Skip the fathead dough and embrace your love of meat with this easy recipe that delivers a hearty, cheesy meal in just over half an hour!
They say there’s no such thing as bad pizza. But I beg to differ. I’ve had versions that tasted like cardboard smeared with tomato sauce and sprinkled with flavorless plastic that was supposed to be cheese. Then again, I’ve had amazing slices that were so thick with tasty toppings that I had to use a knife and fork so I wouldn’t waste a single crumb.
I didn’t eat any pizza for quite a while after I embraced a low-carb lifestyle. My partner made one with a fathead dough not long ago, and it was quite delicious. It actually got me thinking about what else could serve as a crust for sauce and toppings. I’ve seen French bread pizzas, pita bread pizzas, and sweet cookie pizzas. But what about a meatier option? Enter this recipe for sausage crust pizza!
The beautiful thing about this dish is that one of my favorite pizza toppings steps into the foundational role of crust. That means you get tons of spicy, complex flavors no matter what you put on top! Plus, it’s incredibly easy to make—no kneading or rolling involved—and it’s plate-ready in just over half an hour.
This pizza has become a weeknight fave for us. You just can’t beat the savory, cheesy flavors or the deep sense of satisfaction after devouring one slice.
Tips for custom sausage crust pizza toppings
Like most pizzas, this one is your blank canvas for culinary creativity. The recipe yields a delicious pie as written—but you can tweak it to match your personal cravings.
If you’re not feeling the marinara sauce, sub in basil pesto. Layer on baby spinach, mozzarella, Parmesan, and crumbled feta for a fresh, Mediterranean-inspired pie that’s packed with bright flavors. Or top your baked sausage crust with dollops of ricotta cheese, shredded mozzarella, and fresh basil for a creamy, herbaceous alternative to traditional marinara.
Another great idea is to transform your pizza into a breakfast-themed feast. Top the sausage crust with scrambled eggs, crispy bacon, and shredded cheddar or Monterey Jack cheese. Try gravy or salsa instead of marinara for added flavor, and finish with sliced green onions or a drizzle of hot sauce.
How do I store leftovers?
Let your sausage crust pizza cool completely before storing it, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze slices for up to 3 months in freezer-safe containers or resealable bags with parchment or wax paper separating layers. Thaw overnight in the fridge. Enjoy slices cold from the fridge or reheat them in a 350°F oven until the cheese melts and the sausage is piping hot throughout, about 10 to 15 minutes.
Similar recipes to try
Hungry for more versions of pizza that skip the crust? Check out these Keto Pizza Stuffed Peppers that use sweet bell peppers as the receptacles for your favorite pizza toppings. Or try this recipe for Low-Carb Pizza Soup that cooks up quickly in your Instant Pot. Looking for more of a traditional pizza experience that still keeps the carbs in check? This Keto Ranch Pizza Recipe walks you through the easy process of making a fathead crust, then topping it with zesty dressing and meaty toppings.
Sausage Crust Pizza
Ingredients
- 1 pound sweet Italian sausage or your preferred sausage
- 1/4 cup marinara sauce
- 1/4 cup mozzarella cheese shredded
- 15 grams pepperoni sliced, about 1/8 cup
- 6 black olives sliced
- 1/4 cup bell pepper diced
- 4 slices provolone cheese
Instructions
- Preheat oven to 450°F.
- Press the sausage into a round 9-inch cake pan. Aim for a thin, even layer so the crust will cook evenly.
- Bake the crust for 15 minutes.
- Remove from oven and raise the oven temperature to broil.
- Use paper towels to dab off excess grease from the sausage. If you'd like, you can transfer the crust to a baking sheet, but it will hold its shape better in the cake pan.
- Spread the marinara sauce over the sausage crust.
- Sprinkle the shredded mozzarella over the sauce. Arrange the pepperoni, olives, and bell peppers in layers on top of the cheese. Top the pizza with the provolone slices.
- Place the pizza under the broiler for 2-5 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let the pizza rest for 5-10 minutes before slicing. Serve hot.
I live in chicago and Lou Malnati’s is famous for their sausage crust pizza. They use the same full flavor Italian sausage that would normally be the first layer on top of the crust. Nothing is as good as thier butter crust dough pizza, but for ketovor folks it is not bad at all.
I haven’t tried Lou Malnati’s yet, but if it’s anything like this sausage crust, I’m definitely tempted!
Thumbs Up for this Sausage Crust Pizza!
Easy recipe, add your own toppings (I used italian sausage and added Bacon chips). I will absolutely keep this recipe. ❤️
Thanks so much Yvonne!