Made a very simple pizza this evening with my gluten-free pizza crust and half a jar of Bertolli Alfredo Sauce leftover from a zucchini noodle dish we had earlier this week. Sure came out tasty and reminded me of the last deep-dish pizza we ordered out in our high-carb eating hey-day. This was not as heavy and rich as Alfredo dishes usually are, which pleased me greatly. This pizza is not suitable until you reach Phase 2 Atkins. It will fit other Keto diets if the numbers will keep you within your daily limits.
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1 recipe my Gluten-Free Pizza Crust
6 oz. pork bulk sausage
1 tsp. fennel seed, crushed
¼ c. parsley chopped
½ tsp. dried oregano (I used 2 T. fresh leaves, chopped)
Dash crushed red pepper flakes
½ c. Bertolli Alfredo sauce with Parmesan Cheese
2 c. shredded mozzarella cheese
4 oz. canned mushroom slices, drained (use slivered bell pepper if not a fan of mushrooms)
DIRECTIONS: Make the crust dough per that recipe’s instructions. Pop into 350º oven and bake 10 minutes or until very lightly browned only. Remove and set aside. While it is baking you can brown the sausage in a skillet over medium-high heat with the fennel, parsley, oregano and red pepper flakes. Turn off heat as soon as it is no longer pink (drain off any excess grease if needed). Next spoon the Alfredo sauce thinly over the entire crust with the back of a spoon. Sprinkle on half the mozzarella cheese. Evenly sprinkle the sausage over the pizza and top off with the mushroom slices. Sprinkle the remaining mozzarella on top and pop into 350º oven for about 15 more minutes to melt the cheeses and finish browning the crust. Serve with a nice green salad for a complete meal.
NUTRITIONAL INFO: Makes 8 slices, each contains:
319.3 calories, 23.9 g fat, 5.60 g carbs, 2.08 g fiber, 3.52 g net carbs, 20.2 g protein, 387 mg sodium