Keto Sausage Crust Pizza
Calories 580kcal
Ingredients
- 1 bulk Italian (hot or mild, up to you.)
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons parmesan cheese (hot or mild, up to you.)
- 1/2 teaspoon black pepper
- 28 ounces tomato sauce (hot or mild, up to you.)
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 cups provolone cheese (hot or mild, up to you.)
- pepperoni slices (hot or mild, up to you.)
- parmesan cheese
- I talian seasoning
Instructions
- Pre-Heat oven to 350.
- Using a round pizza pan, press out the italian sausage on to the pan, make sure the sausage is pushed out all the way to the edge.
- DO NOT GREASE THE PAN! (cause fires! but really, the sausage has enough grease, it won't stick.
- If you're worried you can use a non-stick pizza pan).
- Season the sausage with the remaining ingredients.
- Bake the crust until the sausage is almost done cooking, it should look sort of grey, not browned.
- Take pizza out, drain off excess grease if necessary.
- Minced Garlic 1 Tbsp.
- Olive Oil 1/2 tsp.
- kosher salt 1/2 tsp.
- black pepper 2 tsp.
- italian herb seasoning
- Heat olive oil in a sauce pot.
- Add garlic and seasonings and cook until golden brown.
- Add tomato sauce and simmer for 15 minutes on low heat.
- For toppings: 2 C.
- Provolone/Mozzarella Cheese, shreds - most grocery stores carry a blend of the two.
- Sliced pepperoni, for topping Parmesan cheese and Italian seasoning to taste
- Time to assemble the pizza! On the par cooked crust, sprinkle 1/2 cup of shredded provolone/mozzarella.
- Place the pizza back in the oven to melt the first layer of cheese.
- Take the pizza out and spread the tomato sauce on top, use as much or as little as you want.
- Lay out your pepperoni and then top with the rest of the provolone/mozzarella.
- Place the pizza back in the oven and bake until golden brown.
- Let it cool before cutting and top with parmesan and herb seasoning to taste
Originally posted 2019-02-20 18:48:29.
