I can remember clearly the first time I had deep dish pizza. I thought I had died and gone to heaven and it was with tears I bid goodbye to it when I gave up all grains. Now, you know I eat dairy and some Paleo kids out there don’t but I can not have pizza without cheese. This recipe is both a paleo homage to deep dish pizza and a casserole hence the name.
I didn’t want to mess with a coconut flour crust with this so I used eggplant to line the bottom of my 8″ cast iron pan. I don’t make a huge batch of this because Mr. Bejelly doesn’t like eggplant and is not big fan of casseroles. Imagine my surprise when he gobbled up half of this. Also, I get my Italian sausage bulk from my deli so it cooks up like a ground beef. If you get links you’ll need to crumble them up.
- 1 small eggplant sliced into 2" wide strips.
- 8 oz of mozzarella cheese shredded
- 5 oz shredded parmesan
- 3/4 lb of spicy Italian pork sausage crumble cooked.
- 8 oz of marinara
- 1 Tablespoon coconut oil
Grease your pan with the coconut oil and line with the strips of eggplant. You only want one layer of eggplant (you might have extra).
Spread a layer of marinara over the eggplant and top this with half of the mozzarella and parmesan.
Next add all the Italian pork sausage and top with the rest of the mozzarella and half of the balance of the parmesan
Spread a layer of marinara over it all and put in your oven at 350 degrees for 1 hour.
Six minutes before the pizza is complete, take the pan out of the oven and cover with the rest of the parmesan. Garnish with Italian parsley.
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