Sausage Pepper & Onion Pizza - Low Carb

This evening hubby was had a conference he was attending until late in the evening, so it was just me for dinner. I went to Sprouts on my way home from work and picked up some fresh hot Italian chicken sausage (they make it fresh in-house without any MSG, nitrites or nitrates), red bell peppers, onions and fresh basil so I could make myself a pizza for dinner. When I got home, I removed the sausage from its casing and browned it along with some diced onion and red bell peppers. While they were browning, I quickly mixed together the dough for the pizza crust. I made my no-flax version of pizza crust, and the little tweak I did made it the best ever. Tonight, I mixed about 1/4 cup shredded mozzarella cheese into my dough and it turned out awesome (I've included that addition to the recipe as optional, but unless you are opposed to adding it, its worth adding). The mozzarella cheese browned and crisped in the crust and I loved the texture. I topped my pizza with fresh sliced basil after pulling it out of the oven. This pizza was definitely one you could pick up and eat with your hands...no fork required at all and my pizza had heavy toppings piled on! I snapped a few photos and included the recipe below. Enjoy!

Fresh out of the oven

Low Carb Herbed Pizza (No Flax)

Makes One 10" - 12" round pizza (approximately 2 servings)

Ingredients: 

Dry Ingredients

1/3 cup almond flour
1/4 cup ground chia seed 

2/3 teaspoon baking powder (aluminum free)

1/2 - 3/4 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
1/4 teaspoon sea salt, or to taste

1/4 cup finely grated Parmesan cheese
1/4 cup shredded mozzarella cheese, optional

Wet Ingredients

1 large egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil (a little more, if desired)

1 to 2 tablespoons water (start with 1 tablespoon of water and add the second, if necessary)

Toppings (Optional)  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, provolone, etc.
Vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
Meats of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

Directions:

Preheat oven to 375 degrees.  Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan, nonstick pizza pan or cookie sheet lined with greased parchment paper or non-stick foil. Use a lightly oiled rubber spatula to press the dough out to desired shape and thickness (I typically make mine about 1/4" thick - *see note below).  

Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done).  Remove cooked crust from oven.

Spread crust with a thin layer of sauce, cheese and desired toppings. High moisture fresh vegetables and raw meat toppings should be pre-cooked to prevent soggy crust. Place pizza back into oven and bake an additional 5-10 minutes until cheese is melted.  If desired, run pizza under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).

*Note:  For a crust that is flat, smooth and even in thickness, place ball of pizza dough centered between 2 sheets of lightly oiled parchment paper on prepared pizza pan or baking sheet.  Using your hands or the flat edge of an object (a large container or small rolling pin) press the dough smooth by swiping it in the direction you want the pizza crust to go.  When it is the desired thickness and shape, carefully peel off the top layer of parchment paper. If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works nicely, too.