Description
This Low Carb Pizza Casserole is a delicious and satisfying dish that combines steamed cauliflower, Italian sausage, pepperoni, mushrooms, green peppers, and plenty of cheese with a flavorful low-carb marinara sauce. Baked to perfection, it offers all the flavors of a classic pizza in a healthy, casserole form that’s perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 14 ounces Cauliflower florets (cut into bite-size pieces)
- 2.5 ounces Pepperoni
- 2 pounds Italian Sausage (remove from casing before cooking if in casing)
- 1 tablespoon Olive Oil
- 8 ounces Mushrooms (sliced)
- 1 Green Pepper (cut into bite-size pieces)
- 12 ounces Mozzarella cheese (shredded)
- 1.5 cups Low Carb Pasta Sauce (e.g. Rao’s Homemade Marinara)
- 1/4 cup Parmesan cheese (powdered)
- 1 teaspoon Italian Seasoning
Instructions
- 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 high for approximately 3 minutes until just tender. Avoid overcooking to keep texture intact.
- Drain and Dry: Drain the cooked cauliflower and pat dry thoroughly with a paper towel. Set aside to remove excess moisture.
- Preheat the Oven: Preheat your oven to 400°F (200°C) in preparation for baking the casserole.
- Cook Italian Sausage: In a large skillet over medium-high heat, cook the Italian sausage for about 15 minutes until fully cooked. Remove any excess fat by draining and set the sausage aside.
- Sauté Mushrooms: Using the same skillet, add the olive oil and sauté the sliced mushrooms over medium-high heat for roughly 10 minutes to release and evaporate excess water. Set aside once done.
- Prepare Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of pasta sauce evenly over the bottom.
- Combine Toppings: In a large bowl, mix the steamed cauliflower, cooked Italian sausage, sautéed mushrooms, and green pepper pieces until well combined.
- Layer First Half: Spread half of the topping mixture evenly in the casserole dish. Top with ½ cup pasta sauce, half of the pepperoni slices (pressing some down between toppings), and 6 ounces of shredded mozzarella cheese.
- Layer Second Half: Spread the remaining topping mixture over the cheese layer, followed by the remaining pepperoni slices (save 10 slices for the top), ½ cup pasta sauce, and the final 6 ounces of mozzarella cheese.
- Prepare Parmesan Topping: In a small bowl, combine the powdered Parmesan cheese and Italian seasoning.
- Finish Casserole: Sprinkle the Parmesan and Italian seasoning mixture evenly over the assembled casserole. Top with the reserved 10 slices of pepperoni.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes until the casserole is heated through and the cheese is melted and bubbly.
Notes
- Do not overcook the cauliflower when steaming to maintain some texture and prevent it from becoming mushy.
- Be sure to drain the sausage fat well to keep the casserole from becoming greasy.
- Sautéing the mushrooms helps remove excess moisture that could make the casserole watery.
- If you prefer spicier flavor, consider using spicy Italian sausage or adding crushed red pepper flakes.
- The recipe can be made ahead of time, assembled, covered, and refrigerated before baking.
- Use low-carb pasta sauce options to keep the carb count down.
