Keto Pizza Casserole

I have a secret.

I'm NOT a big fan of pizza. *gasp*

I know. Totally un-American of me! But I'm just NOT that into it, while I find that others cannot LIVE without it! For me, that is WINGS. But I digress.

However, this Pizza Casserole from Kalyn's Kitchen is AH-MAZING!!!! It is SO simple and easy to put together! No tossing pizza dough in the air! No sideways smushed pizza from the 16-year-old delivery driver!

I have a Client on Keto and as much as his wife is a Vegetarian he is DOWNRIGHT CARNIVORE!!! And this hit the spot just right!

There is an AMAZING family Grocery and Butcher Shop right here in Sacramento called Corti Brothers and they have a full-service Butcher as well as specialty items you can't find anywhere else! The in-house ground Italian Sausage I used for this AS WELL as the uncured Salami (instead of commercially packaged Pepperoni) MADE THIS DISH!!!

Whether you are on Keto or doing low-carb, or just enjoy a meaty, cheesy casserole, give this one a try!

Keto Pizza Casserole (adapted from Kaylyn's Kitchen)
Serves 6

INGREDIENTS

1 can Rotel (or plain diced tomatoes)

• 5 links uncooked turkey or pork Italian sausage
• 1T minced fresh garlic
• 4 tsp.. olive oil
• 1T dried oregano
• 1T dried basil
• salt and pepper to taste
• 12 oz. Baby bella Mushrooms, sliced
• 1 1/2 cups grated Mozzarella cheese
• 15 slices uncured Salame (or pepperoni)

DIRECTIONS

Preheat oven to 400F/200C.

Spray an 8-inch x 11-inch glass casserole dish with non-stick spray or olive oil.

Heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing and cook sausage over medium-high heat until it's nicely browned, breaking it apart as it cooks. Add the garlic towards the end.

While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.

When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the Rotel tomatoes, spreading them out over the top of the sausage.

Season with dried oregano and basil, salt, and fresh-ground black pepper. Don't skimp!

Heat the other 2 tsp. of olive oil over medium-high heat in the same pan (don't rinse it out!). Add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.

Layer the mushrooms over the sausage-tomato mixture. Add half of the mozzarella cheese. Layer the top with the Salame and top with the rest of the cheese.

Bake for 25 minutes, or until the cheese is melted and starting to brown. Enjoy!