Pizza with Mushrooms and Broccoli


208 grams frozen gluten-free pizza dough, defrosted but chilled
olive oil cooking spray
2 patties chicken breakfast sausage, broken into bite-size pieces
4 cups chopped broccoli
2 teaspoons chopped garlic
2 cups sliced mushrooms
1/2 cup fresh basil leaves, torn into small bite-size pieces
2 cups chopped fresh tomatoes
crushed red pepper flakes


  1. Preheat the oven to 400°F.
  2. Roll out the dough between two sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet and flip the dough onto a large baking sheet. Transfer to the oven and bake until the dough is set, 3 to 5 minutes. Remove from the oven and set aside. Leave the oven on.
  3. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the sausage and cook until lightly browned, then transfer to a bowl.
  4. Add the broccoli to the skillet and cook until tender, about 2 minutes. Transfer to the bowl.
  5. Add the garlic to the skillet and cook until golden, about 1 minute. Add the mushrooms and cook until softened.
  6. Transfer to the bowl. Add the basil and half the chopped tomatoes to the skillet. Simmer until the tomatoes have thickened.
  7. Return the broccoli, sausage, and mushrooms to the skillet to warm. Season with salt and red pepper flakes.
  8. Spread the sauce mixture over the pizza dough and return it to the oven. Bake until the edges of the pizza are brown.
  9. Remove from the oven and top with the remaining tomatoes. Serve immediately.

Makes 4 servings.

Source: The Negative Calorie Diet