Low Carb Supreme Pizza Casserole Food

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

LOW-CARB PIZZA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large skillet over medium heat until melted but not browned. Add ground beef, season with pinch of salt and pepper, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic salt, and cook until slightly browned, about 3-4 minutes.
• Pour all of marinara sauce into the skillet. Add both olives, bell pepper, mushrooms, 1 teaspoon oregano, pinch of salt and pepper, 1/2 teaspoon garlic salt, and cook until vegetables soften, about 3 minutes.
• Transfer contents of skillet into a large casserole dish. Top with mozzarella and Parmesan cheese, then sprinkle top with garlic powder (this will crisp as it bakes and form a nice topping), and bake for about 10-15 minutes or until sauce bubbles at the edge and cheese browns slightly. Enjoy!

LOW-CARB EVERYTHING PIZZA CASSEROLE

Steps:

• Pre-heat oven to 375 degrees F.
• Cut the pre-washed and pre-sliced mushrooms into 1/2 inch pieces, and cut the pre-cooked Sweet Italian Sausage into small pieces, about 1/4 inch thick.
• Heat a non-stick skillet on medium-high heat on the stovetop, and add 1 tablespoons olive oil, the mushrooms, and sausage. Cook until mushrooms are soft, stirring occasionally.
• Meanwhile, wash, seed, and dice 1/2 of a green bell pepper.
• When mushrooms are soft, add the green bell pepper, and cook an additional 30 seconds. Remove from heat and leave in skillet.
• Drain the marinated artichoke hearts, and cut into 1/2 inch pieces. If desired, add the sliced black olives to the artichoke hearts in a small bowl until evenly mixed.
• In a large mixing bowl, beat 6 eggs and 1/2 cup milk until yolks are well blended.
• Add 1/2 teaspoons Italian Seasoning, and 4 ounces of the tomato sauce, and blend well with a wire whisk.
• Add 1/2 cup of the pizza cheese to the egg, milk, tomato sauce and Italian Seasoning mixture until evenly distributed.
• Combine mushrooms, sausage, bell pepper, artichokes and olives together in the skillet. Pour the mixed ingredients into a pre-greased 9" x 13" glass casserole dish.
• Pour the egg mixture over these ingredients, and fold with a silicone spatula until evenly distributed in casserole dish.
• Pour the remaining 4 ounces of tomato sauce over the top of the casserole, and spread evenly with the silicone spatula.
• Sprinkle 1/2 cup of the shredded pizza cheese over the top of the casserole so it is evenly distributed.
• Bake for 30-35 minutes until the cheese is melted and bubbling.