Italian Sausage & Mushroom Pizza

by Jackie Wicks

Here’s a delicious gluten-free pizza recipe!

Servings: Approximately 4
3.5 Cheats/Serving


  • 1 cup almond flour 5.5
  • 3 Tbs almond butter (or grass-fed butter) 3
  • 2 omega 3-enriched eggs, beaten 1.5
  • 1/2 tsp sea salt
  • 3 tsp olive oil, divided 1.2
  • 1/2 cup yellow onion, diced
  • 4 mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 large Italian sausage, cut in 1/2” slices 3
  • 1 red pepper, diced
  • ½ cup marinara sauce or tomato sauce, with no sugar added
  • 1/2 tsp dried oregano
  • ½ tsp fennel seed
  • ½ cup cherry or grape tomatoes, sliced in half



  • Baking Sheet or Baking Stone
  • Small Bowl
  • Medium Bowl
  • Large Skillet



  1. Preheat the oven to 350°.
  2. Mix almond flour, almond butter, eggs and sea salt in a small bowl.
  3. Cover a baking sheet with 2 tsp olive oil (if using a stone, no oil needed), then spread the mixture over it, making a 1/4˝ thick crust.
  4. Bake for 10 minutes.
  5. Meanwhile, add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium-high heat until the sausage is browned and the onions are slightly translucent.
  6. Remove from skillet and set aside in medium bowl.
  7. Add garlic and red pepper to the skillet. Sauté the vegetables for about 4 minutes, or until slightly tender.
    ***Note: do not cook the vegetables entirely in the skillet or they will be too soft when cooked on the pizza***
  8. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables.
  9. Sprinkle with oregano and fennel seed
  10. Bake for 20-30 minutes.
  11. Remove from oven when fully cooked
  12. Top with sliced tomatoes.
  13. Carefully lift the slices out of the pan as the dough will still be soft.

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