Sausage and Mushroom Keto Pizza on KALE crust is a dreamy low-carb pizza recipe that is loaded with flavor! Kale crust is not only a fabulous low-carb option for folks watching their blood sugar, but it’s packed with vitamins and antioxidants!
…So you can look at this as an immunity-boosting pizza 😉
It’s basically salad.
I know…kale pizza crust?
Insert eye roll.
But before you delete me from your life, check it out: Kale crust is actually a pretty solid option for getting your pizza fix. Does it bear any actual resemblance to real pizza crust? That would be a solid N to the O.
However, if you’re in the mood for cheese and you need a caravan by which to get it to your face, kale crust may just be a great option for you. The entire purpose of pizza is to fill your cheese Vitamin tank anyway, am I right??
Let’s take a step back.
Tell Me About This Kale Crust:
Okay, I’d be happy to.
If you’ve been around my site for a few years, you may be familiar with my Kale Pizza Crust. Have you made it yet? Have you made it yet?
The concept is simple: procure a bag of frozen kale, thaw the thing, and mix it up with eggs to form the base of your pizza. Don’t worry…I have a whole tutorial on it. I wouldn’t leave you hanging.
Now that we’ve warmed up to the thought of using kale as pizza crust, let’s talk about this particular pizza. I went with bell pepper, sun-dried tomatoes (underneath the cheese to keep them tucked in), garlic, turkey Italian sausage, and mushrooms.
The cheese? Classic mozzarella with a gruyere infusion.
When it comes to the sausage, I go with a ground turkey Italian sausage that’s sold in a chub (as opposed to links), although you can go with your absolute favorite sausage.
I like turkey sausage because it is leaner (less grease on your pizza) while still being super flavorful. I use Diestel Turkey Italian Sausage, which is sugar-free. Be sure to read the nutrition label of whatever sausage you use, as most store-bought sausages contain sugar.
How to Make Keto Pizza:
^This is for SEO purposes…I know you actually know how to make pizza…you’re a strong, independent human.
But for the sake of conversation, let’s talk about how to make keto pizza.
Select your toppings. Sausage, mushrooms, peppers, garlic, and sun-dried tomatoes are all low-carb, loaded with flavor, and everyone loves them. Don’t ask me why…I don’t make the rules, I’m just bound by reality.
You can also go with bacon, chicken, onion, olives, pepperoncinis…maybe even something I’ve never heard of. Some people freak out when you mention pineapple, so I won’t say anything about pineapple. At all. Pineapple. It’s not low-carb. Have you cancelled me yet?
Cool. Let’s move on to the sauce.
Is pizza sauce low-carb? Store bought pizza sauce is not technically low-carb if it has sugar in it, albeit how much sauce are you actually using?? Don’t be a victim… select your sauce based on your carb needs. If you really want to let your hair down, you can always use a classic basil pesto sauce!
Once you have your crust, toppings, and sauce figured out, you’re ready to proceed forth to lock it all down with cheese. A pizza marriage, if you will.
Everything gets layered, baked, and eaten. If you haven’t already figured out that melted cheese is hotter than lava, let me save you some pain. Melted cheese is hotter than lava…give it a blow before you get crazy. 😉
How Many Carbs Are in This Pizza?:
This is really the only thing you were wanting to know anyway 😉
9 net carbs If you eat 1/4 of the pizza.
One trick I always, always employ with my vegetable toppings, is I sauté them before I use them as toppings.
Sure, they get cooked in the oven, but not enough in my humble opinion. I like my bell peppers soft and almost caramelized and I enjoy my mushrooms softer as well. The pre-sauté gives the vegetables WAY more flavor and also makes them tender, making them easier to chew through.
SO! I sauté the bell pepper and mushrooms with garlic and then add the turkey Italian sausage. Once cooked, I spread the mixture over my be-sauced and be-cheesed pizza, bake it all up in the oven, then dine.
- Omit the garlic to make low-FODMAP.
- Replace the gruyere with more mozzarella.
- Replace turkey Italian sausage with your favorite sausage, pancetta, prosciutto, or chorizo.
- Add spinach. You can never get enough green. 😉
- Omit bell peppers or replace with onion or artichoke hearts.
- Get creative! Do your thang!
Check out my pizza archives for more pizza inspiration!
Do it for the cheeeeeese!
- Prepare the Kale Pizza Crust according to instructions (or use cauliflower pizza crust or almond flour pizza crust).
- Preheat the oven to 400 degrees F. Spread the sun-dried tomatoes over the pizza crust evenly, followed by the mozzarella and Gruyere cheese.
- Heat the olive oil over medium heat in a large skillet. Add the bell pepper and saute, stirring frequently, until bell pepper begins to soften, about 1 to 2 minutes. Add the mushrooms and garlic and continue sauteing, stirring frequently, until mushrooms soften and begin to turn brown, about 2 to 3 minutes.
- Scoot everything off to one side of the skillet and add the ground turkey Italian sausage. Cook, stirring occasionally, until sausage is cooked through, about 3 minutes.
- Evenly spread the sauteed vegetables and sausage over the pizza (on top of the cheese). Place in the preheated oven and bake 10 minutes, or until cheese is melty and golden-brown.
- Remove pizza from the oven and allow it to cool 5 minutes before slicing and serving.
*Replace Gruyere with more mozzarella if desired
This meal equates to 9 net carbs if you eat 1/4 of the pizza.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 395Total Fat: 24gUnsaturated Fat: 0gCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 38g