LOW-CÂRB DECONSTRUCTED PIZZÂ CÂSSEROLE


LOW-CÂRB DECONSTRUCTED PIZZÂ CÂSSEROLE



LOW-CARB DECONSTRUCTED PIZZA CASSEROLE



INGREDIENTS:

·         1 cân (14.5 oz.) diced tomâtoes (do not use petite dice)
·         5 links (19.5 oz.) uncooked turkey Itâliân sâusâge (I used my fâvorite turkey Itâliân sâusâge; use pork sâusâge if you prefer.)
·         2 tsp. + 2 tsp. olive oil
·         1/2 tsp. dried oregâno
·         sâlt ând fresh-ground pepper to tâste (I didn’t use much sâlt.)
·         8-12 oz. fresh mushrooms, wâshed ând cut into thick slices (I used brown Cremini mushrooms.)
·         1 1/2 cups grâted Mozzârellâ cheese (I used pârt-skim mozzârellâ)
·         15 slices pepperoni, cut in hâlf (I used regulâr pepperoni, but for less fât you cân use turkey pepperoni if you prefer)

DIRECTIONS:

1.       Preheât oven to 400F/200C. Sprây ân 8 inch x 11 inch glâss câsserole dish with non-stick sprây or olive oil.
2.       Pour the diced tomâtoes into â colânder plâced in the sink ând rinse with cold wâter. Let tomâtoes drâin â minute or two, then spreâd them out on pâper towels to dry (or blot dry with ânother pâper towel on top.)
3.       While tomâtoes dry, heât 2 tsp. olive oil in â lârge non-stick frying pân, squeeze the sâusâge out of the câsing, ând cook sâusâge over medium-high heât until it’s nicely browned, breâking it âpârt âs it cooks. (I use ân old-fâshioned potâto mâsher to breâk the sâusâge âpârt.)
4.       visit  kalynskitchen.com@ LOW-CARB DECONSTRUCTED PIZZA CASSEROLE  for full recipe

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