Low-Carb Pizza Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Mozzarella Cheese, part skim milk 1.25 cup pieces Mushrooms, fresh 1.80 cup Del Monte Diced Tomatoes, No Salt Added 2.50 gram Herb - Oregano, Dried (1 tsp) 5 serving Jennie-O Turkey Store Sausage Turkey Italian Sweet (1 link) 1 serving Hormel Pepperoni (15 Pepperoni) 1 tbsp Extra Light Olive Oil
1. Preheat oven to 400F/200C. Spray an 8 x 8" glass casserole dish with non-stick spray or olive oil.
2. Drain and rinse tomatoes in a colander . Pat dry
3. While tomatoes dry, heat 2 tsp. olive oil in a large non stick fry pan, squeeze the sausage out of the casing ( or use 1# italian turkey sausage not in casing) and cook over med high heat, breaking it apart, until its browned,
4. wash mushrooms and pat dry. Slice into thick slices (or purchase preslice 8-12 oz)
5. When sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out of the top of the sausage. Season with dried oregano, salt & pepper.
6. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over med high heat. add the mushroons 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. Sprinkle the grated mozzarella over the top of the casserole. Cut pepperoni into pieces and lay the pieces on top of the cheese, spacing them so the whole top is covered with pepperoni
8. Bake 25 minutes, or until the cheese is melted and starting to brown. Serve Hot
Serving Size: 4
2. Drain and rinse tomatoes in a colander . Pat dry
3. While tomatoes dry, heat 2 tsp. olive oil in a large non stick fry pan, squeeze the sausage out of the casing ( or use 1# italian turkey sausage not in casing) and cook over med high heat, breaking it apart, until its browned,
4. wash mushrooms and pat dry. Slice into thick slices (or purchase preslice 8-12 oz)
5. When sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out of the top of the sausage. Season with dried oregano, salt & pepper.
6. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over med high heat. add the mushroons 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. Sprinkle the grated mozzarella over the top of the casserole. Cut pepperoni into pieces and lay the pieces on top of the cheese, spacing them so the whole top is covered with pepperoni
8. Bake 25 minutes, or until the cheese is melted and starting to brown. Serve Hot
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 340.1
- Total Fat: 21.9 g
- Cholesterol: 88.7 mg
- Sodium: 934.8 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.4 g
- Protein: 29.8 g
Member Reviews