Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole!
1 can (14.5 oz.) diced tomatoes (do not use petite dice)
5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
2 tsp. + 2 tsp. olive oil
1/2 tsp. dried oregano
salt and fresh-ground pepper to taste (I didn’t use much salt.)
8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)
Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)