I’m so completely in love with my new Italian Sausage Crumbles that I had to find a pizza to make with the crumbles right away. I found this simple, yummy-sounding Meatless Meatball Pizza in my Betty Crocker cookbook. The original uses chopped up veggie burgers, but I think my Italian sausage crumbles will be even yummier (not to mention that they use whole unprocessed food). I’m super excited about this pizza. And it’d be a really easy conversion to vegan; just swap in dairy-free Mozzarella.
Italian Sausage Pizza
Adapted from Meatless Meatball Pizza.
Ingredients for 4 servings
- 1 12-inch pizza crust (I use Betty Crocker’s recipe)
- 1/2 cup marinara or pizza sauce
- 1 1/2 to 2 cups Italian Sausage Crumbles (unbaked)
- 3 tablespoons sliced black olives
- 1 1/2 cups shredded Mozzarella*
*Note: use dairy-free Mozzarella shreds for a vegan version
Preheat oven to 425. Pre-bake crust without toppings on a large cookie sheet spread with cornmeal at 425 for 7-9 minutes. Leave oven on. Pull crust out and spread on sauce, top with Italian sausage crumbles, black olives and Mozzarella.
Bake at 425 for an additional 8-10 minutes, or until cheese is melted.
This pizza was incredible. The Bug and I were completely in love with it. Goose and the husband liked it, but not quite as much as Bug and I. But the great thing about pizza is you can do multiples and have varied toppings for everyone. Bug and I will definitely repeat these toppings for ourselves. Fantastic.