Low Carb Pizza Casserole – Getviral

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This low carbohydrate pizza casserole solved all my pizza craving problems! Rich in all the flavors of pizza, sauce, peppers, sausage, mushrooms, peppers and lots of cheese, this delicious pizza casserole skips traditional pasta and replaces it with cauliflower.

It's a gluten-free dinner casserole, so good that you don't even miss the crust!

WHAT IS IN LOW PIZZA OF CARB CASSEROLE?

  • Cauliflower
  • pepperoni
  • Italian sausage – We advise you to use ground Italian sausage. If you need to buy the Italian sausage found in the wraps (sausage stitches), just remove the meat from the wraps before cooking.
  • mushrooms
  • Green pepper
  • Mozzarella cheese
  • Low-carb pasta sauce: we love Rao's homemade marinara sauce. It has no added sugar and is only 4 grams of net carbohydrates per 1/2 cup. Feel free to use whatever sauce you like. Just remember that the finished meal's carbohydrate count may change.
  • Parmesan cheese
  • Italian seasoning

As with any low-carb recipe, you will want to check the nutritional information on the products you use, especially the pasta sauce and Italian sausage.

As I said, we used Rao's home-made Marinara, which contains 4 net carbohydrates per 1/2 cup. The Italian sausage we used was purchased in the fresh meat section of the local grocery store and was around 1 carb per link (I removed the meat from the wraps before cooking).

The great thing about pizza is that there are many ways to do it. Feel free to customize this baked pizza casserole with one of your favorite pizza toppings (as long as they are low in carbohydrates!).

OTHER SUPPORTS FOR LOW CARB PIZZA:

  • Ham
  • Bacon
  • chicken
  • Ground beef
  • Genoa Salami
  • Artichoke hearts
  • spinach
  • Jalapenos
  • Pepperonicinis
  • Black olives
  • Goat cheese
  • Blue cheese

HOW TO MAKE LOW CARBASS PIZZA CASSEROLE:

  1. Steam the cauliflower. I like to keep things quick and easy, so I steam in my microwave. Place the cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on top for about 3 minutes or until the cauliflower is tender. Don't overcook it! You don't want soft cauliflower, you just want it to be slightly tender, so you won't have to cook this long in the oven.
  2. Drain the cauliflower potato by drying it with a paper towel. To put aside.
  3. In a large pan over medium-high heat, cook the Italian sausage, about 15 minutes. When the sausage has finished cooking, drain the excess fat. To put aside.
  4. In the same pan add the olive oil and fry the mushrooms in slices for 10 minutes. This will help remove some of the excess water. Set aside when you're done.
  5. Prepare a 13 x 9-inch saucepan by spraying it with non-stick spray, then distribute ½ cup of pasta sauce on the bottom.
  6. In a large bowl add the cauliflower, the cooked Italian sausage, the mushrooms and the green peppers. Stir until well mixed.
  7. Spread ½ of the mixture into the saucepan. Top with ½ cup of pasta sauce, followed by ½ of the peppers (like pressing them among other condiments), and finally 6 ounces of mozzarella.
  8. Then spread the rest of the seasoning mixture on the cheese followed by the peppers (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce and 6 ounces of mozzarella.
  9. In a small bowl mix the Parmesan and the Italian seasoning together.
  10. Sprinkle the parmesan mixture on the saucepan and add 10 slices of peppers.
  11. Place in the oven and cook at 400 ° F. for 30 minutes, or until the saucepan is heated and the cheese is completely melted.

LOW CHARCOAL PIZZA CASSEROLE
portions: 10 | preparation time: 20 MIN | cooking time: 55 MIN | total time: 1 hour and 15 minutes

The low carbohydrate pizza casserole is a gluten-free keto pizza casserole rich in all your favorite flavors of pizza without carbohydrates!

INGREDIENTS

  • 14 ounces cauliflower florets, cut into small pieces
  • ½ teaspoon salt
  • 2.5 ounces of peppers
  • 2 kilos of Italian sausage, if in wrappers remove them from the wrapper before cooking
  • 1 tablespoon of olive oil
  • 8 ounces of mushrooms, sliced
  • 1 green pepper, cut into small pieces
  • 12 ounces of mozzarella, grated
  • 1.5 cups of low-carb pasta sauce, we use Rao's homemade Marinara
  • 1/4 cup of parmesan, in powder
  • 1 teaspoon of Italian seasoning

INSTRUCTIONS

  1. Steam the cauliflower. Place the cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on top for about 3 minutes or until the cauliflower is tender. Don't overcook!
  2. Drain the cauliflower potato by drying it with a paper towel. To put aside.
  3. Preheat the oven to 400 degrees F.
  4. In a large pan over medium-high heat, cook the Italian sausage, about 15 minutes. When the sausage has finished cooking, drain the excess fat. To put aside.
  5. In the same pan with olive oil and fry the mushrooms over medium-high heat for 10 minutes to remove excess water. Set aside when you're done.
  6. Prepare a 13 × 9 inch saucepan by spraying it with non-stick spray, then distribute ½ cup of pasta sauce on the bottom.
  7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms and green peppers. Stir until well mixed.
  8. Spread ½ of the mixture into the saucepan. Top with ½ cup of pasta sauce, followed by ½ of the peppers (like pressing them among other condiments), and finally 6 ounces of mozzarella.
  9. Then spread the rest of the seasoning mixture on the cheese followed by the peppers (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce and 6 ounces of mozzarella.
  10. In a small bowl mix the Parmesan and the Italian seasoning together.
  11. Sprinkle the parmesan mixture on the saucepan and add 10 slices of peppers.
  12. Bake and cook for 30 minutes, or until the saucepan is heated and the cheese is completely melted.

NOTES

4 net carbohydrates per serving

NUTRITION
calories: 519kcal, carbohydrates: 7g, proteins: 27g, fats: 43g, saturated fats: 17g, polyunsaturated fats: 4g, monounsaturated fats: 15g, cholesterol: 100mg, sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g , vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg

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