Description
This Low Carb Pizza Casserole is a delicious and hearty dish that replaces traditional pizza crust with steamed cauliflower, making it a perfect choice for those seeking a low-carb alternative. Layered with Italian sausage, pepperoni, sautéed mushrooms, green peppers, and plenty of melted mozzarella, all smothered in flavorful low-carb pasta sauce and baked to perfection, this casserole offers all the comforting flavors of pizza with fewer carbs.
Ingredients
Scale
Vegetables
- 14 ounces Cauliflower florets (cut into bite-size pieces)
- 8 ounces Mushrooms (sliced)
- 1 Green Pepper (cut into bite-size pieces)
Meat
- 2 pounds Italian Sausage (if in casings remove from casing before cooking)
- 2.5 ounces Pepperoni
Dairy
- 12 ounces Mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (powdered)
Other
- 1 tablespoon Olive Oil
- 1.5 cups Low Carb Pasta Sauce (we use Rao’s Homemade Marinara)
- 1 teaspoon Italian Seasoning
Instructions
- Steam Cauliflower: Place the 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 but not overcooked.
- Drain and Dry Cauliflower: Drain the cooked cauliflower well and pat dry with a paper towel to remove excess moisture. Set aside.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole later.
- Cook Sausage: In a large skillet over medium-high heat, cook the Italian sausage for about 15 minutes until fully cooked. Remove from skillet and drain excess fat. Set the cooked sausage aside.
- Sauté Mushrooms: Using the same skillet, add olive oil and sauté the sliced mushrooms over medium-high heat for 10 minutes to remove excess water. Set aside when done.
- Prepare Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce evenly on the bottom of the dish.
- Mix Toppings: In a large bowl, combine the steamed cauliflower, cooked Italian sausage, sautéed mushrooms, and green peppers. Toss together until well mixed.
- Layer Bottom Half: Spread half of the vegetable and meat mixture into the casserole dish. Top with ½ cup pasta sauce, half of the pepperoni slices (pressing them in slightly), and 6 ounces of shredded mozzarella cheese.
- Layer Top Half: Spread the remaining mixture over the first layer of cheese. Then add the remaining pepperoni slices (reserve 10 slices for topping), ½ cup of pasta sauce, and the remaining 6 ounces of mozzarella cheese.
- Prepare Parmesan Topping: In a small bowl, mix the Parmesan cheese with Italian seasoning.
- Add Final Topping: Sprinkle the Parmesan and Italian seasoning mixture evenly over the casserole. Place the remaining 10 pepperoni slices on top.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until warmed through and the cheese is fully melted and bubbly.
Notes
- Be careful not to overcook the cauliflower during steaming to prevent sogginess in the casserole.
- Draining and patting the cauliflower dry helps avoid excess moisture in the final dish.
- You can substitute the Italian sausage with ground turkey or chicken for a leaner version.
- Using Rao’s Homemade Marinara or another low-carb pasta sauce keeps the dish low in carbohydrates.
- Feel free to add other low-carb vegetables like spinach or zucchini to customize the casserole.
- Let the casserole sit for 5-10 minutes after baking to set before serving.
