Ingredients
Scale
- 1 head cauliflower florets (or substitute with broccoli or zucchini)
- 8 oz pepperoni (turkey or chicken optional)
- 1 lb Italian sausage (low-carb options available)
- 2 tbsp olive oil
- 8 oz mushrooms (optional)
- 1 cup green pepper (any bell pepper works)
- 12 oz mozzarella cheese (low-fat optional)
- 1 cup low carb pasta sauce
- 1/4 cup Parmesan cheese
- 1 tbsp Italian seasoning
Instructions
- Steam cauliflower florets in a covered bowl with water for 3 minutes, then drain and pat dry.
- Cook Italian sausage in a skillet for 15 minutes until browned; drain excess fat.
- Sauté mushrooms in olive oil for 10 minutes until golden.
- Grease a 13×9 inch casserole dish and spread 1/2 cup low carb pasta sauce on the bottom.
- Combine cauliflower, cooked sausage, mushrooms, and green peppers in a bowl.
- Layer half of the cauliflower mixture in the dish, add sauce, pepperoni, and mozzarella; repeat layers.
- Mix Parmesan with Italian seasoning and sprinkle on top; add remaining pepperoni.
- Bake in a preheated oven at 400°F for 30 minutes until melted and bubbly.
Notes
- Ensure cauliflower is drained well to prevent sogginess.
- Experiment with different toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g