Description
Enjoy a guilt-free indulgence with this Low Carb Pizza Casserole, a flavorful combination of Italian sausage, cauliflower, veggies, cheese, and pepperoni. Perfect for keto and gluten-free diets! Keywords: Low Carb Pizza Casserole, keto dinner recipe, low carb Italian casserole.
Ingredients
Scale
- 14 ounces cauliflower florets, cut into bite-size pieces
- 2.5 ounces pepperoni (divided)
- 2 pounds Italian sausage (remove from casing if necessary)
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 1 green pepper, cut into bite-size pieces
- 12 ounces mozzarella cheese, shredded (divided)
- 1.5 cups low-carb pasta sauce (e.g., Rao’s Homemade Marinara)
- 1/4 cup Parmesan cheese, powdered
- 1 teaspoon Italian seasoning
Instructions
Step 1: Prepare the Cauliflower
- Place cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel. Microwave on high for 3 minutes or until tender. Do not overcook.
- Drain and pat dry with a paper towel. Set aside.
Step 2: Preheat Oven and Cook Sausage
- Preheat oven to 400°F (200°C).
- Heat a large skillet over medium-high heat. Cook Italian sausage for 15 minutes or until browned, breaking it apart with a spoon. Drain excess fat and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, heat olive oil over medium-high heat. Add mushrooms and sauté for 10 minutes, stirring occasionally, to remove excess moisture. Set aside.
Step 4: Assemble the Casserole
- Lightly spray a 13×9-inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce on the bottom.
- In a large bowl, toss cauliflower, cooked sausage, mushrooms, and green pepper until well combined.
- Spread half of the mixture in the casserole dish. Top with ½ cup pasta sauce, ½ of the pepperonis, and 6 ounces mozzarella cheese.
- Add the remaining topping mixture, followed by ½ cup pasta sauce, remaining mozzarella cheese, and pepperonis (reserving 10 slices for the top).
Step 5: Add the Final Topping
- In a small bowl, mix Parmesan cheese with Italian seasoning. Sprinkle over the casserole. Arrange the reserved 10 pepperoni slices on top.
Step 6: Bake
- Place the casserole in the oven and bake for 30 minutes, or until the cheese is melted and bubbly.
Notes
- Substitute cauliflower with broccoli for a variation.
- Use turkey sausage for a lighter option.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.
Nutrition
- Serving Size: 1
- Calories: 519 kcal
- Fat: 43g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 27g