35 mins

Sausage, fennel, and onion pizza on cauliflower crust

Dinner

Four servings

Nutrition info

• 2 cups cauliflower
• 2 eggs
• 1 cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• ½ red onion
• ½ fennel
• 2 tbsp olive oil
• 8 oz pork sausage
• 1 cup ricotta
• 2 tbsp fresh basil

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

• Step 2

  Cut cauliflower into florets. Pulse florets in a blender or food processor until consistency of rice. Spread on lined baking sheet and bake until starting to brown at edges, about 10 minutes.

  In this recipe

  • 2 cups cauliflower
• Step 3

  In a medium bowl, whisk together egg, shredded mozzarella and parmesan. Thinly slice onion. Core fennel bulb and thinly slice.

  In this recipe

  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • ½ red onion
  • ½ fennel
• Step 4

  Transfer cooked cauliflower to egg and cheese mixture and stir until sticky and uniform throughout.

  In this recipe

  • 2 cups cauliflower
  • 2 eggs
• Step 5

  Line baking sheet with new parchment paper. Transfer cauliflower dough to baking sheet and press into 1/4" thick oval shape. Bake until lightly brown all over, about 10 minutes.

  In this recipe

  • 2 cups cauliflower
• Step 6

  Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add pork sausage (removing meat from the casing) and onion and cook until onion begins to brown, about 5 minutes. Add fennel and cook 4 minutes more.

  In this recipe

  • ½ red onion
  • ½ fennel
  • 2 tbsp olive oil
  • 8 oz pork sausage
• Step 7

  Spread ricotta over browned crust and drizzle with remaining 1 tbsp olive oil. Top with onion, pork sausage and fennel. Return to oven and bake 7 minutes more. Remove from heat, slice, and top with basil leaves to serve.

  In this recipe

  • ½ red onion
  • ½ fennel
  • 2 tbsp olive oil
  • 8 oz pork sausage
  • 1 cup ricotta
  • 2 tbsp fresh basil