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Love It Pizza

28 Feb

“It is no measure of health to be well adjusted to a profoundly sick society.”  J. Krishmanurti

This pizza recipe is adapted from Everyday Paleo by Sarah Frangoso.  If you do not have a copy of this cookbook in your collection you are a loser.  Scratch that.  I meant to say that you should really consider the purchase. It’s a great cookbook.

However, I did dramatically change the recipe to accommodate things in my pantry.  This is my version.


2 cups almond flour

2 eggs

3 T extra virgin olive oil

1/4 t baking soda

1 t garlic powder

1 T Italian seasoning – oregano and basil if you don’t have an official blend of Italian seasoning


1 pound Italian sausage – I bought bulk at Whole Foods

1 small onion, diced

2 small tomatoes, diced – or use canned well drained

peppers – I used the package of frozen red, green, and yellow, about a half cup

1/2 cup sliced black olives – I used sliced black olives

1 cup organic, gluten-free marinara sauce

DISTRUCTIONS:  Preheat your oven to 350 degrees.  Mix all the crust ingredients together with a spoon until you can easily get in there with your hands.  Did you remember to wash your hands?  Good.  Form the dough into a ball.

Place the dough onto a round pizza pan or a cookie sheet that’s been lightly greased with olive oil.  Press the dough into the pan getting the dough as thin as possible.  Bake the crust for 20 minutes while you prepare the toppings.

At this point I chopped and diced.  I also squeezed the pork sausage into little flat pieces so they’d be ready to pop onto the crust and they would be thin enough to cook through.  True confession – I did not have an entire pound of the Italian sausage because it looked so good that I fried up a patty the previous day as part of my lunch.  Still had plenty for the pizza.

After the crust has been in the oven for 20 minutes top it with the marinara sauce, then the sausage, and then pile on the veggies.  Bake an additional 25 to 30 minutes.


I love this pizza.  It had all the pizza flavor without cheese and gluten.  And think of all the other things you could top it with to make it your very own favorite.  I’m going to make it the next time I entertain the ladies.  Knowing my lady friends I’ll probably make two.  We are still ardent members of the clean plate club!

Loveya – The Grandma

Pizza Veggies w/ Homemade Italian Sausage

11 Dec

“You’d better cut the pizza into four pieces because I’m not hungry enough to eat six.”  Yogi Berra

Giving up gluten for religious reasons (Lie.  Just checking to see if you’re paying attention) left me without one of my favorite foods.  Or so I thought.  I love pizza.  But how could I make it easily, without a crust.  Key word is “easily”.  

Also, if I want to make food that my husband, Jeff, will eat so I’m not cooking double at every meal (cue violins) the food better taste darn good.  What follows is a recipe for pizza style veggies that tastes so darn good that it’s become our go-to weekend dish.  And bonus, it lets me get rid of that half of cauliflower that’s left over from Lemony Cauliflower Rice!


Picture taken while attempting to rip pan from my husband’s hands!


1/2 head cauliflower

Broccoli, equal to, or not, amount of cauliflower

Other pizza ingredients including, halved black and/or green olives, chopped onions, chopped green and/or red pepper, julienned uncured pepperoni, sliced smoked turkey sausage, and homemade Italian sausage

1 T ghee

3 T tomato paste

3 cloves garlic, minced or pressed

1 T white balsamic vinegar

1 t each dried oregano, basil, and parsley

Sprinkling of red pepper flakes, optional

S&P to taste 

1 T extra virgin olive oil

DISTRUCTIONS:  Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Break the cauliflower and broccoli into bite-sized pieces, place into a large bowl, and mix with other pizza ingredients of your choosing.  While these ingredients get to know each other you’re going to make the sauce.

Melt the ghee in a small saucepan and add the garlic, balsamic vinegar, spices, and red pepper flakes if you’re going to use them.  No more cooking required once the ghee is melted.  Mix well and pour the sauce over the bowl of veggies and other sundry pizza ingredients.  Mix well again.  Hands work.

Spread the mixture onto the prepared baking sheet.  Bake for about 30 minutes, until the veggies are tender.  Add salt and pepper to your liking and sprinkle with the extra virgin olive oil.  


You’re probably going to ask about this homemade Italian sausage thing.  I make my own Italian sausage because it gives me choices and it’s easy.  Also, I want to know exactly what’s going into my Italian sausage.  I purchase my ground meat at a store that sells grass fed, humanely treated, sung to sleep pigs, chickens, and turkeys.

As far as easy goes, making sausage is as easy as mixing together ground meat and spices with a little water.  You can then stuff the mixture into casings if you have that stuffing attachment for your mixer or leaf blower, or you can make the mixture into any sized patties you desire and freeze them, baked or unbaked, for future use.   


2 pounds ground pork, turkey, or chicken

2 t salt

1 t black pepper

3 T fennel seeds

1/2 cup water

1 t ground hot pepper or pepper flakes, optional

DISTRUCTIONS:  Preheat oven to 400 degrees and cover a large baking pan with parchment paper if you’re going to bake the patties.  Soak the fennel seeds in water for at least 10 minutes.  I always forget this step and nothing terrible has happened.  Mix everything together.  Hands work.  Best to wear gloves when handling raw meat.  Wash hands thoroughly before and after handling raw meat, even if wearing gloves.

At this point I drop the meat mixture, using a small scoop, onto the baking sheet, so I have meatball sized portions.  When they’re cool I either freeze them in spaghetti sauce (now you’ll want a recipe for spaghetti sauce!) or slice them in order to mix into my veggie pizza ingredients.  Or sometimes I just start popping them into my mouth.  Quality control.  It’s my story and I’m sticking to it.

Loveya – The Grandma