If you’re looking for comfort food, this is it. It’s kind of a pizza casserole, because it’s so thick you need a knife and fork to eat it. Ground meat, peppers, onion, cheese and bacon is the perfect comfort-food combination.
If you haven’t tried making a cauliflower pizza crust yet, I highly recommend it. I like it way better than my almond flour crusts.
Ingredients
Crust
- 1 large head of cauliflower
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 cup grated sharp cheddar cheese
- 1 tsp minced garlic
- 1 tsp sea salt
Topping
- 1 lb ground turkey, chicken, or beef
- 2 bell peppers (any color) sliced
- 1/2 cup chopped or sliced onion
- 1 tsp minced garlic
- 1 tsp sea salt
- 2 sliced cooked bacon chopped
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan
- 1 cup tomato sauce I use my homemade marinara
Servings: people
Instructions
Crust
- Preheat oven to 400 degrees
- Chop cauliflower into small pieces
- Bring large pot of water to a boil
- Add cauliflower and boil for about 7 minutes, until just soft
- Drain and allow to cool for 10 - 15 minutes
- Wrap drained cauliflower in a clean dishtowel and squeeze out as much water as possible, while at the same time mashing up the cauliflower. You should have the consistency of mashed potatoes when you are done.
- Add cauliflower to a bowl
- Add egg, cheese, garlic, and salt
- Mix well and form the dough into a ball
- Spread parchment paper on baking sheet
- Place dough in center of parchment paper and press until you have a thin circular shape
- Bake for 35 minutes, until golden and edges are crispy
Topping
- Add ground meat, garlic, and salt to a large pan over medium heat
- Separate meat into crumbles using spatula and cook until cooked through
- Remove from heat - remove excess fat if necessary
- Spread sauce over cooked cauliflower crust
- Add meat, top with peppers, onions, bacon, and cheese
- Cook for 20 - 30 minutes until peppers and onions are soft
- Allow to cook for 5 - 10 minutes before slicing
Recipe Notes
Here is a link to my Marinara Sauce. Lately I have been using Pomi tomatoes instead of fresh, which is a huge time saver.
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Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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