All of the meat with none of the fat, cholesterol or guilt. Use this recipe with our marinara sauce recipe and standard or gluten-free pizza crust recipes.
| Servings |
2 slices
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 342 | 0mg | 2g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
94.4 | Water saved (gallons) [animal consumption only] |
 |
208.2 | Manure (pounds) not deposited into the environment |
 |
267.5 | Grains / feed (pounds) not consumed by animals |
 |
510.5 | Methane (gallons) not created by animals |
 |
6,246 | CO2 (pounds) not released into the atmosphere |
 |
.02 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
Ingredients
- 2 tsp olive oil
- 6 oz sausage patties (meatless) (crumbled)
- 12 oz hamburger crumbles (meatless)
- 1 C yellow onions (chopped or sliced)
- 1 C bell pepper (green) (chopped or sliced)
- 1 C mushrooms (crimini) (sliced)
- 2 garlic cloves (minced)
- 4 oz black olives (sliced)
- 1 C mozzarella cheese (almond) (shredded)
- 1/4 C Parmesan cheese (non-dairy grated)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, saute the sausage crumbles, meatless crumbles, onion, bell pepper, mushrooms, and garlic over medium heat for approximately 15 minutes or until the vegetables are slightly tender.
- Spread the marinara sauce over the pizza crust; add the meat / veggie mixture, olives and cheeses; bake at 375 degrees for 10 minutes or until the crust is lightly browned.
Recipe Notes
Cover and store in the refrigerator for up to one week, or freeze for up to six months.
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