Ingredients:

  • 14 oz San Marzano crushed tomatoes
  • 1 tsp dried oregano
  • 2 cloves garlic, microplaned
  • 0.5 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 lb high-protein pizza dough
  • 2 tbsp melted grass-fed butter
  • 1 tsp garlic powder
  • 2 cups low-moisture, part-skim mozzarella cheese
  • 0.5 cup lean turkey sausage crumbles
  • 0.5 cup green bell peppers, finely diced
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Preheat your oven to 220°C and grease four oven safe bowls heavily with olive oil.
  2. Mix 14 oz San Marzano crushed tomatoes with 1 tsp dried oregano, 2 cloves microplaned garlic, 0.5 tsp sea salt, and 1 tbsp olive oil.
  3. Press 0.5 cup mozzarella cheese into the bottom and up the sides of each bowl until the ceramic is completely covered. Note: This creates the protective cheese seal.
  4. Divide 0.5 cup lean turkey sausage and 0.5 cup diced green peppers among the bowls.
  5. Ladle the tomato sauce over the fillings until the bowls are three quarters full.
  6. Divide 1 lb pizza dough into four equal pieces and stretch each into a circle slightly larger than your bowl.
  7. Drape the dough over the bowl and press the edges firmly against the outside rim until it sticks like a drum skin.
  8. Brush the dough with 2 tbsp melted butter mixed with 1 tsp garlic powder.
  9. Bake for 25 minutes until the crust is deep golden brown and sounds hollow when tapped.
  10. Let rest for 5 minutes, then run a knife around the edge and flip onto a plate until the pie releases with a sizzle.