Spotted some shiritaki penne on sale at Holland and Barrett the other day so I bought 4 packages and knew I had to make a pizza casserole with it. I’ve been craving pizza so bad and while I know I can make a pizza crust, I was too lazy.
So if you haven’t had shiritaki noodles, it’s either a hit or a miss. Some people love them, others hate them. The trick is to RINSE RINSE RINSE. They will come out of the package smelling like death but throw them all into a colander, and rinse for 2-3 minutes until the smell goes away.
IF you don’t want to use shiritaki noodles, you can definitely replace them with cauliflower, zucchini noodles, spaghetti squash or a mix of all three! Just keep in mind, the carbs will be higher when you use vegetables.
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Oh and here’s a quick tip to make some good tomato sauce that you KNOW has NO added sugars. Because I didn’t have any tomato sauce, I pulled out a can of tomato paste instead and added 5 tbsp of water to a can of paste. This will give it the consistency of sauce and you can add any extra herbs and spices you want.
A tasty pizza dish... without all the carbs! Between the layers of shiritaki penne noodles is your favourite pizza toppings. All keto, gluten free and grain free!
- 4 packages (800g) shiritaki penne
- 1 small onion - chopped
- 1 full pepper (or 160g of mixed) - chopped
- 1 tbsp garlic powder
- 1 tbsp parsley
- 1 tsp paprika
- 160g sliced pepperoni
- 1 cup (236ml) tomato sauce - no sugar added
- 2 cups (200g) mozzarella cheese
Spread your noodles around a casserole dish. Mix in the veggies, spices, tomato sauce, half the mozzarella cheese & pepperoni.
Place another layer of cheese on top, followed by the rest of the pepperoni.
Bake at 375°F / 190°C for 25 minutes or until the cheese on top has browned.
Take out and serve!
This makes roughly 6 servings.
Nutritional Information per serving:
NET CARBS: 2.7
Amount Per Serving: Calories: 272 Total Fat: 20.7g Carbohydrates: 6.7g Fiber: 4g Protein: 12.9g