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As many of you know, I had weight loss surgery about six years ago. Since that surgery, I lost over 100 pounds and I’ve been successful with keeping it off.

However, keeping it off is difficult and I do need to reset from time to time to balance.

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I try to stick to a modified low carb diet.

Although I eat more carbs now than I did post surgery, I always eat protein first, then fruits and veggies, and finally healthy carbs.

Unfortunately, I often find myself eating more carbs than I should and the next thing I know 20 pounds have snuck up on me. When this happens, I reset my body with a low carbs, high protein and exercise. 

Don’t get scared. My Instant Post recipes won’t suddenly turn to extreme low carb recipes. I just want to have some in my recipe stash for when I need those resets. 

Ultimate Gastric Sleeve Success: A Practical Patient Guide To Help Maximize Your Weight Loss ResultsUltimate Gastric Sleeve Success: A Practical Patient Guide To Help Maximize Your Weight Loss Results

 

Speaking of carbs, I love pizza. LOVE it! It was one of my favorite foods. Since pre-surgery counseling, I have changed my eating habits to just eating the pizza toppings. Rarely do I ever take a bite of the crust.

There are pros and cons with how I eat pizza. The pro is I remove the majority of the carbs by not eating the crust. The con is I’m wasting money by not eating the crust. Well, since I have two dogs, am I really wasting money? LOL! 

Have an instant pot but don’t know where to start? Go ===>>>HERE

Anyway, I needed to make changes and come up with a recipe that allowed me to have pizza without the carbs and without the feeling of wasting money.

I present to you my Low Carb Instant Pot Pizza Casserole! 

Ingredients: 

2 cups crushed tomatoes
1 lbs ground turkey
1 package pepperoni
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1 tbsp oregano
1/2 tsp salt
2 clove minced garlic
1/2 tsp pepper
1/2 tsp onion powder

Directions

1) Turn your IP on saute mode. Add a teaspoon of olive oil. Once hot, add ground turkey. Season with salt, pepper, and 1/2 teaspoon garlic powder. Cook turkey thoroughly. 

                        
2)  Once done, remove ground turkey and place in a separate container. 

3)  Rinse out your IP liner with hot water.  You may be asking why. The reason is, if something is stuck to the bottom of your pan, this could set off a burn warning. You are also going to be doing pot in pot for this recipe (PIP) and when you do, you will add water. So you don’t want the grease and left over turkey in your pot. For more tips read my Beginner guide, my instant pot hacks, my cooking time for instant pot post, and how to convert recipes from slow cooker to instant pot. 

4) Layer the ingredients  into a 7 cup pyrex dish. Below is the one that I used. This is how I did the layering- 

  • Pour 1/4 of the crushed tomatoes on the bottom of the Instant Pot.
  • Then layer 1/4 of the ground turkey, cheese, and pepperoni on top.
  • Continue to layer crushed tomatoes,  ground turkey, cheese, and pepperoni in the Instant Pot.
  • Create 3-4 layers

Pyrex Simply Store 7-Cup Round Glass Food Storage DishPyrex Simply Store 7-Cup Round Glass Food Storage Dish

 

                                                       

             

5) Place 2 cups of water into IP liner, place trivet at the base of your IP pot liner, put pyrex on trivet. Place a piece of foil on top to stop any liquids from falling into casserole.

6) Turn your Instant Pot on High manual pressure for 20 minutes, and let NPR for 15 minutes.

7) ReLease remaining pressure. Remove lid. Remove foil. Allow to cool for a few minutes before listing out of your IP with the trivet handles.

8) Remove the lid and let cool for 15 minutes to settle before cutting and serving.

 

Don’t forget to print your recipe out for later!

Don’t miss 5 Instant Pot Hacks!!! Go ===>>>HERE! 

One more thing…did you grab the free instant pot printable? 

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In Awe,

Instant Pot Low Carb Pizza Casserole

 

Ingredients

  • 2 cups crushed tomatoes
  • 1 lbs ground turkey
  • 1 package pepperoni
  • 1 /2cup mozzarella cheese
  • 1 /2cup cheddar cheese
  • 1 tbsp oregano
  • 1 /2tsp salt
  • 2 clove minced garlic
  • 1 /2tsp pepper
  • 1 /2tsp onion powder

Instructions

1. Turn your IP on saute mode. Add a teaspoon of olive oil. Once hot, add ground turkey. Season with salt, pepper, and 1/2 teaspoon garlic powder. Cook turkey thoroughly. 
2. Once done, remove ground turkey and place in a separate container.
3. Rinse out your IP liner with hot water. 
4. Layer the ingredients into a 7 cup pyrex dish: Pour 1/4 of the crushed tomatoes on the bottom of the Instant Pot. Then layer 1/4 of the ground turkey, cheese, and pepperoni on top. Continue to layer crushed tomatoes,  ground turkey, cheese, and pepperoni in the Instant Pot. Create 3-4 layers
5. Place 2 cups of water into IP liner, place trivet at the base of your IP pot liner, put pyrex on trivet. Place a piece of foil on top to stop any liquids from falling into casserole.
6. put on High manual pressure for 20 minutes, and let NPR for 15 minutes.
7. ReLease remaining pressure. Remove lid. Remove foil. Allow to cool for a few minutes before listing out of your IP with the trivet handles. 
8. Remove the lid and let cool for 15 minutes to settle before cutting and serving.

by

Recipe Notes

 

86 reviews

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