Italian Sausage Paleo Flatbread Pizza
Serves: 6 servings (1 complete flatbread pizza with leftover sauce and sausage)
Flatbread crust
Italian Sausage
  • 1 lb Ground beef or pork
  • 1 tsp Dried oregano
  • 1 tsp Herbs de Provence
  • ¼ tsp Granulated garlic
  • ¼ tsp Truffle salt or sea salt
Veggie Toppings
  • 8 oz Mushrooms, sliced
  • 1 Yellow Squash, thinly sliced
  • 1 tsp Olive oil
  • 1 tsp Rosemary, fresh
  • Sea salt
For the sweet herb sauce
  • 1 Large Carrot, ½ inch slices
  • 1 Large Pear, ½ inch cubes
  • 2 cloves Garlic, peeled
  • 1 tsp Dried oregano
  • 1 tsp Herbs de Provence
  • ¼ tsp Truffle salt or sea salt
  1. For the flatbread crust Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet or pizza pan with parchment paper.
  2. Whisk together the dry ingredients in a mixing bowl. Slowly pour in the olive oil, stirring as you pour. Mix in the warm water thoroughly until a smooth ball of dough has formed.
  3. Place dough on a pizza pan or baking sheet with parchment paper. Lay another sheet of parchment on top of the dough and use your hands or a rolling pin to smooth the dough into a circle about ¼ inch thick and approximately 10 inches wide.
  4. Bake for 12 minutes until crispy. Set aside while you make your toppings.
  5. For the sausage Brown ground beef or pork in a large skillet set over medium-high heat for 3 minutes without disturbing. Stir in remaining ingredients and let finish cooking 5 more minutes until cooked through and well browned. Sprinkle with additional sea salt. Set aside.
  6. For the veggies Cook mushrooms in large skillet over medium-high heat with olive oil for 5 minutes until they begin to cook down and release their liquid. Add squash, rosemary and sea salt to the pan and cook for 5 more minutes until mushrooms are soft. Set aside.
  7. For the herb sauce Fit a steamer basket over a saucepan filled with two inches of water. Add carrot, pear and garlic to basket, cover, and bring water to a boil over medium-high heat. Steam for 15 minutes until pears are easily pierced with a fork. You want them to be very soft since you will be pureeing them in the next step. Reserve cooking liquid.
  8. Transfer to a high-powered blender or food processor and add remaining ingredients. Turn machine on low and slowly pour in ¼ cup of reserved liquid. Blend sauce ingredients until they are pureed.
  9. Assembly Spread a thin layer of the sauce on the cooked pizza crust. You will have leftovers for a second pizza. Top sauce with cooked mushroom and squash and press them into the sauce lightly with a spatula. Sprinkle on half of the Italian Sausage. You will have leftovers as well.
  10. Bake for 5 more minutes in the preheated oven until warm and crispy. Let cool a few minutes prior to slicing. I use an herb rocker knife for the cleanest slices.
Recipe by Empowered Sustenance at