From the September/October 2011 issue
By: Sarah
Makes 30



  • 1- 2 large zucchinis, thinly sliced into rounds (should make approximately 30 slices)
  • 1/2 cup almond meal
  • 1/2 tablespoon dried oregano
  • ½ teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • Pinch of cayenne pepper
  • Fresh ground black pepper to taste
  • 1 egg


  • 2 mild Italian sausage links,cooked and sliced into rounds (US Wellness Meats works well!)


  • 1 cup finely diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons finely diced fresh basil
  • ½ tbsp fresh rosemary, minced
  • 1 teaspoon crushed garlic
  • Pinch of sea salt and black pepper to taste


  1. Preheat oven to 450.
  2. In a medium sized bowl mix together the almond meal, oregano, garlic powder, sea salt, cayenne pepper, and black pepper.
  3. In a small bowl, whisk the egg.
  4. Dip one zucchini slice at a time first into the egg and then into the almond meal mixture, coating each side. Shake off any excess almond meal mix and place each zucchini “crust” on a well-greased baking sheet (use either coconut oil or grass fed butter to grease the baking sheet).
  5. Bake the zucchini for 12 minutes on one side, flip and bake for an additional 5 minutes on the other side.
  6. While the zucchini is in the oven, cook your sausage and prepare the sauce. For the sauce, first add the diced tomatoes into a sauté pan and cook over medium heat for 3-5 minutes. Add the tomato paste and mix well. Add the remaining ingredients, stir and let simmer for another 3-5 minutes over medium low heat.
  7. To arrange the pizzas, spread a bit of sauce on each zucchini crust and top with a slice of sausage.
  8. Garnish with a bit of fresh basil if desired and enjoy!