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!
Sponsor Shoutout: Simple Mills
Just to switch things up we tried these pizza toppings on grain-free almond flour/cauliflower pizza dough mix from our sponsor 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. If you want to give it a go, you can find it on their site, on Amazon, or at a store near you.
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