My household loves Italian. Pizza, pasta... uh-oh, not so low starch friendly. This recipe is one that my family has been eating with great pleasure. It's easier than real pizza, and tastes great. I used cheap sausage this time, but have bought sausage straight from a farmer in the past. You may also want to try taking your favorite ground meat and adding lots of garlic, onions, basil, oregano, cayenne, salt and fennel seed to make your own sausage. Here is everything we used:
24 oz bulk sausage
Italian seasoned tomato pastePesto
2 Sweet peppers, chopped
1/2 red onion, quartered and sliced
Olives, chopped
Italian Cheese
Chopped green onion to finish (I usually use fresh basil, but my plant died inexplicably)
Preheat your oven to 400 degrees, and prep your sausage while you wait. Just press it out flat onto a 9 x 13 inch nonstick baking sheet. (Don't use a completely flat one, or you'll drip grease in your oven.) Bake this for about 10 minutes, or until just barely cooked. Remove it from the oven, and blot the top dry with a clean paper towel. If you've used a sausage that is on the fatty side, you'll also need to drain the grease. At this point, you also will want to make sure that your sausage "crust" is not stuck to the pan.
Now you can top it with your favorite veggie pizza toppings. For normal pizza I usually thin my pesto and tomato paste combination, but for a sausage crust, I keep it nice and thick. Just spread your sauces as though you're making a pizza, and sprinkle with cheese and other toppings. If you like something other than what I used here, try it.
Place your "pizza" back in the oven until the toppings look done. If you want to, you can even use the broiler setting to get the cheese nice and bubbly. There really are no rules here. After you've decided it's done, take it out of the oven and cut it like a pizza. Sprinkle on some sliced green onion or basil and enjoy your easy masterpiece.

















