This is a sponsored post written by me on behalf of Tyson Foods, Inc. All ideas, recipes, & opinions are entirely my own.
This Roasted Garlic Chicken Sausage, Manchego & Red Onion Pizza served on a cauliflower pizza crust, will blow your mind! The best gluten free pizza ever!
One of my favorite nights of the week is pizza night.
It is always such a relaxed occasion, and I love to get the boys in on the action.
For the longest time, we fell into a rut, and everyone ate the same pizza every week. Then I decided that it was time to break the meal monotony.
You may have noticed several pizza recipes lately that have resulted from this decision.
Today I’ve got another new one, and I’ve got to tell you, this one blew me away. My husband is still talking about it. This recipe is a change-up from my usual pizzas, and it is one the whole family loved. (For the kids I just left off the onions).
Roasted garlic sausage?! Yes, please!
Once I had my sausage, I was instantly dreaming of what I could do with it. You guys know I love my roasted garlic pizzas, so of course pizza was the first thing that came to mind.
I’ve been trying to limit my carbs, so I decided to jump on the Cauliflower Pizza bandwagon.
Oh, wow.
Mind.
Blown.
You must try this combination. The roasted garlic in the smoked sausage played so well with the cauliflower pizza crust. (Of course this pizza will work perfectly well with whatever type of crust you choose).
Roasted Garlic Chicken Sausage, Manchego & Red Onion Pizza
Ingredients
- 1 recipe cauliflower pizza crust or 1 pound gluten free pizza crust
- 1/4 cup pizza sauce
- 4 ounces manchego cheese
- 6 1/2 ounces Chicken Smoked Sausage Roasted Garlic sliced
- 1/2 medium red onions sliced
Instructions
- Slice sausage. Sauté in a skillet over medium-high heat until golden brown, about 8 minutes.
- For the cauliflower crust, heat oven to a broil. (The crust will already be cooked and the crust edges should already be brown, almost burnt.) Spread pizza sauce on crust. Sprinkle crust with cheese and top with sausage and onions.
- Cook until the cheese melts, about 3 minutes.
- For traditional crust:
- Preheat oven to 420 degrees.
- Roll crust out, using flour as seeded to prevent sticking. Transfer to a parchment lined pizza pan.
- Spread pizza sauce on crust. Sprinkle crust with cheese and top with sausage and onions. Cook for 25 to 30 minutes, until the crust is golden brown.
tp keane
I think you probably have every one of my favourites here. Love the cauliflower crust, I’m a huge fan of it.
Wendy Polisi
Thanks so much!
Rebecca Bryant
Oh my yes please. This pizza looks delish and so sophisticated. Definitely a grown up pizza to enjoy.
Wendy Polisi
Thanks Rebecca!
Winifred Jac
I REALLY want to try this. It looks so good and I keep hearing great things about the cauliflower crust.
Wendy Polisi
You have to try it! I can’t believe it took me so long.
Mandy Young Carter
Oh.My.Goodness. This looks and sounds AMAZING! We make cauliflower pizza crust alot, so I can imagine how well the flavors go together.
Wendy Polisi
Thanks so much Mandy!
Amanda Love
Wow! I’m sure this is going to be packed with a lot of flavor! We are huge fans of pizza at home and it would be nice to make this for the family one of these days!
Kimberly Stroh
I’m trying to watch my carbs too! This looks like a delicious way to still enjoy pizza favorites. I’m book marking this!
Rachel Catherine
Wow! That turned out beautiful! I’m a big fan of sausage pizza.
Debra Hawkins
Oh man. This looks like all sorts of amazing! I love pizza, I am going to have to try this out!
Mardene Carr
I so love red onions. Any bright colored foods definitely gets my attention because I eat by sight. Love it!
Shannon Graham
Those have got to be some of the best toppings for pizza.
BEVERLY CAMIRE
Hi Wendy, I love the cauliflower pizza crust! So much that I now make it and bake it in smaller squares to have as ‘bread’ with my morning eggs, or to roll hot dogs in as the bun, or to broil a slice of cheese on as an open faced cheese sandwich. I’ve even added a tiny bit of splenda & cinnamon to a small batch and used that as my dessert base for sliced strawberries. Try it -bet you’ll like it.