Pizza Night! Sausage, Mushroom and Arugula Pizza

I know I haven't written anything in over a month! We went out our belated honeymoon for two weeks in February and we had family staying with us for the past two weeks. I'm finally starting to get back to my regular cooking schedule.

When I was growing up we always had pizza on Friday nights and it was a fun tradition. Pizza is one of the things I miss most being gluten free/grain free. I've finally discovered how to make the best grain free thin crust after trying a lot of different recipes. My friend Patrick created this crust recipe and it is amazing!

Sausage, Mushroom and Arugula Pizza on Grain Free Thin Crust

Crust:
One cup of almond flour
2 Tbs of melted butter (salted)
1 Tbs of unmelted butter (salted)
2 eggs
dash of salt, pepper and garlic powder

Toppings:
1/2 pound of grass fed, organic chorizo sausage (or italian sausage would work well)
6-7  mushrooms of your choice, chopped
1/2 onion, diced
1 clove of garlic, diced
1/2 red bell pepper, diced
Handful of arugula
Olive oil for drizzling
Blend of cheese-I used Asiago, Romano and Gruyere
1 small can of organic tomato paste
Italian seasoning blend
Sea salt
garlic powder

To make the crust, combine almond flour, melted butter and eggs in a bowl. Stir until combined. Add a dash of garlic powder, sea salt and black pepper. The dough will be very wet and sticky. Scoop the dough onto a sheet of parchment paper and place another sheet of parchment paper on top. Using a rolling pin, roll the dough out between the parchment paper until it is very thin. Carefully peel the top layer of parchment off the crust. Place the pizza crust (on the bottom layer of parchment) onto a baking sheet and bake at 375 degrees for about 12-15 minutes or until the crust is golden brown.

When the crust comes out of the oven, rub the remaining tablespoon of butter over the crust and sprinkle with garlic powder.

In a medium pan combine the sausage, onion, mushrooms and garlic and saute until the onion is translucent and the sausage is cooked through. I added a tiny bit of butter to the pan but the sausage should have a lot of moisture so you don't need a lot. Turn the heat to low and add the red bell pepper and saute for a few minutes.

In a small bowl combine the tomato paste with a few teaspoons of Italian seasoning and a pinch of salt and garlic powder. Add more seasoning if needed.  (Note: regular pizza sauce will not work with the almond flour crust. It will make it very soggy)

Spread the tomato paste over the almond flour crust. Add the sausage mixture to the pizza spreading it out evenly. Cover with your cheese blend.

Put in the oven for another 12-15 minutes or until the cheese is bubbly and slightly golden. When the pizza comes out of oven top with a few handfuls of arugula and a drizzle of olive oil.

Eat and enjoy!