low-carb sausage crust
Let’s Talk: Why Am I Always Making Sausage Crust?
You know how sometimes you get a wild craving for pizza, but you’re also trying (kind of?) to avoid carbs? Enter this low-carb sausage crust. I discovered it during one of those late nights when the usual cauliflower crust felt just a bit… well, too healthy—or maybe I simply didn’t fancy washing my food processor again (it’s always a pain, isn’t it?). Anyway, my brother once dubbed this “meatza” and I still can’t say it without grinning. Tip: it’s a lot easier to whip up than pronouncing “meatza” with a straight face.
Why You’ll Love Making This (Or, Why I Keep Coming Back)
I make this when I want comfort food but don’t want to mess with dough (let’s be honest, I am not kneading anything on a Wednesday). My family goes bonkers for it, even my sister who swore off all things sausage after an unfortunate camping breakfast incident. Plus, there’s zero risk of ending up with a soggy middle, which was my downfall the first two (ok, three) times I tried cauliflower bases. It’s pretty much impossible to mess up—unless you forget it’s in the oven, but who’d do that twice?
Here’s What You’ll Need (But Honestly, Sub in What You’ve Got)
- 500g ground sausage (spicy or mild, go wild—sometimes I use chicken sausage when I’m feeling healthy-ish. Gran used to say you have to buy from the butcher, but really, whatever’s on sale works fine.)
- 1 egg (free range makes you feel virtuous but it won’t change the result much)
- A large handful of shredded cheese (mozzarella is classic; cheddar, or, weirdly, gouda works too. Or just toss in a mix.)
- 1 tsp dried Italian herbs (If you want—or just pinch some oregano and call it a day)
- Salt & pepper—I nearly always forget the pepper and, honestly, can’t taste the difference
- Optional, for adventurous days: garlic powder, onion flakes, crushed chili, shredded zucchini (for sneaky veg!), whatever is kicking around in your spice drawer
Let’s Get Cooking (and Maybe a Bit Messy)
- Preheat your oven to 400°F (200°C) while you hunt for a baking tray—don’t stress if you can’t find parchment, a little oil rubbed on the tray usually stops sticking just fine.
- In a big bowl, mix the sausage, egg, cheese, herbs, and whatever else you’ve decided to throw in. I recommend using your hands (it’s a bit therapeutic after a long day), but a spoon works if you’re squeamish.
- Now, squish the mix out onto a lined (or greased) tray and spread it into a circle about 1/2 inch thick. Don’t worry if the edges look weird—it’ll firm up. Sometimes mine always seems lopsided but tastes the same.
- Bake for 15–20 mins until it’s browned and doesn’t look raw anymore. This is where I usually sneak a cheeky corner—just to “check.”
- Take it out, dab off any extra grease with paper towels (or a napkin—guilty), then add your chosen toppings and pop it back in for another 8–10 mins. (If you want your cheese all bubbly and golden, crank up the heat at the end. But keep an eye on it!)
- Let it sit a minute before slicing. Or don’t—sometimes patience just isn’t there.
Notes from the Messy End of the Counter
- Actually, I find it works better if you press the edges a bit thinner so they crisp up—took me about a year to notice this.
- Avoid using super fresh sausage meat—the kind packed with liquid—unless you want to spend your time pouring off grease. Live and learn.
- If the crust shrinks a lot: it’s normal, don’t fret. Maybe form it a bit bigger to begin with.
Variations That (Mostly) Worked
- Turkey sausage is pretty decent, lighter and still plenty of flavor.
- Once I tried a veggie sausage, but honestly, it just got mushy and sad—maybe you’ll have better luck?
- Mixing in diced jalapeños with the sausage adds a little kick (and clears the sinuses!).
- Cheddar and chorizo together? It’s a bit extra, but for spice-lovers it’s spot on.
Do You Really Need Fancy Gear?
A rimmed baking tray is handy, but I’ve managed with a pizza stone in a pinch—just line it well or you’ll be scraping sausage bits off for days. If you don’t have parchment, just oil the tray and cross your fingers (hasn’t failed me yet). And I once used a pie dish in a fit of “creativity”—turned out more like a deep-dish pie, but still good!
How I Store It (Sort Of)
I mean, in theory, you can let this cool, wrap it up, and stash it in the fridge for up to three days. But between my partner doing “quality control” and the kids raiding the leftovers, it’s honestly never there by day two. If you somehow have willpower, cold sausage crust makes a quick-lunch dream.
Serving: Do What Feels Right
We always slice this into wedges and top with a big handful of rocket, or sometimes pickled onions if I’m feeling fancy. My partner dumps hot sauce on everything; I like a dollop of pesto on the side when I remember. It’s also strangely good with a plain old green salad if you’re trying to be virtuous (or make it look like you eat vegetables sometimes).
Things I Wish I’d Known Before
- I once rushed the baking since everyone was “starving” (their words, not mine) and the crust ended up doughy in the middle. Maybe don’t do what I did.
- Trying to load on too many wet toppings (looking at you, fresh tomatoes) makes it a bit soggy. Stick with less pile-on, more flavor punch.
- Actually, I reckon making two smaller rounds crisps things up more evenly, though it looks less dramatic for serving—swings and roundabouts.
I Get Asked (Surprisingly) Often…
- Can I freeze sausage crust?
- Yes, technically. But it does go a bit weird when reheated in the microwave, so try oven reheating if you can be bothered. Or just eat it cold (it’s honestly fine—I do)
- What kind of sausage should I use?
- Literally whatever you like—I’ve even used breakfast links in an emergency, though the spices are a bit odd (but not bad, actually!)
- Is it spicy?
- Depends! Use mild sausage if you’re feeding kids or just not keen on heat. Or go all out with spicy, like my uncle does (then wonders why the kids won’t eat it).
- Do I really need cheese in the crust?
- I think so, but you could probably leave it out. It’ll be a little less rich, but it holds up okay. Maybe add an extra egg for good luck?
- Can I make it ahead?
- Sure, prep the crust, bake, let it cool, then add toppings and bake again whenever you need it. On second thought, it’s a bit better fresh, though.
Apologies for rambling, but once I start talking food—well, you know me. Anyway, let me know if you give this a go or have sausage suggestions of your own. Happy baking (and snacking before serving)!
Ingredients
- 1 lb (450g) ground Italian sausage
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large mixing bowl, combine the ground sausage, egg, mozzarella cheese, Parmesan cheese, garlic powder, oregano, black pepper, and red pepper flakes.
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3Mix thoroughly until all ingredients are well incorporated.
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4Transfer the sausage mixture onto the prepared baking sheet and flatten it into a 12-inch (30 cm) round crust about 1/2-inch thick.
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5Bake in the preheated oven for 20–25 minutes, or until the sausage crust is golden brown and cooked through.
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6Remove from oven and let cool slightly before slicing and serving. Enjoy as a pizza base or as a savory breakfast crust.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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