Low-Carb Pepperoni Casserole with Gluten-Free Crust

30 min

2 servings

This delicious low-carb pepperoni casserole is a crowd-pleaser, featuring a gluten-free crust made from eggs, almond flour, and cheese. The homemade tomato sauce comes together in just 5 minutes, making this recipe quick and easy.

Servings: 2

Ingredients

For the Casserole:
• 4 large eggs
• Almond flour: 80 g (¾ cup)
• Grated mozzarella cheese: 150 g (1 ½ cups)
• Pepperoni: 10–12 slices
• Salt and freshly ground black pepper, to taste
For the Homemade Tomato Sauce:
• Tomato sauce: 250 g (1 cup)
• Tomato paste: 1 heaping tablespoon (15 ml)
• Dried oregano: 1–2 teaspoons, to taste
• Garlic powder: ½ teaspoon (2.5 ml)
• Freshly ground black pepper: ½ teaspoon (2.5 ml)
• Salt, to taste

Cooking Instructions

Prepare the Tomato Sauce:

• In a medium-sized bowl, combine the tomato sauce and tomato paste. Whisk until smooth and well blended.

• Add the dried oregano, garlic powder, black pepper, and salt. Stir until the seasonings are evenly distributed throughout the sauce. Set aside.

Preheat the Oven:

• Preheat your oven to 180°C (350°F).

Prepare the Casserole:

• Grease a 13x9-inch (33x23 cm) baking pan with cooking spray or butter.

• In a large bowl, whisk the eggs until smooth. Add the almond flour, grated mozzarella, salt, and black pepper. Mix until a thick batter forms.

• Spread the batter evenly into the greased baking pan.

• Spoon the prepared tomato sauce over the batter, spreading it evenly.

• Arrange the pepperoni slices on top of the sauce.

Bake:

• Place the casserole in the preheated oven and bake for 20 minutes, or until the crust is set and the edges are golden.

Serve:

• Let the casserole cool for 5 minutes before slicing. Serve warm.

Chef's Note

Enjoy!