Sausage & Rapini Pizza (Gluten & Dairy Free, Paleo)
Sausage & Rapini Pizza is so good and the perfect healthy recipe for your next pizza night! It’s gluten, grain & dairy free, making it IBS friendly and the ideal pizza for anyone following a paleo diet.
DID YOU KNOW? Cassava flour is a good choice for those with gluten intolerance symptoms and sensitive digestive systems or disorders, such as irritable bowel syndrome.
Cassava flour is derived from cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
Starchy tubers tend to be safer for people with gut issues since they contain more soluble fiber and less insoluble fiber. Soluble fiber can be soothing for the gut, whereas consuming large amounts of insoluble fiber when your gut is inflamed can aggravate IBS symptoms.
Once a month (OK fine, every two weeks) the BF and I experiment with different pizza toppings for this cassava flour pizza crust. You can find the original pizza crust recipe created by Otto’s Naturals, here.
We’ve nailed down another great recipe which was inspired by my little Jen days. I could always count on a sausage & rapini pizza from Caruso’s Pizza when I would visit my dad on the weekends. This pizza put all others to shame! Looking back, I’m truly grateful my dad was hopeless in the kitchen or else I wouldn’t have got my weekly dose of this pizza 🙂
So, if you’re looking for a gut friendly pizza with a whole lot of Italian love, this is the one for you!
What you need for Sausage & Rapini Pizza:
- Active dry yeast
- Cassava flour
- Coconut flour
- Arrowroot flour
- Garlic powder
- Avocado oil
- Plum tomatoes
- Whole mushrooms
- Cured Italian sausage
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Sausage & Rapini Pizza
- ½ cup warm water, roughly 105-110 F
- 2 ¼ tsp active dry yeast
- 1 tbsp honey
- 1 cup cassava flour, I recommend Otto's cassava flour
- 1 tbsp coconut flour
- 5 tbsp arrowroot flour
- 1 tsp salt
- 1 tsp garlic powder, optional
- 1 egg
- ¼ cup avocado oil
- 1/2 cup plum tomatoes, drained and crushed
- 20 whole mushrooms, sautéed
- 1 bunch rapini, boiled & sautéed
- 1 cured Italian sausage, sliced
- Sea salt to taste, mix into tomatoes
- Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top.
- Mix dry: Mix dry ingredients in large mixing bowl to combine.
- Mix wet: Lightly whisk eggs and olive oil together in a small bowl.
- Mix together and form a dough ball: Add egg mixture and activated yeast to the dry ingredients and form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80 F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.
- Prep toppings while dough rises: Remove stems from rapini, boil until tender and drain. Grab two stove-top pans and saute 1 sliced garlic clove in 2 tbsp avocado oil, in each pan. Add rapini to one pan and mushrooms to the other. Season each with sea salt and coat in oil and garlic. After a few minutes remove rapini and set aside. Add some red or white wine (other liquids work too) to the mushrooms and cover for a few minutes. Remove when liquid evaporates and mushrooms are cooked. Set aside.
- Once dough has risen, preheat oven to 550 F. Preheat pizza stone, baking sheet or metal pan.
- Roll and shape dough: Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking. NOTE: Split the dough in half before rolling it out to make two smaller pizzas.
- Add toppings: Add tomatoes, rapini, mushrooms and sausage onto the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
- Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.