Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 tbsp butter
- 1/2 cup shredded mozzarella cheese
- 1 medium head of cauliflower
- 2 tbsp heavy cream
- 8 slices pepperoni
- 1/4 cup shredded mozzarella cheese
- 12 slices pepperoni
- 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
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl 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.
