Yield: 5 servings
INGREDIENTS:
Meat and Sauce Layer:
1 lb ground beef, browned and lightly drained.
1 cup (8 ounces) organic tomato sauce, make sure tomatoes are the only ingredient.
1 tbsp Italian seasonings.
½ tsp garlic powder.
¼ tsp sea salt.
½ tsp oregano
Veggie Crust Layer:
½ medium, raw zucchini, grated or ground.
1 cup raw cauliflower, grated or ground.
2 garlic cloves.
2 eggs, beaten.
3 tbsp coconut flour.
¼ cup grated mozzarella cheese or cheese of choice * can omit for paleo.
1 tbsp butter, melted or coconut oil, melted.
¼ tsp sea salt.
Topping Layer:
16 slices of pepperoni or salami.
½ cup grated cheese of choice, I used mozzarella * can omit for paleo.
DIRECTIONS:
- Preheat oven to 400 F, and lightly grease a 9 x 11×3 inch oval casserole dish.
- Using a large fry pan, brown ground beef. Lightly drain some excess grease.
- Add to ground beef in pan: tomato sauce, Italian seasonings, garlic powder, oregano, and sea salt.
- Stir and heat over medium high heat until bubbling.
- Turn heat to low and cover. Simmer for 6 minutes.
- In food processor add: zucchini, cauliflower, and garlic cloves.
- Process until veggies look like rice granules, or can grate them with grater or ricer.
- In large mixing bowl combine: ground zucchini cauliflower garlic, 2 eggs, 3 tbsp coconut flour, ¼ cup grated cheese, 1 tbsp melted butter or coconut oil, and ¼ tsp sea salt.
- Mix together until a paste like dough forms, and make sure to break up any coconut flour clumps.
- Set aside.
- Stir simmering ground beef, and remove from heat.
- Spoon ground beef into casserole dish and spread across bottom of dish.
- Take veggie crust dough and spoon on top of meat layer in dish.
- With the back of large spoon or spatula, spread dough evenly across the top of meat layer and smooth.
- Place pepperoni slices on top of veggie crust.
- Sprinkle grated cheese on top of pepperoni and crust layer.
- Bake in oven for 30 minutes or until top of casserole is browning and crust is done.
- Remove, cool, serve and enjoy.