Low-Carb Deconstructed Pizza Casserole (Video)
Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole! This recipe is low-carb, Keto, low-glycemic, and gluten-free; use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make Low-Carb Deconstructed Pizza Casserole!
I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.
This year I had another recipe in mind for January 1, but when the idea for this Low-Carb Deconstructed Pizza Casserole popped into my mind yesterday, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe with you! I can already tell this is going to be a repeater at my house, and I promise it will be a hit with anyone who likes pizza.
Happy New Year everyone! I hope 2016 is going to be a very delicious year for you in every way.
By the way, I have one more bit of news before we get to the recipe. Now you can get posts from this blog by e-mail without having to get lots of e-mails, just sign up for the new weekly e-mail digest that comes every Sunday morning and features all the recipes from the previous week. If you’re getting back on track this January, sign up here to get each week’s featured recipes by e-mail.
Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel. Squeeze turkey Italian sausage out of the casings and brown well, then put it into a small casserole dish. Put the drained tomatoes over the sausage and season.
Wash the mushrooms, pat dry, and cut into thick slices. Saute mushrooms until they give up their liquid and are starting to brown, then layer mushrooms over the sausage-tomato mixture.
Cut pepperoni in half (I use kitchen shears.) Spread the grated mozzarella over the casserole and top with pepperoni. Bake at 400F/200 C about 25 minutes. (I baked mine a bit too long, don’t get distracted!)
Serve hot and enjoy! And I promise this will hit the spot any time you’re really craving pizza.
Low-Carb Deconstructed Pizza Casserole
- 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
- 5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
- 2 tsp. + 2 tsp. olive oil
- 1/2 tsp. dried oregano
- salt and fresh-ground pepper to taste (I didn’t use much salt.)
- 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
- 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
- 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)
- Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- 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.)
- 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 to break the sausage apart.)
- While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
- 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. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
- 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. Layer the mushrooms over the sausage-tomato mixture.
- Cut pepperoni in half. 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.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following the South Beach Diet, they would recommend using turkey Italian sausage, turkey pepperoni, and reduced fat Mozzarella for this recipe. With those ingredients, this would be approved for any phase of South Beach. Other types of low-carb or low-glycemic diet plans may prefer pork sausage and pepperoni and full-fat cheese.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.</>
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Low-Carb Pizza Ideas You Might Like:
Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Low-Carb Portobello Pizza ~ Lauren’s Latest
Low-Carb Egg-Crust Breakfast Pizza ~ Kalyn’s Kitchen
Sausage and Mushroom Pizza Bowls ~ Shutterbean
Julia Child’s Eggplant Pizza ~ Kalyn’s Kitchen