How to make low-carb deconstructed pepperoni pizza casserole

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Some people don't actually think the best part of any pizza is the crust. You can give them thin or deep dish; none of it matters. In fact, they don't really need a crust at all. Instead, when they want to dig into a pizza, it's all about the toppings. This version is topped with pepperoni because what pizza is complete without it?
If you're more of a meat lover than you are a veggie lover, add your favorite cooked meat right to the bottom of the casserole dish. Loose sausage removed from its casing and ground beef would work particularly well. You can also cut out some of the veggies -- or add even more. One of the best things about this casserole dish is that you really can truly make it your own.
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Low-Carb Deconstructed Pepperoni Pizza Casserole
6
10 minutes
35 minutes
45 minutes
1 15-ounce can of diced tomatoes, drained
2 tablespoons olive oil
3 cups mushrooms, cleaned and quartered
1/2 green pepper, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon dried Italian seasoning
1 teaspoon salt
1 1/2 cups mozzarella cheese, grated
15 slices pepperoni, cut in half
Preheat oven to 400 degrees F and place the drained tomatoes into the bottom of a 9-by-13 greased casserole dish.
Heat a skillet over medium heat and add olive oil. When it's hot, add the mushrooms, green pepper and red onion.
Stir and cook for about 10 minutes, just until vegetables start to soften and brown. Season with Italian seasoning and salt and remove from heat.
Using a slotted spoon, transfer the vegetable mixture to the casserole dish, spooning it in a single layer on top of the tomatoes.
Add the mozzarella cheese in an even layer on top of the vegetables and top with the halved slices of pepperoni.
Place the casserole into the preheated oven and bake for 25 minutes. The cheese should be melted and browned.
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