Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 10 Servings
This Pizza Casserole is loaded with spectacular flavors that everyone in the family is going to love! Ready in just about an hour, you will be glad that you tried this recipe!
INGREDIENTS :
- 1 tbsp Olive Oil
- 1 Green Pepper, cut into bite-size pieces
- 1 tsp Italian Seasoning
- 8 oz. Mushrooms, sliced
- 14 oz. Cauliflower florets, cut into bite-size pieces
- 2.5 oz. Pepperoni
- 1/4 c Parmesan cheese, powdered
- 1.5 c Low-Carb Pasta Sauce, we use Rao’s Homemade Marinara
- 12 oz. Mozzarella cheese, shredded
- 2 lbs. Italian Sausage, if in casings remove from the casing before cooking
DIRECTIONS :
- In a heat-proof bowl, add 1 cup of water and the cauliflower slices. Cover it with a towel, then heat it in the microwave for about 3 minutes.
- Drain and use paper towels to pat dry the cauliflower slices.
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Place a large skillet on the stove and turn the heat to medium-high. Add the Italian sausage, then cook for about 15 minutes or until done. Transfer it onto a clean plate.
- Add olive oil and mushrooms into the same skillet, then sauté for about 10 minutes or until soft and dry. Transfer the mushrooms onto a clean plate as well.
- Apply cooking spray to the inside of a 13×9-inch casserole dish.
- Add the green peppers, Italian sausage, cauliflower, and mushrooms into a large mixing bowl. Toss everything to combine.
- Transfer half of the mixture into the prepared casserole dish and spread it evenly. Add half a cup of the pasta sauce on top, followed by half of the pepperoni and mozzarella cheese.
- Add the rest of the toppings over the cheese layer. Repeat the process until everything is arranged in layers.
- Combine Italian seasoning and Parmesan cheese, then sprinkle it over the casserole. Bake for half an hour until done.
- Serve and enjoy!
Nutrition Facts:
calories: 519 kcal, 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
LOW-CARB PIZZA CASSEROLE
Yield:
10
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
1 hour 15 minutes
Ingredients
- 1 tbsp Olive Oil
- 1 Green Pepper, cut into bite-size pieces
- 1 tsp Italian Seasoning
- 8 oz. Mushrooms, sliced
- 14 oz. Cauliflower florets, cut into bite-size pieces
- 2.5 oz. Pepperoni
- 1/4 c Parmesan cheese, powdered
- 1.5 c Low-Carb Pasta Sauce, we use Rao’s Homemade Marinara
- 12 oz. Mozzarella cheese, shredded
- 2 lbs. Italian Sausage, if in casings remove from the casing before cooking
Instructions
- In a heat-proof bowl, add 1 cup of water and the cauliflower slices. Cover it with a towel, then heat it in the microwave for about 3 minutes.
- Drain and use paper towels to pat dry the cauliflower slices.
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Place a large skillet on the stove and turn the heat to medium-high. Add the Italian sausage, then cook for about 15 minutes or until done. Transfer it onto a clean plate.
- Add olive oil and mushrooms into the same skillet, then sauté for about 10 minutes or until soft and dry. Transfer the mushrooms onto a clean plate as well.
- Apply cooking spray to the inside of a 13×9-inch casserole dish.
- Add the green peppers, Italian sausage, cauliflower, and mushrooms into a large mixing bowl. Toss everything to combine.
- Transfer half of the mixture into the prepared casserole dish and spread it evenly. Add half a cup of the pasta sauce on top, followed by half of the pepperoni and mozzarella cheese.
- Add the rest of the toppings over the cheese layer. Repeat the process until everything is arranged in layers.
- Combine Italian seasoning and Parmesan cheese, then sprinkle it over the casserole. Bake for half an hour until done.
- Serve and enjoy!
