Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)
Try this Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free) recipe, or contribute your own.
- 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 tablespoons of cream and 1 tablespoon 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.
Traditional pizza pie relies on a yeasted wheat crust to provide structure for sauce, cheese, and cured meats, whereas this iteration replaces the dough entirely with a brassica vegetable. American bakers began experimenting with crustless pizza formats in the mid-twentieth century as low-carbohydrate diets gained popularity, utilizing cheeses and blended vegetables to mimic the textural qualities of baked flatbreads. Cauliflower functions particularly well in this application because its mild flavor absorbs dairy fats readily while retaining enough natural starch to bind when pureed in a food processor.
Adapting Yields for Different Gatherings
Scaling this recipe requires attention to moisture content rather than strict linear multiplication. Doubling the ingredients for an eight-by-eight inch dish will not work unless you transition to a larger nine-by-thirteen inch pan, ensuring the puree maintains a depth of roughly one inch for even heat penetration during the twenty minutes at 375 degrees Fahrenheit. Halving the quantities works well in a standard loaf pan, though the microwave steaming stage may require two fewer minutes to prevent excess liquid accumulation from the cauliflower florets.
- Drain steamed cauliflower thoroughly in a colander if the head retains excess water after the sixteen total minutes of microwave cooking.
- Process the mixture continuously until completely smooth to avoid a grainy texture in the final casserole base.
- Broil the dish for the final two minutes of baking if the mozzarella topping requires deeper browning.
