Sausage, Bell Pepper & Mushroom Pizza

5 Average
I took a classic pizza combo - sausage, bell pepper and mushrooms - and switched it up with a super easy crust that is D-lish! Wait till you see the secret ingredient...
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I could spend all day long trying to come up with creative toppings, but sometimes it’s hard to beat a classic combo like sausage, bell pepper and mushroom pizza. And this is a great recipe to have leftover so be sure to double it if you’re cooking for a bigger group. I recommend either reheating the pizza in a toaster oven or in a small skillet with a little melted butter. Just cover the pan with a lid near the end so it heats all the way through.

This post is part of our fall baking series and we hope you enjoy it!

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Just to switch things up we tried these pizza toppings on grain-free almond flour/cauliflower pizza dough mix from Simple Mills. We are by no means a grain-free family, but there’s nothing wrong with getting some extra veggies in our system from the crust. And it tastes great, too. Plus, I love how super easy and simple this crust is to make. It only took a couple minutes to mix it up, and since it’s grain-free, no rise time is necessary! I even made it for a quick and easy lunch.

Sausage, Bell Pepper and Mushroom Pizza on 100 Days of Real Food

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Sausage, Bell Pepper and Mushroom Pizza with a bite taken

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4 thoughts on “Sausage, Bell Pepper & Mushroom Pizza”

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  1. I love this idea and happen to be grain free but the idea of spending $14 on a pizza crust before toppings is a little pricey. Will stick to making my own. Like the toppings though.

  2. We make homemade pizza weekly. I make my own crust and sauce, but have struggled with the cheese. Fresh mozzarella has proved challenging to shred (too soft), but when sliced, it is too wet (leaking juice all over the pizza and oven/grill). Do you have any tips to help me with this?

    1. try slicing the cheese and placing on paper towels in the fridge while your crust rests. 10-15 minutes should help!!