Low Carb Everything Pizza Casserole Recipes

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.

Steps:

• Brown meats with Italian Seasonings and drain off fat. Add onions, peppers, garlic and mushrooms and saute until tender. Remove from heat and add pizza sauce and most of the pepperoni, mix well.
• Spray a 13X9 Pyrex baking dish with Pam, add meat mixture. Top with most of the black olives. Mix mozzarella and cheddar together and spead over the black olives. Sprinkle with parmesan and decorate the top with the remaining pepperoni and black olives.
• Bake 425 degrees for 15-20 minutes. Let rest 10 minutes, cut and serve.