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Sausage Gravy Pizza

Sausage Gravy Pizza

This is a deep-dish pizza that could almost be described as a pie. I use Bob’s Red Mill gluten free pizza dough to make it. It can be found in most stores these days or on It could probably be made with regular pizza dough, but the combination of the moist sausage gravy and the slightly dryer gluten free dough go together perfectly. This is an excellent cold weather dish.

1 package Bob’s Red Mill, gluten free, pizza crust, prepared according to directions
1 small yellow onion, diced
3 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. gluten free flour
1 lb. mild Italian sausage
2 c. heavy cream
1 tsp. black pepper
salt to taste
4 oz mozzarella cheese, grated
1 large tomato, sliced
black pepper for garnish

Prepare the pizza crust according to the directions. I made one exception to this by baking the crust without the toppings for fifteen minutes, and then baking it for fifteen more after I topped it. This is because the gravy is moister than a simple layer of pizza sauce and I did not want for the crust to be soggy. I also used a large baking dish to bake my pizza instead of a baking sheet or pizza pan.

To make the gravy, sauté the onions and the olive oil in a large skillet over medium heat for three minutes or until the onions begin to become transparent. Add the garlic, and sprinkle the on the flour. Let the mixture continue to cook, stirring often, for three more minutes. Add the sausage and continue cooking until the sausage begins to brown. This will take five to eight minutes. Reduce the heat to low and add the pepper and the heavy cream. Continue cooking, stirring often, until the gravy thickens. Salt to taste and remove from the heat.

After you have baked the crust without the toppings, remove it from the oven. First cover the crust with the gravy, then layer on the shredded cheese, the tomatoes, and sprinkle on the black pepper. Continue to bake the pizza with the toppings for fifteen minutes. Allow the pizza to cool for ten minutes before serving. Enjoy!


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