01 -
Put the cauliflower into a bowl that’s safe for microwaves. Add 1 cup of water, cover it with a damp paper towel, and cook on high power for about 3 minutes, just until it's soft but firm to the bite.
02 -
After draining, pat the cauliflower dry using some paper towels. Set it aside for later.
03 -
Set your oven to 400°F (200°C) to get it ready.
04 -
Use a large pan over medium-high heat to cook the sausage. Break it up as it cooks, letting it brown for about 15 minutes. Pour off any extra grease and put it aside.
05 -
In the same pan, add olive oil and cook the mushrooms on medium-high heat for around 10 minutes. Stir occasionally until they release their moisture. Once done, move them to the side.
06 -
Lightly grease a 13x9 inch baking dish with non-stick spray. Spread a thin layer (½ cup) of pasta sauce over the bottom.
07 -
Using a big mixing bowl, stir together the prepared cauliflower, green pepper, mushrooms, and sausage. Make sure everything is evenly combined.
08 -
Spoon half the mixed ingredients into the baking dish. Pour ½ cup of sauce over it, layer with half the pepperoni slices, and scatter 6 ounces of mozzarella on top.
09 -
Repeat by adding the remaining mix, layering with the rest of the sauce, and most of the pepperoni (save 10 slices for the top). Finish with another 6 ounces of mozzarella.
10 -
Combine the Parmesan and Italian seasoning in a small bowl. Sprinkle it over the top, then arrange the saved pepperoni slices.
11 -
Bake in the hot oven for 30 minutes. Once it’s fully heated through and the cheese is bubbly, it’s ready to serve.