Directions: |
Directions:1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approx. 3 mins. or until cauliflower is tender. Don't overcook!
2. Drain the cauliflower pat dry with a paper towel. set aside.
3. Preheat oven to 400º.
4. In a large skillet over medium high heat cook the italian sausage, approx 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
5. In the same skillet add olive oil and sautè mushrooms over medium high heat for 10 minutes to remove excess water. Set aside when done.
6. Prepare a 9 x 13 inch casserole dish by spraying it with non-stick spray then spread 1/2 cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked sausage, mushrooms and green peppers. toss until well mixed.
8. Spread 1/2 of the mixture in the casserole dish. Top with 1/2 c of the pasta sauce, followed by 1/2 of the pepperoni's (kind of press them down in between other toppings), and finally 6 ounces of mozzarella cheese.
9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining 1/2 c of pasta sauce, and 6 ounces of mozzarella cheese.
10. In a small bowl mix together the parmesan cheese and italian seasoning.
11. Sprinkle the parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven 400º and bake for 30 minutes, or until casserole is warmed through and the cheese is fully melted. |
Personal
Notes: |
Personal
Notes: Notes:
4 Net Carbs per serving
Nutrition:
Cals: 519, Carbs: 7g, Protein: 27g, Fat: 43g, Saturated fat: 17g,
Polyunsaturated Fat: 4g, Monousaturated Fat: 15g, Cholesterol: 100mg,
Sodium: 1195mg, Potassium: 494mg, Fiber: 3g, Vit A: 14IU, Vit C: 56mg,
Calcium: 54mg, Iron: 9mg
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This recipe for LOW CARB PIZZA CASSEROLE is from