Baked Pizza Pasta

About

Make a big batch of this pizza pasta, because the whole family will devour it! A casserole dish is dressed with a Keto-friendly shmear of marinara sauce and layered with chopped pizza toppings. Fresh basil and a handful of spices will get super fragrant in your oven. Layered over the pizza toppings is a mound of shirataki linguini noodles dripping in an extra creamy, extra thick mozzarella cheese sauce. The whole dish is baked in your oven until the top is golden, just like you’d look for in a baking pizza. You can use a slotted spoon to scoop the finished baked pizza pasta onto dishes. You can also stir the finished pasta together to mix the sauce, toppings, and cheesy noodles further. You can store any leftovers or cooled Keto pizza pasta in air-tight containers or meal prep containers for up to 5 days in your refrigerator.

Other Pizza Ingredients You Can Use

The great thing about pizza is anyone can customize their toppings to their liking. The same goes for this baked pizza pasta recipe! You are welcome to substitute the pepperoni and mushrooms for other Keto pizza toppings. Other healthy low-carb vegetables would be bell peppers, thin-sliced onions, spinach, and olives. For proteins, substitute the pepperoni with cooked chicken, steak, or ground beef.

Editing Recipes For Ingredient Substitutions

If you are a Carb Manager Premium User, you can edit any existing recipe with the ingredient substitutions you make. To do this, choose a recipe and click the three dots in the top right corner and select “copy to my foods”. When you go to My Foods, you’ll see the copy of the recipe. Click the copy, click the same three dots in the right corner, and select “edit recipe”. Form there, you can add or subtract any ingredients you want, and Carb Manager does all the nutritional calculations for you!

Ingredients

¼ cup marinara sauce, store bought
4 oz brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 oz pepperoni
4 leaf basil
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon oregano, dried
⅛ teaspoon thyme, dried
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
1 tablespoon butter, unsalted
2 oz cream cheese
½ cup almond milk
1 ¼ cup, shredded mozzarella cheese, whole milk
1 package shirataki noodle

Instructions

Prepare an 11×7 glass baking dish (for 4-6 servings) by spreading the marinara sauce across the bottom in a thin layer. Chop mushrooms and thin-sliced pepperoni, and arrange the chopped pieces across the bottom of the pan too. Sprinkle chopped basil, salt, pepper, oregano, thyme, garlic powder, and red pepper over the ingredients. Set this pan aside for later on.
Make the cheese sauce by melting butter in a pot over low heat on the stove. Stir cream cheese into the melted butter continually until the cream cheese and butter are melted and emulsified. Pour almond milk into the pot, and bring the pot to a simmer while you stir the butter and cream cheese into the almond milk. Once the liquid is hot, reduce the heat back down to a low setting, and stir mozzarella cheese into the sauce until it’s melted, thick, and creamy.
Remove the sauce from the heat. Turn on the oven to preheat to 350 degrees. Prepare the shirataki noodles by draining them from their packaging, rinsing the noodles, and draining them once more. Add the noodles to the cheese sauce, and fold them over in the pot until you have a cheesy mozzarella pasta. Pour the hot pasta and sauce into your glass baking dish from Step 1, and spread it over all the chopped ingredients in a thick layer. The steam from the hot pasta should immediately begin cooking your mushrooms in the pan.
Cover the pan in aluminum foil and place it in your oven. Bake the pasta for 30 minutes. Then, remove the foil and bake uncovered for another 20+ minutes. The liquid will evaporate, the pasta will thicken, and you should see significantly golden brown edges around the pan. If you like a crunchy baked top, you can set the pan under your broiler at your discretion. Let the finished pasta cool for 5 minutes before serving.