Pizza, the one food that I think most people who have given up grains miss the most. There are lots of recipes out there for the perfect grain-free pizza, but I think this one beats them all because of it’s simplicity. And it taste JUST LIKE PIZZA!
My favorite part of eating pizza has always been the toppings! And this pizza is 99% toppings and a little “crust” at the bottom to told everything together. If you don’t like certain ingredients, omit them and add your favorite pizza toppings! A recipe for the most part is a template so I hope you use this recipe as a guide to make YOUR favorite pizza!
I think the next one I do will be with pineapple, bacon & ham! Or even BBQ Chicken Pizza (use chicken instead of sausage and my BBQ Sauce instead of tomatoes.) The possibilities are endless!
Eat this warm right out of the oven or enjoy cold as my brother used to do growing up! Enjoy! Oh, don’t forget the ranch dressing!
- 1 -1/2 lb Italian Sausage, casing removed
- 1 bell pepper, chopped
- 1 large onion, chopped
- 4-8 oz chopped mushrooms
- 1/4 tsp crushed red pepper flakes
- 2 tsp garlic powder or 4-5 cloves crushed garlic
- 2 tsp dried basil
- 1 tsp oregano
- 1 cup tomato sauce or crushed tomatoes
- 8 oz mozzarella cheese, fresh or shredded
- 6 eggs
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Cooked, crumbled bacon
- Sliced Olives
- More mushrooms
Preheat oven to 450 degrees F. Lube a 9X13 inch oven safe dish with butter or coconut oil.
In a large, heavy bottom frying pan over medium heat, add Italian sausage. Using potato masher (finally a use for that thing), break up sausage into smaller pieces. Add onions, bell peppers, mushrooms and red pepper flakes. Cook over medium heat for 10-12 minutes until sausage is cooked and veggies are tender. Turn heat to low and add garlic, basil, oregano & tomatoes. Stir and taste for salt. Turn off heat.
In medium bowl, prepare "crust" by blending all ingredients with whisk until well incorporated. Pour "crust" mixture into bottom of lubed 9X13 dish. Pour sausage and veggie mixture over "crust". Top with most of mozzarella cheese, reserving 1/2 cup. Cover cheese with pepperoni, crumbled bacon, olives, etc. Sprinkle remaining cheese on top.
Bake for 20 minutes or until cheese has browned. Allow to stand 5-10 minutes before serving. Top with crushed red pepper flakes and Parmesan cheese if so desired.
Carb Count for Pizza: 4 Net Carbs per serving