Primal Pepperoni Pizza Casserole

I can’t begin to describe how good this was for dinner last night, except to say that Jeremy had 3 servings. Over and over again, he kept telling me how amazing this “pizza” was. I ate up his compliments, as well as my own large portion! Pizza without the grains…I’ll take it!

Primal Pepperoni Pizza Casserole

For the Italian Beef Sausage

  • 1 lb Grassfed Ground Beef
  • 1 1/2 tsp Garlic Powder
  • 1 tsp Fennel Seed
  • 1 tsp Red Pepper Flakes
  • 1 tsp Papricka
  • 1/2 tsp Cayenne Pepper

For the Rest

  • 1/2 Large Spaghetti Squash
  • 1 1/2 Cups Marinara of Choice
  • 1 lb. Italian Beef Sausage
  • 1/2 Large Onion, Diced
  • 4 Eggs
  • 1 tsp Oregano
  • 1 tsp Basil
  • Salt and Pepper to Taste
  • 1 Package Natural, Nitrate/Nitrite Free Pepperoni
  • 1 Package Frozen Peppers and Onions (I used Trader Joe’s Fire Roasted)
  • Additional Toppings of Choice (I used Shredded Mozzarella)

Preheat Oven to 375. Place Spaghetti Squash face-down on a baking sheet and cook for 30-45 minutes, or until the outside gives way to the touch. Take out, shred, and set aside.

Brown the Beef in a bit of oil with Diced Onion and spices to create Italian Sausage – set aside.

Increase oven temp to 400. In a large mixing bowl, add Marinara, Beaten Eggs, Seasonings, and Spaghetti Squash. Add most Italian Sausage, saving a bit to top the Pizza later on. Having allowed your Frozen Peppers and Onions to thaw slightly, add most of this as well, saving some with the remaining Sausage. Pour contents of the bowl into a greased 9×13 baking dish, placing in the oven for 30-35 minutes, or until everything is firm and slightly browned on top.

Remove from oven and add remaining Sausage, Peppers, and Onions, as well as your desired amount of Shredded Mozzarella. Arrange Pepperoni slices to cover the dish.

Broil for an additional 5-7 minutes, until a nice crust is formed and Pepperoni begins to get crispy.

This blog is a part of Allergy Free Wednesdays!
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