
From the September/October 2011 issue
By: Sarah Fragoso – sarahfragoso.com
Makes 30
Ingredients
Crust
- 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
Topping
- 2 mild Italian sausage links,cooked and sliced into rounds (US Wellness Meats works well!)
Sauce
- 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
Directions
- Preheat oven to 450.
- In a medium sized bowl mix together the almond meal, oregano, garlic powder, sea salt, cayenne pepper, and black pepper.
- In a small bowl, whisk the egg.
- 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).
- Bake the zucchini for 12 minutes on one side, flip and bake for an additional 5 minutes on the other side.
- 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.
- To arrange the pizzas, spread a bit of sauce on each zucchini crust and top with a slice of sausage.
- Garnish with a bit of fresh basil if desired and enjoy!

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