Cauliflower Flatbread Pizza with Sausage and Roasted Veggies

A grain-free, dairy-free pizza alternative featuring a fluffy cauliflower crust and savory toppings, satisfying pizza cravings without compromising Whole30 rules.

Cuisine: American

Category: Sheet Pan

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 medium head cauliflower
• 2 large eggs
• 1/4 cup almond flour
• 1/2 lb chicken sausage
• 1 cup cherry tomatoes
• 1/2 cup mushrooms
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 cup fresh basil

Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Place 1 medium head cauliflower (riced, about 4 cups) in a microwave-safe bowl, cover, and microwave for 5 minutes until tender. Drain well in a clean kitchen towel, squeezing out excess moisture.
2. Step 2: In a bowl, mix drained cauliflower rice with 2 large eggs, 1/4 cup almond flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Press mixture into a 10-inch circle on the prepared baking sheet, about 1/4 inch thick.
3. Step 3: Bake crust for 20 minutes until golden. Heat 2 tbsp olive oil in a skillet over medium heat, add 1/2 lb sliced chicken sausage, and cook until browned (5-7 minutes). Add 1 cup halved cherry tomatoes and 1/2 cup sliced mushrooms, cooking for 5 minutes until tender. Stir in 1/2 tsp dried oregano.
4. Step 4: Remove crust from oven, spread sausage-vegetable mixture evenly over it, and top with 1/4 cup chopped fresh basil. Return to oven for 5 minutes to heat through.