Keto Pepperoni Pizza Cauliflower Casserole
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.
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.
- Carbohydrate 0.680656250531293 g
- Cholesterol 36.5004687666813 mg
- Fat 11.9542078171163 g
- Fiber 0 g
- Protein 7.40833281680107 g
- Saturated Fat 6.26311625292273 g
- Serving Size 1 1 serving (38g)
- Sodium 334.005768347113 mg
- Sugar 0.680656250531293 g
- Trans Fat 1.29612531276133 g
- Calories 140 calories
Step-by-step
- 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.
- 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.
Mastering Moisture Control
Excess water ruins cauliflower purees before they ever reach the oven. Steaming or microwaving cauliflower releases high amounts of trapped cellular liquid. Drain any pooled liquid thoroughly from the bowl after microwaving to prevent a watery final casserole base.
Achieving Uniform Texture
Food processors require adequate blade contact to create smooth purees without chunks. Process the warm cauliflower alongside the butter, heavy cream, and initial cheese allocation while the vegetables retain their heat. Warm ingredients emulsify significantly better than cold ones, yielding a velvety consistency that mimics traditional dough bases.
Managing Cheese and Baking Dynamics
Overheating mozzarella causes the proteins to tighten and release their oils into the dish. Bake the assembled casserole at 375 degrees Fahrenheit for precisely 20 minutes to melt the topping without scorching the pepperoni edges. Substitute heavy cream with full-fat coconut milk at a one-to-one ratio when adapting the dish for dairy-free diets.
