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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.

Click here to PIN Low-Carb Deconstructed Pizza Casserole!

Watch the video to see if you’d like to make Low-Carb Deconstructed Pizza Casserole!

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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.

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

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!)

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com

Serve hot and enjoy! And I promise this will hit the spot any time you’re really craving pizza.

Low-Carb Deconstructed Pizza Casserole

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  2. 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.)
  3. 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.)
  4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  5. 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.)
  6. 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.
  7. 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.
  8. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
All images and text ©

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.</>

Nutritional Information?
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

Low-Carb Deconstructed Pizza Casserole found on KalynsKitchen.com
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148 comments on “Low-Carb Deconstructed Pizza Casserole (Video)”

  1. In preparation to embark on the Keto-lifestye journey, I’m SO happy I found your site! These recipes look like they’re going to help me so much! Just a quick question though… is there a place where you indicate the carb count per serving? Or is that something we just calculate once we’ve made it ourselves? Do you know if it’s under a certain amount of carbs? Either way is great – I was just wondering! THANK YOU for all you do! 

    • Hi Lacey, hope you enjoy the recipes. I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I give two links after the recipe itself (where it says “Nutritional Information”) for suggestion of how you can get that information. That’s all I can do at this time. Thanks for understanding.

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  3. Hello! This looks delicious. I was wondering, I’m not a huge mushrooms fan. I know, I’m probably the only one out here….what could I use in place of mushrooms?? 

    Thanks in advance. 

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  5. I am slightly addicted to this, so much that I ate leftovers for breakfast.  I’ve been making this once a week.  So good!

  6. What can I use in place of tomatoes? I can’t have night shades. it sounds delicious.

  7. How about using fresh tomatoes?  I’m not a cook so I’m not sure if I would make to make additional changes if I used fresh tomatoes.

  8. I made this to a T and it is sooo freakin’ delicious! Thank you!!

  9. I have been a keto eater for over a year now and am always looking for something new to eat.  I added a few ingredients such as black olives.  It was really good.  The only problem I had was that I really really wanted an entire loaf of warm Italian bread with lots of butter.  Why can’t bread be keto?  sad face here.

  10. I used sweet turkey Italian sausage and followed recipe exactly. Thought kind of dry and not a lot of flavor. Would it taste better w more seasonings and maybe a little Spaghetti/pizza sauce? 

    • Everyone has different preferences, but as you can see there are 127 comments which are overwhelmingly positive so most people seem to like it. Not sure how something with this much cheese could be dry? But definitely experiment to get it to your liking.

  11. I’ve made this just like you outline and then a week later with a little modifications such as adding green chili’s and gluten free Penne Pasta. Both ways my family loved it. Love your site! Thanks for sharing.

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  15. I made this tonight. I used cherry tomatoes cut in half instead of canned and it was delicious! Great idea.

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  17. I made this tonight it is delicious 😍

  18. I find I crave this! Leftovers are so good reheated in a microwave the next day. Thanks for the great recipe!

  19. I was wondering, have you made this casserole before and put it in the freezer before you cooked it in the oven? Thanks! 

    • I haven’t done that. I’m guessing it will work, but that’s only a guess. Best to thaw overnight in the fridge and then let it come to room temperature before you cook if you try it. Let me know how it works if you do!

  20. Does this freeze well? 

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