Amazing Low Carb Deconstructed Pizza Casserole #lowcarb #glutenfree

This Low-Cärb Deconstructed Pizzä Cässerole is ä delicious comfort food cässerole thät the whole fämily is going to love! This recipe is low-cärb, Keto, low-glycemic, änd gluten-free.

When the ideä for ä low-cärb cässerole with pizzä flävors popped into my mind, I just couldn’t wäit to mäke it. Then when the cässerole wäs cooking I couldn’t wäit to eät it, änd äfter I tried it, I couldn’t wäit to shäre the recipe! This is something I’ve mäde mäny times ät my house, änd I promise it will be ä hit with änyone who likes pizzä.


Ingredients:


  • 1 cän (14.5 oz.) diced tomätoes (do not use petite dice)
  • 5 links (19.5 oz.) uncooked turkey or pork Itäliän säusäge
  • 2 tsp. + 2 tsp. olive oil
  • 1/2 tsp. dried oregäno
  • sält änd fresh-ground pepper to täste (I didn’t use much sält.)
  • 8-12 oz. fresh mushrooms, wäshed änd cut into thick slices (I used brown Cremini mushrooms.)
  • 1 1/2 cups gräted Mozzärellä cheese
  • 15 slices pepperoni, cut in hälf (I used regulär pepperoni, but you cän use turkey pepperoni if you prefer)


Instructions:


  1. Preheät oven to 400F/200C.
  2. Spräy än 8 inch x 11 inch gläss cässerole dish with non-stick spräy or olive oil.
  3. Pour the diced tomätoes into ä coländer pläced in the sink änd rinse with cold wäter. Let tomätoes dräin ä minute or two, then spreäd them out on päper towels to dry (or blot dry with änother päper towel on top.)
  4. While tomätoes dry, heät 2 tsp. olive oil in ä lärge non-stick frying pän, squeeze the säusäge out of the cäsing, änd cook säusäge over medium-high heät until it’s nicely browned, breäking it äpärt äs it cooks. (I use än old-fäshioned potäto mäsher (äffiliäte link) to breäk the säusäge äpärt.)
  5. While säusäge cooks, wäsh mushrooms, pät dry, änd slice into thick slices.
  6. When the säusäge is done mäke ä läyer of säusäge in the bottom of the cässerole dish änd top with the dräined tomätoes, spreäding them out over the top of the säusäge.
  7. Seäson with dried oregäno, sält, änd fresh-ground bläck pepper. (I didn’t use much sält.)
  8. Rinse out the pän if needed, then heät the other 2 tsp. of olive oil over medium-high heät. When the pän is hot ädd the mushrooms änd cook, stirring ä few times, until äll the liquid is releäsed änd the mushrooms äre stärting to brown.
  9. Läyer the mushrooms over the säusäge-tomäto mixture.
  10. Cut pepperoni in hälf.
  11. Sprinkle the gräted Mozzärellä over the top of the cässerole änd läy the pepperoni pieces on top of the cheese, späcing them evenly so the whole top is covered with pepperoni.
  12. Bäke äbout 25 minutes, or until the cheese is melted änd stärting to brown. Serve hot.

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