This dish offers all of the flavors of a meat lover’s pizza, minus the carbs. Feel free to swap in any of your favorite meats here- you could do prosciutto instead of cubed ham, or ground beef in place of sausage. But pepperoni is a nonnegotiable- it’s what makes this casserole truly reminiscent of pizza! You can also customize with your favorite pizza toppings, such as sliced olives, mushrooms, red pepper flakes, or fresh basil- kids especially love this DIY part of the “pizza” experience.

Serves 4

Active prep: 20 minutes

Cook time: 15 minutes

INGREDIENTS

• 1 medium zucchini, coarsely shredded 

• ¾ teaspoon fine pink Himalayan salt

• 4 slices uncured bacon, chopped

• 8 ounces cubed ham

• 8 ounces Italian sausage

• ¼ cup mini pepperoni slices

• 1 tablespoon butter or ghee

• 1 large egg

• ½ cup grated parmesan cheese

• 1/3 cup almond flour or almond meal

• 1 teaspoon Italian seasoning

• 1/3 cup basil pesto

• 1½ cups shredded provolone cheese

DIRECTIONS:

1. Place shredded zucchini in a colander; sprinkle with salt and toss to coat. Place colander in another bowl and let stand 15 minutes. Press and squeeze excess juice from zucchini; pat dry using paper towels.

2. Meanwhile, select SAUTÈ on the Instant Pot. Add the bacon and ham and cook, stirring occasionally, until lightly browned, about 5 minutes. Use a slatted spoon to transfer the bacon and ham to a medium bowl. Add the Italian sausage to the pot and cook, stirring occasionally, until cooked through, about 5 minutes. Select CANCEL. Use a slotted spoon to transfer the sausage to the bowl with the ham and bacon. Stir the pepperoni.

3. Grease a 7” round baking dish with the butter. If you want to transfer the dish for serving, use a springform pan. In a medium bowl, combine the drained and squeezed zucchini, the egg. Parmesan, almond meal, and Italian seasoning. Transfer to the prepared baking dish and press into the bottom to form a crust. Spoon the pesto over the zucchini “crust”. Top with the meat mixture and provolone. Cover the baking dish tightly with foil.

4. Pour 1 cup water into the pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lis on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.

5. Allow the casserole to stand for 15 minutes before serving.

Calories: 726, Fat: 59g, Protein: 39g, Total Carbs: 10g, Fiber: 2g, Net Carbs: 8g