Gluten-Free Cauliflower Crust Italian Sausage Pizza

Posted On Feb 28, 2024 By Brandy Gales

Gluten-Free cauliflower crust Italian sausage pizza

Who doesn't love pizza?! Now, with these lovely cauliflower crusts, you don't have to have any guilt if you avoid carbs or gluten. Believe me, the combination of the sausage, corn, arugula, and mozzarella is so tasty you won't miss the traditional pizza crust!

Prep time: 10 minutes

Bake time: 10 minutes

Total time: 20 minutes

What You Need

  • 1-2 frozen cauliflower pizza crusts
  • 1 tablespoon extra-virgin olive oil, plus more for topping
  • 1/4 cup tomato sauce
  • 8 oz. freshly shredded mozzarella
  • 1 lb. pound mild Italian sausage, cooked and crumbled
  • 1 teaspoon red pepper flakes
  • 2 ears of sweet yellow corn (husks removed)
  • 1 red pepper cut into slices
  • 1 cup arugula, for topping
  • Salt and pepper to taste
cauliflower pizza crust, bell peppers, arugula and corn

What You Will Do

  • Preheat the oven to 400° F.
  • On a baking sheet, drizzle the 1 tablespoon of extra virgin olive oil and make sure the sheet is coated.
  • Place the frozen cauliflower crust on the baking sheet and bake for 10 minutes to allow the crusts to crisp up.
  • Remove the crusts from the oven, leaving them on the baking sheet to cool.
  • Meanwhile, in a skillet, cook the Italian sausage crumbling with a wooden spoon as you cook. Add in the red pepper flakes and salt and pepper to taste.
  • Once the sausage is cooked through and no longer pink, add in the chopped red pepper to warm, this will take only 2 minutes. Once the mixture is combined and warm, remove from the stovetop and place to the side.
  • Bring a pot of salted water to a boil and place in the 2 ears of corn. Boil for 3-5 minutes. Remove the corn from the water and allow to cool.
  • Once the corn has cooled, using a paring knife slice the kernels off the corn.
  • After the crusts have cooled, start to assemble.
  • Spread the tomato sauce over the crusts and top with the freshly shredded mozzarella. Sprinkle the sausage, red peppers, and corn evenly over the cheese.
  • Place the baking sheet back in the in the oven and bake for 10-12 minutes, until the cheese is melted and starting to brown.
  • Remove the pizzas from the oven and allow to cool for five minutes.
  • Top with the fresh arugula, a drizzle of olive oil, and salt and pepper if you like.
  • Serve immediately after slicing!

Recipe Tips:

  • Add one tablespoon of salt to your pot of water before boiling the corn.
  • This will keep for three days in an airtight container in the refrigerator.

Now the last thing you have to do, as my daughter would say, is "Eat, eat."