Sausage Crust Pizza
Super easy
Fairly cheap
While not up there on the super healthy of meals, this is a GREAT tasting KETO PIZZA!!!!
Sometimes you just want a treat, and that's what this meal is for. In our house we do pizza friday. While doing keto, the kids still make their own regular pizzas, and Jen and I eat sausage crust pizza! It's amazing and it's a friday night staple in our house to treat us after a week of work and activities!
This recipe is marked as fairly cheap because the only ingredient that you use fully is the ground italian sausage, everything else will leave you with plenty of left over ingredients for other meals.
Prep
Cook
Wait
5m
Gallery
| Category: | Healthy Lunch / Dinner Meals |
| Seasons | Winter Autumn Summer Spring |
| Cuisine Type | Italian |
Ingredients
For
2
Serving(s)
Crust
| 1 Lb Mild or Hot Ground Italian Sausage |
| 2 Tablespoons Italian Seasoning |
| 1 Tablespoon Onion Powder |
| 1 Tablespoon Crushed Red Pepper |
Toppings
| 1/2 Cup RAO's Arrabbiata Sauce |
| 16 Slices Pepperoni |
| 1/2 Cup Shredded Monterey Jack Cheese |
| 1/2 Cup Shredded Mozzarella Cheese |
Sausage Crust Pizza Directions
- Pre-head oven to 400 degrees
- Use EVOO to grease your skillet or pan
- Form ground italian sausage into a large 1/4 inch circle in your cast iron skillet or pizza pan - you want to go up to the edge (but not over it)
- Sprinkle seasonings all over the italian sausage (Onion Powder, Pepper, Crushed Red Pepper)
- Bake crust at 400 degrees for 10-15 minutes or until italian sausage looks fully cooked.
- Add your RAO's sauce, then cheese and pepperoni
- Bake pizza at 400 degrees for 10-15 minutes until cheese is melted and starting to turn golden brown
- Remove from oven and let sit for 5 minutes
- Cut and Serve
Nutrition facts
Per Serving
| Calories: | 283 Cal |
| Total Carbs: | 11 g |
| Net Carbs: | 9 g |
| Fibers (g): | 2.5 g |
| Sodium (mg): | 756 mg |
| Net Carbs: | 9 g |
| Sugar (g): | 3.75 g |
| Fat: | 20 g |
| Saturated fat (g): | 6.75 g |
| Cholesterol: | 43 mg |
| Proteins: | 14.75 g |
