4 oz. Cream Cheese, softened
8 oz. Chedder Cheese, shredded
1/2 tsp. Italian Seasonings
1/2 tsp. Garlic Powder
1/4 c. Golden Flaxmeal
Blend all ingredient thoroughly and press into a 9×13′ casserole dish. Bake crust at 350 for about 20 minutes. While crust is baking, make filling.
15 oz. Ricotta, whole milk
1 tsp. Garlic Salt
1/2 tsp. Basil, dried
1/4 tsp. Oregano, dried
4 oz. Parmesan, shredded
1 lb. Jimmy Dean Italian Pork Sausage
Cauliflower, about 2-2 1/2 lbs fresh, cut up into small pieces
3/4 c. Mezzetta Homestlye Marinara Sauce
8 oz. Mozzarella, shredded.
What to do:
Cook Ground Sausage until crumbled and fully cooked, drain and set aside
Steam cauliflower until soft, drain and put into a large mixing bowl.
Mix Ricotta, eggs, garlic salt, basil, oregano and parmesan until thoroughly combined and add to cauliflower and stir. Add cooked ground sausage and mix well.
After crust is out of oven, pour cauliflower mixture evenly over top of crust.
Top entire casserole with the Marinara Sauce and top with shredded mozzarella.
Cover with foil and bake for 45 minutes at 350, remove foil and bake for about 10-15 minutes longer until cheese is lightly browned.
Makes 12 servings.
Ratios: Carbs 10% Fat 66% Protein 24%
Sodium: 892mg Fat: 33.24g Fiber: 3.2g Net Carbs: 7.81g VegNC: 3.52g Protein: 25.25g Calories: 450