Zucchini crust pizza with sausage and peppers
Sausage and peppers is the topping a zucchini crust wants: savory enough to stand up to a vegetable base, and the peppers roast in the sausage fat while the crust bakes.
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Ingredients
For the whole dish · serves 4
- Zucchini1¼ lb
- Eggs2
- Parmesan2 oz
- Italian sausage8½ oz
- Shredded mozzarella4 oz
- Bell peppers4 oz
- Pizza sauce3½ oz
- Olive oil1 tbsp
- Dried oreganoa teaspoon
- Sea saltto taste
Served with
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+3g net · 140 kcal · 10 min · together 11g net, 570 kcal
Method
5 steps · 45 minutes
- Heat the oven to 425F. Grate the zucchini coarsely, toss it with a good pinch of salt, and leave it in a sieve for 10 minutes.
- Wring it out in a clean towel until almost no liquid comes. A cup of water can come out of three zucchini, and every drop left in stays in the crust.
- Mix it with the egg, parmesan and oregano, press it out thin on parchment, and bake for 20 minutes, until browned and dry at the edges.
- While it bakes, brown the sausage, broken into small pieces, with the sliced peppers in the oil, about 8 minutes.
- Spread the sauce over the crust, add the sausage, peppers and mozzarella, and bake for 10 minutes more, until bubbling.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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