Pepperoni Cauli-Pizza Casserole

    MAKES: 8 servings

    PREPARATION TIME: 20 minutes

    COOKING TIME: 30 minutes

    When you need a pizza fix in a hurry, you don’t have time to mess around with making crusts. That’s where this casserole comes in; it’s a simplified (yet equally delicious!) version of classic low-carb cauliflower pizza.

    2 medium (1.25 kg/2.76 lb) cauliflowers, cut into florets
    1 recipe marinara sauce (shown here)
    3.5 ounces (100 g) pepperoni slices
    1 cup (240 g/8.5 oz) full-fat cream cheese, at room temperature
    1 jalapeño pepper (14 g/0.5 oz), sliced
    1 teaspoon dried oregano
    1/4 to 1/2 teaspoon red pepper flakes
    2 cups (226 g/8 oz) shredded mozzarella cheese, divided
    1 cup (90 g/3.2 oz) grated Parmesan cheese, divided
    Salt and pepper
    Fresh basil for garnish


    Preheat the oven to 400°F (200°C, or gas mark 6). Steam the cauliflower for 5 to 8 minutes, or until crisp-tender. Drain and place in a large casserole dish or an ovenproof skillet.
    In the meantime, prepare the marinara sauce. Slice the pepperoni and leave 10 to 15 whole slices for topping. Mix the marinara sauce with the cream cheese and pour over the cooked cauliflower. Add the jalapeño pepper, pepperoni, oregano, pepper flakes, grated mozzarella and Parmesan (reserve some grated cheeses for topping). Mix until well combined, and season with salt and pepper to taste. Top with the reserved cheeses and the pepperoni slices, and transfer to the oven. Bake for 15 to 18 minutes, or until the top is lightly browned and crispy. When done, remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil. Serve immediately, or let it cool and refrigerate for up to 5 days or freeze for up to 3 months.
    Total carbs: 12.8 g / Fiber: 3.9 g / Net carbs: 8.9 g / Protein: 19.8 g / Fat: 29.1 g / Energy: 369 kcal
    Macronutrient ratio: Calories from carbs (9%), protein (21%), fat (70%)