Nanny's (better for you) Loaded Pizza

My grandma used to own a convenient store where she would make pizza and pepperoni rolls fresh everyday for her patrons. In the small town she is quite famous for it actually! Growing up, her pizza and pepperoni rolls were a standard staple in our family's diet.

My mom makes a mean pizza. My husband requests it almost every time we go visit. So I've tried my best to recreate all that heavenly goodness with a healthier twist. Although this recipe doesn’t include homemade dough or homemade sauce, it's still pretty sensational.

I found this crust recipe a few years ago and have clung to it. If you aren't almond-free, I find this MUCH easier and a more satisfying substitute than cauliflower crust. Feel free to change up the toppings with any veggie, meat or cheese! I've also used cashew cheese which tastes phenomenal (as pictured).

I hope this pizza brings your home and heart as much joy as it has brought mine! xxx

Serves 3 - 4, 5 minutes


Almond Flour Crust (recipe credit @wholesomeyum, Paleo Pizza Crust)

  • 2 tbsp ghee or coconut oil (ghee yields a more moist crust)

  • 2 cups almond flour

  • 2 pasture raised eggs

  • 1/2 tsp sea salt


  • 1-2 cups Rao's Tomato Basil Sauce (depending on how saucy you like it!)

  • 6 oz raw loose organic chicken sausage

  • 1 medium red or yellow onion sliced

  • 1 organic red pepper sliced

  • 2 cups organic baby bella mushrooms, cleaned and sliced

  • 4 cups clean, stemmed, chopped kale

  • 1 tbsp avocado oil

  • 2.5 cups pasture raised cheese of choice, shredded (I use half mozzarella and half gouda or Havarti)

  • 1 tbsp extra virgin olive oil

  • Red pepper flakes (optional)



  1. Preheat the oven to 350 degrees F.

  2. Mix all the ingredients together until a dough forms.

  3. Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.

  4. Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.

  5. Bake for 15 minutes. While the crust is in the oven, prepare the toppings.

  6. Heat a small skillet over medium heat. Once hot add loose sausage, break apart using a spatula or wooden spoon as it browns. Once cooked through and browned, remove from heat and set aside.

  7. Using the same skillet add the sliced onion and pepper. Sauté for about 5 minutes, until onions are soft. Add mushrooms and sauté until mushrooms are softened, but not mushy. Remove from heat and set aside.

  8. Place chopped kale in a bowl and drizzle avocado oil over. Using your bare hands, massage the kale (don't be afraid!) until it is moistened and turns a bright green color.

  9. Once crust is finished, top your pizza! Start with the sauce, then add sausage, veggies and cheese.

  10. Bake for 12 - 15 minutes, until cheese is melty and edges are slightly crispy.

  11. Let the pizza cool for about 3 minutes before attempting to slice it… this helps the cheese cool down for easier slicing. Plus, there's nothing worse than burning your mouth on hot pizza then you can't enjoy it! :-) At this point I like to drizzle 1 tbsp olive oil on top and sprinkle red pepper flakes.

Keep refrigerated in airtight containers for 3-4 days.