Skip to Content



Start here...

on the path to full health and well-being.

Pepperoni Pizza Cauliflower Casserole
(Gluten-Free)

Yield: 4 servings
Serving size: ¾ cup

Ingredients
For the puree:
1 medium to large head of cauliflower
2 tbsp. milk (recipe calculated with skim milk)
1 tbsp. of unsalted butter
8 slices of turkey pepperoni (Hormel brand)
¼ cup of reduced fat (2%) shredded mozzarella cheese

For the casserole:
12 slices of turkey pepperoni
½ cup of reduced fat (2%) shredded mozzarella cheese
Any desired vegetables that you enjoy on a pizza diced/cut into small pieces


Directions
For the puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 tbsp. of milk and 1 tbsp. of butter.

Microwave, uncovered, on high for 10 minutes. Stir to coat the cauliflower with milk/butter mixture. Microwave for another 6 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 turkey pepperoni and ¼ cup of cheese. Puree until smooth. Season with Italian seasoning or salt/pepper. Adjust the milk to your preference for consistency.

For the casserole:
Spread the cauliflower puree into an 8x8 oven proof casserole dish.  Cover with ½ cup of shredded cheese and layer with pepperoni and other vegetables.  Bake at 375* for 20 minutes. 

Serve hot.

Nutrition Facts
Calories: 152,
Total Fat: 7.1g
Saturated Fat: 3.7g
Cholesterol: 25.5mg
Sodium: 285.5mg
Total Carbohydrate: 13g
Fiber: 5g
Sugars: 6g
Protein: 13g

Adapted from I Breathe…I’m Hungry BlogSpot