Meaty, cheesy, crispy deliciousness!
Serves: 4
Time: 1 hour
Ingredients
1 box Simple Mills Gluten Free Pizza Dough, option to sub in your favorite dough
apple cider vinegar (for the dough)
olive oil (for the dough)
1 package Beyond Meat Breakfast Sausage links
1 onion
1 clove garlic
.5 lb shitake mushroom
1 handful spinach
1 batch cashew cheese
Salt
Pepper
2 Tbsp high heat oil
Cook the Simple Mills pizza mix according to the instructions on the box. If you have a pizza stone, preheat it with the oven. The first bake on this pizza dough will be done on a cookie sheet. You can also do the second bake on a cookie sheet, but we like how crispy the crust is when the second bake is on a hot pizza stone.
While the dough is baking, slice the shitake mushrooms, onion, and mince the garlic. Heat a pan and fry the sausage links until crispy on all sides (the sausage will release oil as it cooks, so no need for oil in the pan). Once fried, slice the sausages into small chunks.
Fry the onions and mushrooms until the onions are browned and soft and the mushrooms are browned and slightly crispy. Add salt and pepper to taste. This works better if you cook the mushrooms and onions separately, however sometimes do this in one pan if I’m not too worried about getting the perfect texture. Once these are almost fully cooked add the minced garlic into one of the pans (or the one pan if you are doing them together) and stir for about 1-2 more minutes while the garlic browns. Finally, throw the spinach in and stir slightly just to wilt a bit.
Next, make the cashew cheese if you haven’t already.
Now, if you have a pizza stone, transfer dough to the stone, flipping it over. If you don’t have a stone, I like to flip the dough over on the cookie sheet before adding toppings. To top, first spread the cheese in an even layer over the whole pizza. Then, do a heavy dusting of ranch powder over the entire cheese pizza. Next, add the spinach, garlic, onion, and mushrooms. Finally, top with the sausage chunks. Put the whole pizza back in the oven for just 5-10 minutes to get everything warm and melded, but not so much that anything burns (everything is already fully cooked).
Slice and enjoy!