Low Carb Pizza Casserole


Low Carb Pizza Casserole

Low Carb Pizza Casserole

This isn’t a deep layered dish with pizza toppings; it’s actually a pizza in a casserole dish. Thick, gooey, topped with all your favorite keto friendly pizza toppings…mmm.

adapter from : lowcarbyum.com/

    Ingredients
   
    ½ teaspoon Salt
    14 ounces Cauliflower florets, cut into bite-size pieces  
    2 pounds Italian Sausage, if in casings remove from casing before cooking
    2.5 ounces Pepperoni  
    8 ounces Mushrooms, sliced
    1 tablespoon Olive Oil   
    12 ounces Mozzarella cheese, shredded
    1 Green Pepper, cut into bite-size pieces   
    1/4 cup Parmesan cheese, powdered
    1 teaspoon Italian Seasoning
    1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
   
   
    Instructions
 
number one 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!
number two Drain the cauliflower pat dry with a paper towel. Set aside.
number three Preheat oven to 400 degrees F.
number four 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.
number five 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.
number six Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
number seven In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
eight numbers 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.
number nine 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.
number ten In a small bowl mix together the Parmesan cheese and Italian seasoning.
number eleven Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
number twelve Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

Comments

Post a Comment

Popular posts from this blog

Boneless Pork Chops

Image
Boneless Pork Chops Boneless pork chops are a versatile, yet underutilized cut of meat. I regularly cook boneless pork chops because they’re inexpensive, low in fat and high in protein. You can bake, broil, grill or fry boneless pork chops. adapter from : dinneratthezoo.com/ Ingredients salt 15 oz center cut boneless pork chops (3 pork chops) 1 tablespoon vegetable oil ground black pepper 3 cloves garlic, minced 1 teaspoon chopped Italian parsley, for garnishing 2 tablespoon unsalted butter, melted Honey Sauce: 2 tablespoons warm water 2 1/2 tablespoons honey 1/2 teaspoon apple cider vinegar 3 dashes cayenne pepper 1/4 teaspoon salt     Instructions number one Season the pork chops with salt and ground black pepper, on both sides of the pork. Mix all the ingredients in the Honey Garlic Sauce together. Stir to combine well. number two Heat up a cast-iron skillet (preferred) on high heat. Add the vegetable oil and 1 tablespoon of the butter. Add the pork chops to the skillet and pan fr
Read more

Mexican Lasagna

Image
Mexican Lasagna Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. The casserole with keep in the fridge for about 5 days. adapter from : simplyrecipes.com/ Ingredients     1 tablespoon olive oil 1 pound lean ground beef    2 teaspoon smoked paprika 1/2 small yellow onion, grated or finely chopped    1 tablespoon New Mexico chile powder 1 teaspoon cumin    1/2 teaspoon black pepper 1 teaspoon kosher salt   1 (15 oz) can black beans, rinsed and drained 1 (14.5 oz) can fire roasted diced tomatoes    1 (4 oz) can fire roasted diced green chiles 1 1/2 cups frozen sweet corn    12 8” large flour tortillas 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)    4 ounces Colby Jack cheese, shredded 8 ounces Pepperjack cheese, shredded    2 scallions, finely chopped 2 tablespoons chopped cilantro 6 oz can sliced olives, drained     Instructions number one Preheat oven to 425°F. number two Drizzle olive oil into a large skillet, over medium hig
Read more

Baked Parmesan Crusted Chicken Recipe

Image
Baked Parmesan Crusted Chicken Recipe This is some of the best chicken I’ve made in ages. I make a lot of chicken, but this was truly special. The coating is extra crispy. You think you’re eating chicken that’s been fried, but it hasn’t been! adapter from : averiecooks.com/ INGREDIENTS 1 cup panko bread crumbs 4 Chicken breasts, boneless, skinless 3 tablespoons minced parsley 1/2 cup grated Parmesan cheese 3 Tablespoons melted butter Salt and pepper, to taste 2 garlic cloves, minced (2 teaspoons, if using bottled) 3 Tablespoons fresh lemon juice Instructions number one Preheat oven to 350 degrees. number two Chop up your parsley and garlic. number three Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout. number four Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish. number five In a second dish, mix the butter, lemon juice and garlic together. number six Dip bo
Read more