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.

author:kalyn denny(Thank You)
source:kalynskitchen.com

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. ................................

BEFORE YOU GO…

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