Low Carb Pizza Casserole
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
10
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Calories
519 kcal
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Course
Main Course
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Cuisine
American
Low Carb Pizza Casserole
Description
The recipe begins by steaming cauliflower florets until tender but not mushy, then thoroughly drying them to avoid excess moisture. Italian sausage is cooked separately and drained of fat to keep the casserole from becoming greasy. Mushrooms are sautéed to release water and concentrate flavor, then combined with green peppers, sausage, cauliflower, and pasta sauce in a large bowl.
This mixture is layered with mozzarella and pepperoni in a sprayed casserole dish and baked at 400°F until cheese is melted, bubbly, and browned at the edges. Italian seasoning and Parmesan add classic pizza flavors. The casserole replaces traditional pizza dough with cauliflower to lower carbohydrate intake.
The dish offers a filling option for those restricting carbs and seeking familiar pizza tastes in casserole form. It can be served as a main meal or alongside a fresh salad for a balanced lunch or dinner.
Net carbs per serving are noted as approximately 4 grams, supporting low-carb dietary goals.
Ingredients
- 14 ounces cauliflower cut into bite-size pieces, florets
- 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 pasta sauce we use Rao’s Homemade Marinara, low carb
- 1/4 cup Parmesan Cheese powdered
- 1 teaspoon Italian seasoning
Instructions
- 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 13x9 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
- Steam cauliflower until just tender to keep texture and prevent sogginess.
- Drain cooked Italian sausage fat thoroughly to avoid greasiness in the casserole.
- Sauté mushrooms to release excess water and enhance flavor before adding.
- Use a 13x9 inch casserole dish and spray it well to prevent sticking.
- Maintain low net carbs by using low-carb pasta sauce and controlling added ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 100mg | 33% |
| Sodium | 1195mg | 50% |
| Potassium | 494mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 56mg | 62% |
| Calcium | 54mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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