Low-Carb Deconstructed Pizza Casserole

 

Deconstructed-Pizza

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.

 

Low-Carb Deconstructed Pizza Casserole
 
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Ingredients
  • 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
Instructions
  1. Preheat oven to 400° F. Spray a 8 x 11-inch casserole dish with non-stick cooking spray, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 

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Pizza Stuffed French Bread

 

pizza-stuffed-french-bread

I have not posted a lot over the past two weeks.  You may think I’ve had a fall break but far from it.  I have been working on a project for the newspaper for two weeks.  I have fifteen new holiday recipes with photos ready for Thanksgiving and Christmas.  This meant that even more than fifteen were tested.  Some needed up in the garbage and some are my new favorite holiday recipes!  I have new appetizers, main dishes, sides, and desserts that I can’t wait to share with you.  Because we all know the holidays will be here before we know it!

Today I have a yummy pizza stuffed french bread recipe.  This is cooked on the grill and has a delicious smoky flavor that you will not get in your oven.  This is a recipe from Traeger, which happens to be the grill I use.  It’s a really easy recipe that your kids will love helping you with.  Although the recipe does not suggest cooking on a baking sheet, I did.  I would suggest that you cook only the amount that you think your crowd will eat at one time.  This is not very good left-over, so you may need adjust accordingly.

Pizza Stuffed French Bread
 
Author:
 
Ingredients
  • French loaf
  • 1 jar marinara sauce
  • 1 pkg. sliced pepperoni
  • 1 c. shredded Cheddar cheese
  • 1 c. mozzarella
Instructions
  1. Heat grill to high heat.
  2. Make X cuts ¾ of an inch down into the bread, leaving space between the X's so that your bread stays intact.
  3. Stuff the cuts with marinara and pepperoni.
  4. Sprinkle top of bread with cheese, pushing some of the cheese down into cuts.
  5. Place loaf on the grill and grill 15 to 25 minutes, depending on temperature of grill.

 

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Pizza Dip

pizza dip

 

This is an amazing dip!  It’s a favorite at our house and especially a favorite of Savannah’s.  It smells so good mixing it up you’ll be tempted to try it cold.  Hold out and eat it while it’s warm and melty, along with crisp toasted baguette slices.  Please do NOT toast your baguette slices as brown as in this picture!  I forgot them in the oven but had to use them in this picture because it was the last of my baguette.

 

Pizza Dip
 
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Ingredients
  • 1 envelope Savory Herb with Garlic Soup Mix
  • 1 (16-oz.) container sour cream
  • 1 c. ricotta cheese
  • 1 c. Mozzarella cheese, divided
  • ¼ c. chopped pepperoni
  • 1 baguette, sliced and lightly toasted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a shallow 1-quart casserole, combine soup mix, sour cream, ricotta cheese, ¾ c. mozzarella cheese and pepperoni. Sprinkle with remaining ¼ c. mozzarella.
  3. Bake, uncovered, 30 minutes or until heated through.
  4. Serve warm with toasted bread.
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Pizza Pinwheels

This is great for parties, after school snacks or even a meal.  I found this recipe years ago, when my kids were small.  It was so easy on those ballgame nights when I needed something quick.  I could even throw them in a bag and take them to the park with us.

 

Pizza Pinwheels
 
Author:
 
Ingredients
  • 1 8-oz. can Crescent rolls
  • 2-3 tbsp. grated Parmesan cheese
  • ⅓ c. finely chopped turkey pepperoni
  • ½ c. shredded Italian cheese blend
  • ½ c. spaghetti sauce, if desired
Instructions
  1. Heat oven to 350 degrees. Spray a cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles, pressing perforations to seal.
  2. Sprinkle Parmesan cheese, pepperoni and Italian cheese blend over each rectangle.
  3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
  4. Bake 13 - 15 minutes or until edges are golden brown. Serve warm with warmed spaghetti sauce or dipping, if desired.
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