Low-Carb Deconstructed Pizza Casserole

Ingredients

• 1 can diced tomatoes, well drained, 14.5 oz. can; do not use petite dice tomatoes
• 5 links uncooked turkey or pork Italian sausage
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• Salt and fresh-ground pepper to taste
• 12 oz. fresh mushrooms, washed and cut into thick slices
• 1 1/2 cups grated Mozzarella cheese
• 15 slices pepperoni, cut in half

Directions

1. Set your oven to 400F/200C. Coat a glass casserole dish measuring 8 inch x 11 inch with non-stick spray or olive oil.
2. Tip the diced tomatoes into a colander in the sink, give them a rinse under cold water, and leave them to drain for a minute or 2. Transfer the tomatoes to paper towels and spread them out so they can dry, or press another paper towel over the top to help them along.
3. As the tomatoes are drying, warm 2 tsp. olive oil in a large non-stick frying pan. Push the sausage out of its casings into the pan, then cook it over medium-high heat, crumbling it as it browns.
4. While the sausage is cooking, clean the mushrooms, dry them well, and cut them into thick slices.
5. Once the sausage is browned, arrange it across the bottom of the prepared casserole dish. Spoon the drained tomatoes over the sausage and spread them evenly. Add the dried oregano, salt, and fresh-ground black pepper.
6. If the frying pan needs it, rinse it out, then warm the remaining 2 tsp. of olive oil over medium-high heat. Once the pan is hot, add the mushrooms and cook them, stirring now and then, until they have released their moisture and are just beginning to brown.
7. Spread the mushrooms over the sausage and tomato layer. Cut the pepperoni in half.
8. Scatter the grated Mozzarella over the casserole, then arrange the pepperoni pieces over the cheese so the top is covered evenly.
9. Bake for about 25 minutes, until the cheese has melted and is beginning to brown. Serve hot.