This simple, 2-ingredient crust, piled high with veggies and sausage, will leave everyone scrambling for a slice of the pie!
Serving Size: 2 slices (230g)
Prep Time: 20 minutes
Total Time: 40 minutes
Nutrition Facts: 324 calories / 41g carbs / 20g protein / 9g fat
- 2 links (182g) “Johnsonville’ turkey Italian sausage
- 1 ¾ (210g) cup self-rising flour
- 1 cup (226g) plain non-fat Greek yogurt
- ¾ cup (189g) “Ragú” homemade style pizza sauce
- 1 cup (112g) “Kraft” Italian five cheese shredded cheese
- ½ (60g) red bell pepper (thinly sliced)
- ½ cup (44g) broccoli florets (chopped into bite-sized pieces)
- ½ cup (73g) cherry tomatoes (halved)
- ½ cup (43g) mushrooms (thinly sliced)
- ¼ (30g) small red onion (thinly sliced)
- Preheat the oven to 425 degrees.
- Remove casing from sausage. Spray saute pan with nonstick cooking spray and cook sausage. Crumble and set aside.
- While sausage is cooking, mix together the self-rising flour and Greek yogurt in a large bowl until it forms a thick dough.
- Turn dough out onto a piece of parchment paper and use a rolling pin to roll into a 12-inch circle. Slide the dough and parchment paper onto a large baking sheet or pizza pan.
- Place the pizza dough into the preheated oven and bake for 4-5 minutes. Remove from the oven and evenly spread on sauce, leaving a half-inch border around the edge.
- Evenly sprinkle half of the cheese over the sauce, followed by the veggies, crumbled sausage, and the remaining half of the cheese.
- Return pizza to the oven and bake for an additional 11-13 minutes, until the cheese is melted and bubbly.
- Cut into 10 slices and serve warm.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Any brand of pizza sauce, shredded cheese, and turkey sausage can be substituted, as desired (macros will vary slightly across brands).
- If turkey Italian sausage is unavailable or a lower fat option is preferred, try cooking up an equivalent weight of lean ground turkey with 1 teaspoon Italian seasoning (macros will vary).
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