- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
