Ok, ok, ok.

I know, all you saw was the word PIZZA, right?

Let me just say– yes. Pizza totally, in essence. And taste.

But if you’re looking for more of classic crust-situation, the Cauliflower Crust Pizza from the Cookbook will be more-so your jam.

Or the next best thing, using my other total fav, the Nature Preferred Frozen Pizza Crust, to make your own thin-crust dream at home.

Just setting expectations, people.

But, if you’re like me and gluten-free (or gluten-light), all of these details don’t actually matter. Because anything close to pizza in taste or smell kinda feels like the best day ever.

And then, so does the next day when you’re not puffy, g-hung, headachy, tired and sad.

It’s a pizza for us all.  Real-food style.

Can’t do dairy? Leave it off.

Don’t do meat? Add more veggies.

Have a favorite pizza combo? Do it.

So you can win at your table, and also at life.

This is the kind of recipe that the Seasonal Meal Plans are built on. And, let’s be honest. Real life, when you wanna be healthy but don’t have millions of hours each week to think about it, shop, plan and cook. Phew.

So, take this one for a whirl this weekend.

And if you like it, just know there’s 4 weeks of this kind of eating, all coordinated and organized for you and available to you, whenever you want to start. You can even peek at the full recipe list for the current meal plan, here.  It’s why I write them.

Creative healthy food, check.

So you can get on and enjoy your life more fully, happily and feelin’ like beyonce.

#goals

Crustless Veggie + Chicken Sausage Pizzas

Makes 2-3 servings

Notes: Feel free to use whatever pizza toppings and veggies you usually adore, no need to play by my rules only. 

1 package organic Italian chicken sausage (crumbled preferred, but sliced links, meatballs, or shredded chicken can work great here too)

1 zucchini, cubed

2 carrots, chopped

1 bell pepper, chopped

1 large jar clean tomato sauce (like Montebello brand)

1 whole milk mozzarella ball, torn into pieces (or grated parmesan cheese)

fresh oregano leaves (for garnish)

(Can be done ahead of time): Heat a large oven-proof skillet over medium high heat with a bit of olive oil.

Add veggies to cook until they begin to brown, approximately 15 minutes. When done, remove from pan and set aside. Add a bit more olive to the pan, and turn up the heat slightly. Add sausage, breaking up the pieces with a fork or spatula as you go.

(When ready to eat): Preheat oven to 450. When sausage is browned in the skillet, add veggies back to the pan, turn off heat, and cover everything with tomato sauce.

Place dots of mozzarella cheese on the top and bake for 10-15 minutes or until cheese melts. Sprinkle with oregano and serve with a scooping spoon.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!