This Sausage & Pesto Pizza on Low Carb Crust recipe makes a flavorful Italian sausage pizza with a bright and delicious basil pesto on a low carb, keto fathead dough pizza crust. Keto, low carb
Pizza never fails.
I’ve talked about this before but let just reiterate, I’m a pizza lover. I love me a good pie. It’s one of those classic meals that you just always have in your back pocket and know you’re going to love.
It’s easy to make and easy to love, you know what I mean?
These days my pizzas are looking less like traditional and a little more cheesy in the crust given that I make most of my pizzas with keto/low carb pizza crusts now.
If that’s something you’re into, then I definitely suggest it! But if this recipe will also work with your favorite traditional crust because this flavor combo is delicious. If you’re feeling adventurous, you might also consider trying a Spaghetti Squash Pizza Crust or a Cauliflower Pizza Crust.
You do you, as they say.
If you want to do a full on pizza party, some Cheesy Cauliflower Breadsticks would be fun.
Sausage & Pesto Pizza on Low Carb Crust
For pizza crust:
- 1½ cups mozzarella
- 3 oz cream cheese
- 1¼ cup almond flour
- 1 egg whisked
- basil pesto no measurement here, do it to taste, I use about 1/4-1/2 cup
- roasted red peppers
- 1/2 lb Italian sausage I used hot, use whichever you prefer
- green olives if desired
- mozzarella cheese
- goats cheese
- arugula for topping if desired
Preheat oven to 425 degrees.
Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well.
The dough will be a little wet but if it is too wet that you can't get it to stop sticking to your fingers, then add a little more almond flour.
Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle into a pizza shape.
Lay on a lightly greased pizza pan or on a silicone baking mat.
Cook for 12 minutes.
In a pan over medium heat, add Italian sausage and break up using a spatula. Cook about 5-7 minutes until cooked through.
Add as much or as little pesto to the pizza crust as you like then top with Italian sausage, cheese, peppers, olives, etc.
Put back in oven for about 5 minutes until cheese has melted. Top with arugula if desired.
The topping measurements aren't exact or precise because this is really going to depend on individual preference. Even on this pie, a few of us liked olives and arugula and some of us didn't, so we just didn't add any on some parts.
I like to add a little mozzarella on top but not a ton since there's already some in the crust. I also like to add goat cheese for the tang because I think it plays nicely with the spice of the Italian sausage.
Did you make this recipe?
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