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Keto Pepperoni Pizza Cauliflower Casserolepepcauli2small-478x700

This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over! Low carb, gluten free, nut free, egg free.
Author: Mellissa Sevigny                                                 Yield: 4 servings
For the Puree
1 medium head of cauliflower
2 Tbsps. Heavy Cream
1 Tbsp. Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole
12 slices pepperoni
1/2 cup shredded mozzarella cheese

For the Puree
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for 10 minutes.
Stir to coat cauliflower with cream/butter mixture.
Microwave for another six minutes on high (or until tender.)
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
Puree until smooth.
Season with salt and pepper to taste.
You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
Bake at 375 degrees (F) for about 20 minutes.
Alternatively you could microwave this for 5 minutes.
Serve hot.
Serving Size: approximately 3/4 cup
Calories: 207
Fat: 15g
Carbohydrates: 4.75g net
Protein: 10g

Thank you for reading 🙂