- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1
- crust from 1 pkg Little Northern Bakehouse Gluten Free Pizza Crust
- 600 g/2 crusts
- 1/2 cup
- Compliments Organic Tomato & Basil Pasta Sauce
- 125 mL
- 1
- sausage from 1 pkg Beyond Sausage Plant-Based Links, Mild or Hot Italian
- 400 g/4 sausages
- 1/2 cup
- Daiya Mozza flavour Shreds
- 125 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
- 1/2 cup
- Compliments Organic Baby Arugula or Good Leaf Micro Arugula
- 125 mL
- 1 tbsp
- Compliments Organic Extra Virgin Olive Oil
- 15 mL
Directions
Step 1
Preheat oven to 200°C (425°F). Place 1 pizza crust onto a baking sheet lined with parchment paper. Spread pasta sauce onto crust. Roughly tear 1 Beyond Sausage Plant-Based Link into grape-sized pieces; scatter over top. Sprinkle pizza with Mozza Flavour Shreds. Season with salt and pepper.
Step 2
Bake 15 to 18 min., until the crust and sausage pieces are lightly browned; broil briefly until the cheese is golden and bubbling. Cool slightly. Top with arugula and drizzle with olive oil. Slice and serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 350
- Fat:
- 15 g
- Saturated Fat:
- 4 g
- Carbs:
- 47 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Protein:
- 8 g
- Sodium:
- 830 mg
