I love pizza!!! That has been one of the hard things about going grain free. Pizza. I could eat it once or twice a day.
Sometimes you just get a need for pizza.
Imagine if a loaded deep-dish pizza had a three-some with baked ziti and a head of cauliflower. Their baby would look something like this. Cauliflower, homemade Italian sausage, pepperoni, veges, three kinds of olives, two kinds of cheese and more.
I like to make my own pork sausage.
- 1/2 pound Italian sausage browned
- 1 small onion
- 1/2 cup mushrooms crimini, diced
- 1/2 green pepper medium dice
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 2 ounces pepperoni
- 2 cups pizza sauce
- 1/2 cup olives sliced (I used a blend of kalamata, Nicoise and Misson, but you could use simple black olives)
- 1 cup mozzarella shredded
- 3/4 oz parmigiano reggiano finely grated
- 1/2 tsp Dried oregano
- Reserved pepperoni
- Reserved olives
- 1/2 cup mozzarella
- parmigiano reggiano grated
- Dried oregano
- Preheat the oven to 400F
- Cut the cauliflower into smallish florets, removing the stem
- In a medium bowl, toss the florets in oil to coat
- Place them on a baking sheet
- Roast in the oven for 20-30 minutes until caramelized, mixing them around occasionally
- Drop the oven temperature to 350F
- Brown the Italian sausage in a frying pan
- Remove from pan and reserve
- Saute the onions, mushrooms and peppers until the onion are translucent
- Add the garlic and saute for about 30 seconds
- Add the white wine to deglaze the pan
- Add in the sausage and simmer for a few minutes until the wine is reduced to a thick sauce
- Add the marinara sauce
- Mix the roasted cauliflower, marinara sauce, sausage, pepperoni, olives, paramigiano and oregano together in a bowl.
- Transfer to an 8x8 baking dish. I like to use glass
- Cover with a layer of mozzerella cheese.
- Decorate with reserved pepperoni and olives
- Give it a light dusting of paramigiano cheese.
- Sprinkle with oregano
- Bake at 350F until cheese has melted and the sides are bubbling, about 20 minutes
- Let it rest for 5-10 minutes if you can stand it.
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