Gluten Free Chicken Italian Sausage Pizza with a Basil Pesto Sauce

Yield: 4-6 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients:

2 ten-inch gluten free pizza crusts (I prefer Schar)

3/4 cup Basil Pesto (see Sauces, Dressings, Condiments section for my recipe for homemade basil pesto)

1 TBSP light olive oil

2 links of Chicken Italian Sausage (check for GF designation), diced

1 small yellow, red, or orange bell pepper, diced

1/8 cup sliced kalamata olives

1/8 cup sliced pepperoncini

2/3 cup plant-based mozzarella, divided

1 tsp Italian seasoning

1 tsp garlic powder

1 TBSP fresh basil or parsley for garnish

Crushed red pepper and plant-based parmesan for serving

Directions:

1. Preheat the oven according to your crust’s package directions. (Mine says 410 degrees)

2. Heat a 10” skillet on medium-high heat with olive oil. Cook the sausage and bell pepper for 5 minutes or until sausage is browned and peppers are softened.

3. Put the pizza crusts onto pizza pans or sheet pans.

4. Spread the pesto sauce onto the crusts leaving a half-inch perimeter. Rub a little olive oil around the edge to help it brown. Sprinkle garlic and Italian seasoning onto both pizzas (including the outer edge). Put a little of the plant-based mozzarella onto each pizza.

5. Divide the sausage and pepper mixture between the two pizza crusts, then top with pepperoncini and black olives. Top both pizzas with the rest of the mozzarella.

6. Cook in the oven until the crust is browned and the cheese is melted.

7. Allow the pizza to cool for 5 minutes, then top with basil or parsley, plant-based parmesan, and crushed red pepper.