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Low Carb, Low Sugar Life : Got a craving for pizza?

Sometimes it’s a little hard getting out of the holiday frame of mind, but this roasted vegetable sausage “pizza” makes it easy to eat healthier and still feel indulgent!

Roasted Vegetables Sausage “Pizza”


  • *Florets from 1 head of cauliflower
  • *Florets from 1 bunch of broccoli
  • *1 red bell pepper, julienned (cut in thin strips)
  • *1 cup of mushrooms sliced
  • 1/2 cup cherry tomatoes sliced in half
  • 1/2 cup of fresh basil leaves, torn into bite size pieces,
  • 1 tablespoon dried oregano
  • 1/2 pound of sweet Italian sausage removed from the casing
  • 1/2 pound of hot Italian sausage or chorizo removed from the casing
  • 5 oz. pepperoni slices or smoked beef Kiolbassa sliced
  • 1 cup grated mozzarella or mix of your favorite grated cheeses
  • 8 oz. fresh mozzarella sliced into 1/4 inch slices
  • 2 cups low sugar pizza sauce, such as Muir Glen
  • 1 tablespoon of red pepper flakes
  • salt and pepper to taste
  • olive oil (about 2 – 3 tablespoons, but more if needed)
  • 1/2 cup grated Parmesan

*you can substitute or add other vegetables


Preheat oven to 425 degrees. Line a large sheet pan with parchment or foil (if using foil, be sure to spray it with a non-stick spray  not while pan heats, but right before adding the sausage, to avoid food from sticking, especially all the yummy melted cheeses), stick the pan in the oven while it preheats so that it gets hot before you put the ingredients on top – it helps them brown faster.  I do this when roasting vegetables, to help them cook faster and brown more evenly.

Fill a medium to large pot with water, enough that would cover the cauliflower and broccoli, and add 2 to 3 teaspoons  of salt.  Heat the pot on high and get the water to a rolling boil.  Add the cut up broccoli and cauliflower, the water temperature should drop so that the water isn’t bubbling when the vegetables are first added.  As soon as the water starts to bubble again, remove the pot from the stove and drain the vegetables in a colander, running cold water over it to stop it from cooking any further.  The vegetables should be softened, but still have a crunch to them.  Pat dry. Set aside.

Break the sausages and chorizo into tablespoon size bits and drop them on the hot cookie sheet.  Drizzle the meat with a little olive oil. Put in the oven on the middle rack to cook  for about 7 to 10 minutes or until cooked.

Meanwhile, put the cauliflower, broccoli and other vegetables in a large bowl and toss with the pizza sauce, the grated cheeses (except for the Parmesan), herbs, red pepper flakes, the sliced pepperoni, and a teaspoon each of salt and pepper.  Once the sausages are cooked, remove the tray from the oven and add the vegetables with the sausages, stirring it so that the oils from the sausage mix with the vegetables to add their flavor to them.  Drizzle the vegetables with a little olive oil.  Scatter the fresh mozzarella slices on top.  Place the tray back in the oven in the top third of the oven for another 10 minutes, or until the cheese is melted and the cauliflower and broccoli is tender.

Remove from the oven and sprinkle the Parmesan cheese on top.  Let it cool for about 5 minutes and then serve.  Buon Appetito!

Have fun with this recipe, adding  or substituting your favorite vegetables and meats, like you would on a regular pizza.  I sometimes even toss in some pesto sauce with the vegetables before roasting.