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Ingredients
Scale
- 14 ounces cauliflower florets, cut into bite-sized pieces
- 2.5 ounces pepperoni
- 2 pounds Italian sausage (if in casings, remove from casing)
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 1 green pepper, cut into bite-sized pieces
- 12 ounces mozzarella cheese, shredded
- 1.5 cups low carb pasta sauce (recommend Rao’s Homemade Marinara)
- 1/4 cup powdered Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Steam the cauliflower in a microwave for about 3 minutes until tender.
- Cook the Italian sausage in a skillet over medium-high heat until brown.
- Sauté the mushrooms in olive oil until tender.
- Prepare a casserole dish by spraying it and adding ½ cup of pasta sauce.
- Combine cauliflower, sausage, mushrooms, and green peppers in a bowl.
- Layer half the mixture in the dish, add sauce and half pepperoni, then sprinkle cheese.
- Repeat layers with remaining mixture, sauce, pepperoni, and cheese.
- Mix Parmesan and Italian seasoning, sprinkle on top with reserved pepperoni.
- Bake in the oven at 400°F for about 30 minutes until heated through.
Notes
Ensure to dry the cauliflower well to prevent sogginess.
Feel free to customize the toppings to your liking, including additional veggies.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 850
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 20
- Cholesterol: 70