Tuesday, May 31, 2016

Sausage, Peppers & Vidalia Onions - Low Carb Cheesehead Pizza

This evening I made my Cheesehead Pizza Crust and topped it with classic "Sausage, Peppers & Onions." I used Publix Greenwise Italian Chicken Sausage Links that I removed from their casings and browned in a bit of olive oil and broke it up as it browned and added a couple generous pinches of red pepper flakes. I sliced red bell peppers and thinly sliced Vidalia onions and topped the crust with pizza sauce and shredded mozzarella cheese. It turned out amazing! It was the perfect combination of salty/spicy Italian sausage paired with the natural sweetness of red bell peppers and my favorite Vidalia onions. I snapped a quick photo below. If you haven't tried my Cheesehead pizza crust yet, you need to add it to your list of things to try before you die (well, maybe that's a bit dramatic...but you need to at least put it on your "to-do" list). LOL You can find the recipe here...Cheesehead Pizza Crust. Enjoy!

Vidalia onions make everything better...accept no imitations! 



Vicki said...

Absolutely the BEST low carb pizza crust EVER! The only thing I would try differently the next time is to slide the crust off of the parchment directly onto the pizza pan after the initial cooking time - to try to get a bit more crisp. Other than that, this was really wonderful and will become a staple in my house!

Gourmet Girl Cooks said...

Hi Vicki,

So happy you are enjoying the pizza crust. Great idea about crisping the crust up, too. I'm so happy you are enjoying the crust! Thanks for letting me know. :-)