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  • Wheat-Free Pizza Crust:
  • 1/4 cup extra-virgin olive oil, divided {1.75oz}
  • 1 lb. bulk or loose sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 wheat-free pizza crust
  • 2 cups sugar-free pizza or marinara sauce
  • 8 oz. fresh mozzarella, thinly sliced
  • 1/2 red or green bell pepper, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons grated Parmesan or Romano cheese {.5oz}
  • 1.5 cups shredded mozzarella cheese {6oz}
  • 1.5 cups ground almonds {5 1/8oz}
  • 1/4 cup garbanzo bean {chickpea} flour
  • 1/4 ground golden flaxseed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1/4 cup extra-virgin olive oil {1.75oz}
  • 1/2 cup water


Adapted from


Step 1

In a food processor, pulse mozzarella until it becomes granular in size.

In a large bowl, combine mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder and salt. Stir in eggs, oil and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14" round. Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake 20 minutes at 350°F.
Per Serving=185 Calories/9g Protein/5g Carbs/16g Total Fat/3g Sat Fat, 2g Fiber/153mg Sodium

Preheat oven to 350°F.
In a skillet over med-heat, heat 2 tablespoons of the oil. Cook sausage, onion, and garlic 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place pizza crust on a baking sheet. Top with sauce, mozzarella, sausage mixture, bell pepper, oregano and Parmesan or Romano. Drizzle remaining 2 tablespoons oil over the top.

Bake 10 minutes, or until browned and the cheese melts.

491 Calories/23g Protein/17g Carbs/38g Total Fat/9g Sat Fat/6g Fiber
664mg Sodium

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