My family has been keeping me on my toes lately requesting low-carb meals. Low-carb diets can become so boring to me. I enjoy cooking, and I like to keep things exciting. Recently, I made my week’s menu using new low-carb recipes. We had a not so good Mexican dish, some soggy zucchini boats, and a chicken dish that we hope never to see again! However, I feel that it was successful because my family found three recipes that we will make again and again. This low-carb deconstructed pizza from Kayln’s Kitchen was fabulous. It’s a super easy recipe that makes me wonder why I never thought of doing this before.
I suggest that if you prefer to use a slightly larger dish, say a 9 x 13-inch, use a little more cheese than the recipe suggests. This will make your casserole gooey and delicious. Top your casserole any way you like. We had two deconstructed pizzas for my family topped differently and they were both great. Other than using a fork, and not your hands to eat, you will never miss the crust.
- 1 lb. Italian Sausage
- Extra-virgin olive oil
- 1 (14.5-oz.) can diced tomatoes
- 8 to 12-oz. fresh mushrooms, cut into thick slices, optional
- ½ tsp. dried oregano
- salt & freshly ground pepper, to taste
- 1½ c. grated Mozzarella cheese
- Topping suggestions: Pepperoni, Green Peppers, Onions, Canadian Bacon, Pineapple, Jalapeno Peppers, Banana Peppers
- Preheat oven to 400° F. Spray a 8 x 11-inch casserole dish with non-stick cooking spray, set aside.
- Pour the diced tomatoes into a colander, rinse with cold water. Let tomatoes drain well, then spread them out on paper towels to dry completely, blotting with another paper towel, if needed.
- Using a skillet, brown the sausage in a little extra-virgin olive oil, breaking it apart as it cooks. Drain on paper-towel lined plate.
- Add a little more extra-virgin olive oil to the skillet and saute the mushrooms until all the liquid is released and the mushrooms are starting to brown.
- Layer the cooked and drained sausage in the bottom of the prepared casserole dish. Top with the dried tomatoes. Layer the mushrooms over the tomatoes and then sprinkle the ingredients with oregano, salt, and pepper.
- Sprinkle the cheese over the entire casserole and add topping of your choice. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.