For Crust:
1 # Bulk Italian Sausage, hot or mild, up to you.
1 tsp. garlic powder
1 tbsp. italian herb seasoning
2 tbsp. parmesan cheese, grated
1/2 tsp. black pepper
Pre-Heat oven to 350. Using a round pizza pan, press out the italian sausage on to the pan, make sure the sausage is pushed out all the way to the edge. DO NOT GREASE THE PAN! (cause fires! but really, the sausage has enough grease, it won’t stick. If you’re worried you can use a non-stick pizza pan). Season the sausage with the remaining ingredients. Bake the crust until the sausage is almost done cooking, it should look sort of grey, not browned. Take pizza out, drain off excess grease if necessary.
For Sauce:
1 28 oz can of tomato sauce (try to find one lower in carbs! I found one at dollartree that has 4g per serving!)
1 Tbsp. Minced Garlic
1 Tbsp. Olive Oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. italian herb seasoning
Heat olive oil in a sauce pot. Add garlic and seasonings and cook until golden brown. Add tomato sauce and simmer for 15 minutes on low heat.
For toppings:
2 C. Provolone/Mozzarella Cheese, shreds – most grocery stores carry a blend of the two.
Sliced pepperoni, for topping
Parmesan cheese and Italian seasoning to taste
Time to assemble the pizza! On the par cooked crust, sprinkle 1/2 cup of shredded provolone/mozzarella. Place the pizza back in the oven to melt the first layer of cheese. Take the pizza out and spread the tomato sauce on top, use as much or as little as you want. Lay out your pepperoni and then top with the rest of the provolone/mozzarella. Place the pizza back in the oven and bake until golden brown. Let it cool before cutting and top with parmesan and herb seasoning to taste.
