Paige Harris This Supreme Pizza Casserole has all of the toppings of everyone’s favorite late night treat and is Paleo-fied to pack in even more delicious veggies.
What’s your favorite pizza topping?
As a kid, I was so. freaking. boring. when it came to pizza. I always just wanted plain cheese, and preferred a corner slice because it had the most crust. And everyone knows that that’s the best part, right?
Well… sometimes yes. I’d be lying if I said I didn’t enjoy a really amazing “real” pizza every now and again. But when I’m cooking at home and when I’m trying to make a meal that lasts a few days, normal pizza just doesn’t cut it. The crust gets soggy, the cheese gets rubbery, and I get sad.
I was definitely craving some pizza last weekend. And I also knew that I needed to come up with a take-to-work lunch for the week.
That’s when I created something amazing: Supreme Pizza Casserole.
10 year old me would be screaming bloody murder if she’d been served something like this. But recently turned 25 year old me is here for it!
This Supreme Pizza Casserole features all of the best parts of a supreme pizza — sausage, pepperoni, mushrooms, peppers, onions, and olives — and packs an even bigger nutrient punch with the addition of a “cheesy” cauliflower topping. I used nutritional yeast instead of cheese to keep this baby completely dairy-free, too!
I promise that you won’t miss the crust one bit with this one.
It may not cut up as pretty as a slice of pizza, but this Supreme Pizza Casserole packs a big enough flavor punch that you won’t mind one bit. Feel free to mix up the toppings if you’re craving something different, and let me know how it turns out!
Supreme Pizza Casserole
Ingredients
- 16 oz bag of frozen cauliflower florets
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp salt
- 1 large egg
- 1 pound ground pork sausage
- 1/2 yellow onion diced
- 1 green bell pepper chopped & divided
- 1 tsp garlic minced
- 3/4 cup tomato sauce
- 5 oz pepperoni (I used Applegate Naturals Uncured Pork & Beef Pepperoni)
- 4 oz cremini mushrooms for topping
- 1 oz sliced black olives for topping
- red pepper flakes for garnish
Instructions
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Preheat your oven to 400 degrees and grease a 9×9 baking dish.
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Steam your cauliflower (I used a microwave) until fork tender and then add to a blender or food processor. Add in the nutritional yeast, salt, pepper, garlic powder, onion powder, oregano, and egg and blend until smooth.
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Add your ground pork sausage, diced onion, garlic, and 3/4 of the green pepper into a pan over medium high heat and cook until browned. Once browned, chop up all but 6 pieces of pepperoni into small bites and mix in with the tomato sauce.
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Pour the meat mixture into your greased baking dish and spread out the cauliflower mixture evenly overtop. Top it all off with your remaining 6 slices of pepperoni, sliced mushrooms, green peppers, and sliced olives.
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Place into the oven and bake for 25-30 minutes or until the toppings have toasted up slightly. Top with red pepper flakes to taste before serving.
Recipe Notes
* This recipe will cut WAY more easily if you allow it to come to room temperature and cool it in the fridge for a few hours before slicing. However, if you don’t mind a messy plate, feel free to dig right in!
