SAUSAGE CRUST PIZZA (KETO-FRIENDLY ITALIAN SAUSAGE BASE)
A crispy, low-carb pizza base made from pressed Italian sausage
KEY INFO:
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 4
- Difficulty: Easy-Moderate
- Diet: Keto, Low-Carb, Gluten-Free, High-Protein
EQUIPMENT NEEDED:
- Large baking sheet or pizza pan
- Parchment paper
- Rolling pin (or clean hands)
- Measuring spoons
- Oven
INGREDIENTS:
- 1 pound (450g) Italian sausage, casings removed
[Substitute: ground pork + 1 tbsp Italian seasoning] - Optional toppings:
- 1 cup marinara sauce
- 2 cups shredded mozzarella
- Your choice of vegetables
- Fresh basil for garnish
METHOD:
- Preheat oven to 400°F (200°C)
- Line baking sheet with parchment paper
- Place sausage in center of parchment and press into thin, even layer (about ¼-inch thick)
[Create slight rim around edges for authentic pizza look] - Bake for 15-20 minutes until edges are crispy and center is cooked through
[Internal temperature should reach 160°F/71°C] - If adding toppings, add now and return to oven for 5 minutes until cheese melts
CRUCIAL TIPS:
- Press sausage as evenly as possible for consistent cooking
- Don’t overload with toppings – it will make crust soggy
- Let rest 2-3 minutes before cutting
- Watch edges carefully – they brown quickly
STORAGE & SCALING:
- Keeps 3 days refrigerated
- Freezes well up to 1 month (pre-baked, without toppings)
- Double recipe: Use larger pan, maintain thickness
COMMON MISTAKES:
- Making crust too thick
- Skipping parchment paper
- Not removing sausage casings
- Adding toppings too early
VARIATIONS:
- Breakfast Style: Use breakfast sausage, top with eggs
- Mediterranean: Lamb sausage with feta and olives
- Spicy: Hot Italian sausage with pepperoni
- Stuffed Crust: Roll cheese into edges before baking
This recipe gives you the satisfaction of pizza without the carbs. The key is pressing the sausage evenly and watching those edges carefully. Trust me, once you’ve mastered this technique, you’ll never miss regular pizza crust again!
