Toppings:
1 medium onion, sliced
1 tbsp olive oil
8 oz. baby spinach
1 medium Bell pepper sliced, (any bell pepper, green, red, yellow, or orange)
½ c. pizza sauce (leave out the sugar)
2 tbsp fresh garlic passed through a garlic press
2 c. shredded mozzarella cheese
½ c. shredded sharp cheddar cheese
How to make Keto Sheet Pan Pizza with Sausage Crust
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the uncooked sausage meat, cream cheese, almond flour, coconut flour, 1 ½ c. mozzarella cheese, Parmesan cheese, and eggs in a medium bowl. Mix well until combined.
Step 3: Using kitchen pan spray, grease a 13 x 9-inch quarter sheet pan.
Step 4: Into the prepared pan, press the mixture, forming an even edge around. If using a not cold mixture, pop the filled pan in the fridge for about 30 minutes. This will ensure to firm up the crust.
Step 5: Place in the preheated oven and bake for about 12 minutes. Turn the pan halfway through baking.
Step 6: In the meantime, heat the olive oil in a medium skillet over medium heat. Once the oil is hot, add the onions and peppers to the pan and saute for about 10 minutes or until slightly tender. Now, add the spinach and continue to cook for a minute more until wilted.
Step 7: To the pan, stir in the garlic. Then, take the pan off the heat.
Step 8: Immediately spread the pizza sauce on the bottom of the crust as soon as it comes out of the oven. Top the pizza sauce with cooked veggies from the pan and sprinkle with cheddar and mozzarella. Return to the oven and resume baking for about 25 minutes or until browned and melty. Shift the oven to broil for about a minute until the top is browned to your preference.
Step 9: Before serving, slice into eight portions. Enjoy!
Nutrition Facts:
Serving Size: 1 slice, Serves: 8
Amount Per Serving: Calories 359, Total Fat 16.6g 21%, Saturated Fat 5.5g, Trans Fat 0g, Polyunsaturated Fat 0.7g, Monounsaturated Fat 2.7g 0%, Cholesterol 89.8mg 30%, Sodium 749.9mg 33%, Total Carbohydrate 13.1g 5%, Dietary Fiber 4.3g 15%, Sugars 4.9g, Protein 29.1g 58%
