Crustless Sausage and Veggie Pizza

If you're allergic to tomatoes and gluten (wheat) like me, it

can be really hard to satisfy your craving for a good pizza. I love making traditional pizza with gluten free frozen pizza crusts but some of them do NOT taste so great. This is a great recipe that is super easy but also cuts down on calories since there is no crust.  It's also great for those people who are eating low-carb.  It's very loosey-goosey as my mother always says.  You can use whatever leftover meat and veggies you have in the fridge. It's the olive oil, garlic and Italian seasonings that really make it taste like pizza.

First, brown your favorite ground meat - I love to use turkey sausage but it works the same for any ground or shredded meat - like chicken or pork! Add 2 tsp of olive oil (or oil of your choice) to the bottom of the pan. I also like to add a clove of minced garlic and a chopped onion to the meat while it is cooking. Crumble the meat as it cooks until it gets "browned" like the picture above.  (When I took this picture it didn't have the garlic or onions added).  I then add Italian seasoning (or oregano, basil, and thyme), salt and pepper to taste.

While the meat is browning, slice and/or dice up the veggies of your choice and add them to a 9 x 9 square pan.  (You could also use a round one, it doesn't make any difference.)  I normally like to dice the veggies but this time I didn't. I used red pepper, zucchini, and asparagus. The oil from the meat will be enough to keep it from sticking to the sides of the pan.  If you're worried there isn't enough, then spray the pan with cooking spray.  Add the ground meat on top of the vegetables, then cover with shredded mozzarella.  Pop it in the oven at 350 degrees until it's melted and bubbly and viola dinner is served!

Ingredients Needed:

Salt, pepper and Italian seasoning to taste

1 lb. ground or shredded meat 

• turkey sausage, sausage, turkey, chicken, or beef

1 onion

1-2 garlic cloves

4-8 oz. shredded mozzarella

2 cups veggies of your choice cut or diced

• I've used carrots, sweet peppers, zucchini, squash, broccoli, cauliflower but really any will work.