layer Second Half: Spread the remaining topping mixture over the cheese layer, followed by the remaining pepperoni slices (save 10 slices for topping), the remaining ½ cup pasta sauce, and the remaining 6 ounces mozzarella cheese.
  10. Prepare Parmesan Mixture: In a small bowl, mix the powdered Parmesan cheese and Italian seasoning together.
  11. Add Final Toppings: Sprinkle the Parmesan and Italian seasoning mixture evenly over the casserole, then top with the reserved 10 slices of pepperoni.
  12. Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until warmed through and the cheese is fully melted and bubbly.

Notes

  • Be careful not to overcook the cauliflower during steaming to avoid sogginess.
  • Draining and patting the cauliflower dry is essential to prevent excess moisture in the casserole.
  • Cooking the mushrooms until most of their water evaporates ensures the casserole doesn’t become watery.
  • Use low carb pasta sauce to keep the dish suitable for low carb diets.
  • The casserole can be refrigerated and reheated, making it great for meal prep.

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Find it online: https://speedilyrecipes.com/low-carb-pizza-casserole-recipe/