LOW-CARB DECONSTRUCTED PIZZA CASSEROLE #EASYRECIPES #HEALTHYFOOD
How about we begin the year out appropriate with this Low-Carb Deconstructed Pizza Casserole; this is a solace sustenance dish the entire family will appreciate! This formula is low-carb, Keto, low-glycemic, and sans gluten; use Casserole Recipes to discover more plans like this one.
I adore the primary day of a fresh out of the box new year, and I realize that is when a considerable lot of you are beginning with another or restored promise to more carb-cognizant eating. So obviously on that day I need to begin the year with an extraordinary failure carb formula on the blog. Also, since certain individuals battle with inclination denied when they surrender their carbs, in the event that I can concoct another formula that can be viewed as low-carb comfort nourishment, that truly fulfills me.
This year I had another formula as a primary concern for January 1, yet when the thought for this Low-Carb Deconstructed Pizza Casserole flew into my mind yesterday, I just couldn't hold back to make it. At that point when the goulash was cooking I couldn't hold on to eat it, and after I attempted it, I couldn't hold on to impart the formula to you! I would already be able to advise this will be a repeater at my home, and I guarantee it will be a hit with any individual who preferences pizza.Happy New Year everybody! I trust 2016 will be a tasty year for you all around.
Coincidentally, I have one more piece of news before we get to the formula. Presently you can get posts from this blog by email without getting bunches of messages, simply pursue the new week by week email digest that comes each Sunday morning and highlights every one of the plans from the earlier week.
INGREDIENTS:
- 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
- 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
- 2 tsp. + 2 tsp. olive oil
- 1/2 tsp. dried oregano
- salt and fresh-ground pepper to taste (I didn’t use much salt.)
- 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
- 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
- 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)
DIRECTIONS:
- Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
- Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
- While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)
- While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
- When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
- Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms 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.
- Cut pepperoni in half. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
- Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
For more detail :http://bit.ly/31UomQ8
