Keto Recipes

LOW-CARB DECONSTRUCTED PIZZA CASSEROLE

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Low Carbon Pizza Casserole, is a delicious and comfortable food casserole that the whole family will love! Use tagine recipes to find more similar recipes.

As for the “Friday’s” favorite recipes for today, I would remind you to practice a very popular low-carbon pizza casserole dish that is very popular among many readers, and if you sometimes feel disadvantaged when giving up carbohydrates, I promise that this dismantled pizza is A comfortable low-carb recipe will feel relaxing

When I came up with the idea of ​​a low-carb casserole with a pizza flavor, I couldn’t wait to think. After that, while the tagine was cooking, I couldn’t wait to eat it, and after trying it, I couldn’t wait to share the recipe! This is something I’ve done several times at home, and I promise this will be a huge success for anyone who loves pizza

How to make a low carbon pizza casserole
(Scroll down for a printable recipe complete with nutrition information.)

Pour a bowl of diced tomatoes in a colander and rinse. Then spread it and dry it with a paper towel.
Squeeze the turkey salami from the wrapping and cut it into brown, then place it in a small ceramic.
Season the filtered tomato on the sausage.
Wash the mushrooms, allow them to dry, and cut into thin slices.
Red the mushrooms until they give up the liquid and start brown.
Then spread the sausage and tomato mixture with mushrooms.
We cut pepperoni in half (I can use kitchen scissors. (Member link)
Sprinkle grated cheese on a casserole dish and sprinkle pepperoni on top.
Bake for about 25 minutes or until the ingredients are heated and the cheese begins to dates. (I’ve been baking for a long time, don’t be distracted!)

Hot service, enjoy! I promise, as long as you really want to eat pizza, he will be with you

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LOW-CARB DECONSTRUCTED PIZZA CASSEROLE


  • Author: kalynskitchen.com
  • Prep Time: 25 MINUTES
  • Cook Time: 25 MINUTES
  • Total Time: 50 MINUTES

Description

Low Carbon Pizza Casserole, is a delicious and comfortable food casserole that the whole family will love! Use tagine recipes to find more similar recipes.


Scale

Ingredients

  • 1 1/2 cups grated Mozzarella cheese
  • 1/2 tsp. dried oregano
  • salt and fresh-ground pepper to taste (I didn’t use much salt.)
  • 1 can diced tomatoes, well drained ((14.5 oz. can; do not use petite dice tomatoes)
  • 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)
  • 12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
  • 5 links uncooked turkey or pork Italian sausage (19.5 oz.)
  • 2 tsp. + 2 tsp. olive oil

Instructions

  1. Preheat oven to 400F/200C.
  2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
  4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
  5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
  7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
  8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
  9. Layer the mushrooms over the sausage-tomato mixture.
  10. Cut pepperoni in half.
  11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
  12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Nutrition

  • Serving Size: 1
  • Calories: 289
  • Sugar: 3g
  • Sodium: 561mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Cholesterol: 85mg

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