Low Carb Sausage Crust Pizza. It’s not that I don’t have pizza once in a blue moon because I do. I have always used either Carbalose Flour Basic Pizza Crust and once with the new recipe for Carbalose Italian Parmesan Garlic Knots dough. This Sausage Crust Pizza recipe uses neither. In the old days, when I ordered pizza with anyone else I used to fight over what the toppings would be, usually ending up with a ½ & ½ of kinda sorta what I wanted. Don’t need to fight anymore. I can have what I want-well not really because I like way too many toppings so I have whittled it down to my faves. I had zero idea if this would even work but…as you can see…it did. The really cool thing is that everyone can have their own faves because for most people (excluding maybe small children) this could be a single serving. Yeah and I’m lying here. I originally thought I could eat the whole thing but quickly realized it was not happening. I had my choice of either a 7″ shallow pan or 7½” deeper cake pan and I opted for the larger for one reason-so that I could get more of my faves including lots more cheese in it. Could I eat all of it? Umm no, because my eyes have always been bigger than my stomach and as I have aged, none of that has changed. Along with a small Canlis Salad & a few raspberries with Crème Fraîche, I only ate ½ of the pizza so this is very easily sharable.
Something else pretty cool in the second picture. I have always used fresh basil when making pizza. When I went into the grocery they were out of every different kind of fresh basil except a live basil plant and so, with Anne’s encouragement at my local New Season’s Market, I bought one. Whoa, I don’t think I will ever use freshly packaged basil again. One of the first things I thought about was it didn’t look like enough. Not only was it enough, I still have tons left over and my kitchen smells heavenly.
I don’t often show a BS reading after a meal but this one was too good to pass up. My goal is to always be under 100 about 1½-2 hours after dinner so as you can see this was pretty good. I never can seem to outdo my friend Steve Cooksey but hey Steve, this one’s for you.
No fathead pizza dough here. I have met & spoken with Tom Naughton so no offense here Tom, but I have a gazillion recipes and this just isn’t one with your dough.
I have listed my favorite toppings which you can certainly follow or…you may use you own faves which may (or may not) alter the nutritionals.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use***
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- ¾ Lb Sausage
- ½ t Ground Fennel (Optional But, It’s What Makes Pizza Sausage Well, Taste like Pizza Sausage)
- 2 Oz Sautéed Mushrooms
- ¼ Small Onion Sautéed
- Handful Fresh Basil
- 2 Oz Good Quality Ham (Sliced Or Chunked)
- 3 Oz Mozzarella Cheese
- 1 T Tomato Paste
- 3 T Water
- ½ t Crushed Garlic
- 1 t Italian Herbs
- Heat oven to 350°
- Mash sausage on bottom and up sides of a small cake pan and bake for 10-15 minutes. If using fennel sprinkle all over the top of raw sausage.
- Prep all the rest of the meats and vegetables.
- Mix tomato paste, garlic and Italian herbs and spread onto sausage crust.
- Lay down onions, ham, basil, mushrooms and then cheese.
- Bake an additional 15 minutes until cheese is well melted. If you like crusty cheese broil for 1-2 minutes.
- 2 Servings
- 652 Calories, 45.9g Protein, 48.3g Fat, 6.8g Carbs, 1.5g Fiber, 5.3g Net Carbs
- No wonder I could only eat half of this puppy. Holy Smokes. Look at the fat & protein grams. My opinion: Only a lumberjack could eat a whole one of these.
- I used my local grocery sausage as it’s made with zero sugar.
- As you can see in the picture the crust shrinks and I did have lots of melted fat in the bottom of the pan so, you can either leave it in there or drain it, your choice.