I discovered this recipe in my Paleo cookbook and love it! You would think that the pizza would be difficult without a crust but it certainly is not. I make this about twice a month and being on my own here it is ready to re-heat for several days. I have also been known to have it for lunch or even dinner. Like all pizza’s it is what you make it to be.
1 – 2 lbs sausage
Vegetable toppings, 1/4 – 1/2 cup each, cut into small pieces or slices
1/2 Cup Cheese (optional)
2 cloves minced garlic
1/2 small sliced onion
I get the pre-seasoned sausage from the meat counter, not the pre-rolled commercial type but the one at the butcher counter. Myself I like the Italian but there are others available. If you use no flavoring, then you can flavor it yourself to your own liking.
For toppings on this one I used, asparagus, yellow squash, onion, garlic, broccoli, mushrooms and my favorite avocado. It’s what I had in the refrigerator. I also had some leftover cheese from a cheese platter, about five squares that I cut up and put on top. I am not much on cheese these days, except for cream cheese as most cheese is not allowed on the Paleo diet. Indulge yourself if you so choose. Parmesan would be great too. Notice that there is no tomato sauce involved too which makes it less messy. I may try the tomato sauce sometime just to have that flavor.
Bake at 350 degrees for 30 minutes, cut into squares and Enjoy!
For me this makes about 6 servings, for big appetites I would say 4 – 6 servings.
TADA! This keeps well for the week and so delicious! When you get the seasoned sausage there is no need to add more seasoning. The product gets plenty of flavor added by the variety of veggies added as topping, especially from minced garlic and thinly sliced onions! Low to no carbs!