Description
This Low Carb Pizza Casserole is a delicious and satisfying dish that combines cauliflower, Italian sausage, pepperoni, and melty mozzarella cheese for a guilt-free pizza experience. Perfect for keto or low-carb diets, it’s easy to prepare and packed with flavor in every bite.
Ingredients
Units
Scale
Cauliflower
- 14 ounces Cauliflower florets, cut into bite-size pieces
Meat and Vegetables
- 2.5 ounces Pepperoni
- 2 pounds Italian Sausage, casings removed
- 8 ounces Mushrooms, sliced
- 1 Green Pepper, cut into bite-size pieces
Dairy
- 12 ounces Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, powdered
Sauces and Seasonings
- 1.5 cups Low Carb Pasta Sauce (e.g., Rao’s Homemade Marinara)
- 1 teaspoon Italian Seasoning
Cooking Oil and Others
- 1 tablespoon Olive Oil
Instructions
- Steam the cauliflower: Place the cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for about 3 minutes until tender. Drain and pat dry with a paper towel.
- Preheat oven: Set the oven to 400°F (200°C).
- Cook the sausage: In a large skillet over medium-high heat, cook the Italian sausage for approximately 15 minutes until browned. Drain excess fat and set aside.
- Sauté the mushrooms: In the same skillet, add olive oil and sauté mushrooms over medium-high heat for about 10 minutes until excess water evaporates. Remove and set aside.
- Prepare casserole: Spray a 13×9-inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce on the bottom.
- Combine ingredients: In a large bowl, mix cauliflower, cooked sausage, mushrooms, and green peppers well.
- Layer the casserole: Spread half of the mixture in the dish, then top with ½ cup pasta sauce, half of the pepperoni slices (pressing them down), and 6 ounces of mozzarella cheese.
- Repeat layers: Add the remaining mixture, top with the remaining ½ cup pasta sauce, the rest of the pepperoni slices, and 6 ounces of mozzarella cheese.
- Add finishing touches: Mix Parmesan cheese with Italian seasoning and sprinkle evenly over the casserole. Top with 10 remaining pepperoni slices.
- Bake: Bake in the preheated oven for 30 minutes until cheese is melted and bubbly.
Notes
- Ensure cauliflower is not overcooked to maintain its texture.
- You can substitute the Italian sausage with ground chicken or turkey for leaner options.
- Adjust the amount of pepperoni and cheese to suit your taste preferences.
- For an extra crispy top, broil the casserole for an additional 2-3 minutes watching carefully to prevent burning.
Nutrition
- Serving Size: 1 slice (approximately 180 grams)
- Calories: 300 kcal
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 85 mg
