Link to the Original Recipe:
https://kalynskitchen.com/low-carb-deconstructed-pizza-casserole/
Gluten Free ~ Low Carb Deconstructed Pizza Casserole
1 Can (14.5 oz) Diced Tomatoes (No Petite diced)
6 Links Hot Italian Sausage or any other Sausage of your choice
EVOO
Spices ½ tsp of each or to taste
Basil Fresh or Dried (I used Frozen)
Italian Seasoning
Oregano
Garlic Powder
12 oz Fresh Sliced Mushrooms
1 Sliced Onion
1 Slice Green or Red Pepper
Minced Garlic
2 Cups Grated Mozzarella Cheese
28 Slices of Pepperoni (more or less to your preference)
8: Bake
Preheat over to 400*
1: Spray a 8X11 Glass Casserole dish with cooking spray
2: Drain the Tomatoes in a colander and add spices
3: In a Non-stick skillet add 2 tsp. EVOO and the Sausage,, squeeze out of the casings, Break apart.
Cook over medium-high heat until browned and done. Drain in a colander. Place in the bottom of the baking dish.
4: Top with the drained and spiced Tomatoes
5: Using the same skillet.. rinse and dry add 2 tsp EVOO and the Sliced Mushrooms, Peppers and Onions. Saute until done. Add the minced garlic at the last minute.
6: Layer the Mushroom mix over the Sausage Tomato mixture.
7: Sprinkle the Grated Mozzarella over the Casserole. Layer on the Pepperoni
8: Bake 25-30 Minutes or until melted and starting to turn golden brown.
Let cool 5 Minutes before serving. This helps the cheese to set.
I served the Casserole with Zoodles.
Link to my Zoodle Video:
https://youtu.be/liuoS-WdBGQ
