Sausage, Bell Pepper & Mushroom Pizza

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!

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

Sausage, Bell Pepper & Mushroom Pizza 1

Sausage, Bell Pepper and Mushroom Pizza

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...
5 from 1 vote
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Print Recipe
Servings: 6 people


  • 1 tablespoon butter
  • 3 shallots peeled and thinly sliced
  • 1 green bell pepper cored, seeded and diced
  • 4 ounces mushrooms sliced
  • 2 links Italian sausage mild
  • 1 recipe whole-grain pizza dough I used 2 boxes of Simple Mills Pizza Dough
  • 1 can pizza sauce
  • 1 8 ounce package mozzarella cheese shredded or sliced
  • parmesan cheese freshly grated, for serving


  • Melt the butter in a large skillet over medium heat. Add the shallots, green peppers and mushrooms and cook until the veggies begin to soften, about 3 to 4 minutes.
  • Take the casing off the sausage and discard. Add the sausage to the pan and break it up with the spatula. Cook until done all the way through (no longer pink), about 5 to 6 minutes. 
  • Roll out your pizza dough of choice (try my homemade recipe or follow the Simple Mills box instructions - I used 2 boxes) and top with a thin layer of pizza sauce, shredded mozzarella, and then the sausage mixture. Bake according to pizza dough directions, top with freshly grated parmesan cheese, slice and serve.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sausage, Bell Pepper and Mushroom Pizza
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 888mg39%
Potassium 606mg17%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 7g8%
Protein 8g16%
Vitamin A 625IU13%
Vitamin C 26mg32%
Calcium 28mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Sausage, Bell Pepper and Mushroom Pizza with a bite taken

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

  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!!

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