Sausage Crust Pizza

Italian sausage makes the perfect keto pizza crust for garlicky mushrooms, plenty of mozzarella, and black olives.

Sausage Crust P�zza

Prep Time: 10 mins Cook Time: 30 mins

Ingredients

4 TB. extra-virgin olive oil 1 lb. (450g) mild Italian ground sausage 6 white button mushrooms, sliced 2 garlic cloves, minced 1 tsp. dried oregano 2 cups grated mozzarella 1⁄2 cup black olives, sliced 2 cups arugula Yield: 1 (12-in.; 30.5cm) pizza

Serving Size: 1⁄4 pizza

Nutrition per Serving

Fat 77% Protein 18% Net Carb 5% Ratio 1.5:1

Calories 599 Fat 51g Protein 28g Total Carbohydrate 9g Dietary Fiber 2g Net Carbohydrate 7g

It’s important to use a pizza pan with a rimmed edge. The sausage crust releases quite of bit of grease, so you want to be sure it stays in the pan and doesn’t drip into the oven.

1Preheat the oven to 400°F (200°C). Lightly grease a round, rimmed pizza pan with 1 tablespoon extra-virgin olive oil.

2Gently flatten Italian sausage toward the edges of the pan in a thin layer. (It may help to cover sausage with a square of parchment paper and roll toward the edges.) Bake for 12 minutes.

3While crust bakes, heat a medium skillet over mediumhigh heat. Add remaining 3 tablespoons olive oil to it.

4Add button mushrooms and sauté, stirring occasionally, for 4 minutes. Add garlic and oregano and continue to cook for 1 to 2 minutes, or until garlic is fragrant and golden brown.

5Spread mushroom mixture over sausage crust. Sprinkle with mozzarella and black olives. Return to the oven and bake for 10 to 12 minutes, or until sausage is cooked through and cheese is browned and bubbly.

6Let pizza rest for 5 minutes. Sprinkle with arugula before slicing into wedges to serve.

Variation: To make a Pepperoni Crust Pizza, replace Italian sausage crust with 1 pound (450g) sliced pepperoni. Line the pizza pan with a thin layer of pepperoni, add toppings, and bake as instructed.