Low-Carb Pizza Casserole

From inthekitchenwithkath.com

(Adapted from Kalyn Denny’s recipe for “Low-Carb Deconstructed Pizza Casserole” on her Kalyn’s Kitchen blog)

 

Serves 4 – 6 (Kalyn says it serves 6, but at our house it’s 4 generous servings.)

 

1 can (14.5 oz.) diced tomatoes (do not use petite dice)

1 pound Italian sausage (Use bulk sausage or remove the casings from links.)

2 tsp. + 2 tsp. olive oil

¾ tsp. dried oregano

Freshly ground black pepper

12 oz. fresh mushrooms, washed and cut into thick slices

1½ cups (6 oz.) grated Mozzarella cheese

15 slices pepperoni, cut in half

 

1.   Preheat the oven to 400°. Lightly oil an 8-inch x 11-inch (2 quart) baking dish.

2.   Put the tomatoes in a strainer to drain.

3.   Heat a large skillet over medium high heat. When it’s hot, add 2 teaspoons of the oil and swirl it around to cover the bottom.

4.   Add the sausage and cook until it is done, breaking it up as it cooks.

5.   When the sausage is done, put it in the prepared baking dish.

6.   Top the sausage with the drained tomatoes. Sprinkle the oregano and grind the pepper over the tomatoes. (If you have used unsalted tomatoes, sprinkle with a bit of salt.)

7.   Heat the remaining 2 teaspoons of oil in the skillet. Add the mushrooms and cook, stirring occasionally, until done and starting to brown.

8.   Spread the mushrooms out over the tomatoes.

9.   Cover the mushrooms with the cheese.

10. Spread the pepperoni out over the cheese.

11. Bake for 25 minutes. Serve immediately.