• 2 low-carb lavash wraps
• olive oil
• spiced tomato sauce
• onions, peppers, tomatoes, pizza topping things

1. Spray or oil the pan. Place a lavash on the bottom. Sprinkle some mozzarella and some pizza spices. Put the other lavash on top, offset so that the whole pan bottom is covered.
2. Preferred layering:
3. sausage, mushrooms, sauce
4. cheese, onions, peppers
5. cheese, pepperoni, chunked tomatoes.

• 2 cans diced tomatoes, well drained (14.5 oz. can; do not use petite dice tomatoes)
• 10 links uncooked Italian sausage (19.5 oz.)
• olive oil
• 1 tsp. dried oregano
• salt and fresh-ground pepper to taste (doesn't require much salt.)
• 16 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 2 cups grated Mozzarella cheese
• 20 slices turkey pepperoni, cut in half

Method:

1. Preheat oven to 400F/200C.
2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
3. Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel.
4. Squeeze Italian sausage out of the casings and break it up as it cooks. Brown well, then put it into the casserole dish.
5. Put the drained tomatoes over the sausage and season with dried oregano, salt, and fresh-ground black pepper.
6. Wash the mushrooms, pat dry, and cut into thick slices.
7. Saute mushrooms until they give up their liquid and are starting to brown.
8. Then layer mushrooms over the sausage-tomato mixture.
9. Cut pepperoni in half (I use kitchen shears.)
10. Spread the grated mozzarella over the casserole and top with pepperoni.
11. Bake about 25 minutes, or until the ingredients are heated through and the cheese is starting to brown.

original: https://kalynskitchen.com/low-carb-deconstructed-pizza-casserole/

tags: low-carb