I love pizza just as much as the next gal but when it’s summer aka “swimsuit season” you can rest assured that I definitely hesitate before stuffing my face with a slice (or five- cause who eats just one?) of pizza. It’s so perfect in the moment but when the fun is over so is my wanna be six pack.
Well, in typical THHY fashion you can rest assured your pizza craving-swimsuit wearing self will LOVE this recipe. Not only are these delicious little pizzas easy to make but they’re low carb, packed with protein, a boat-load of veggies, and tons of flavor! This recipe makes the perfect light yet filling lunch, quick dinner for a busy weeknight, and also a great meal-prep option since, yes, just like your traditional pizza, it tastes just a good as leftovers. These squash pizzas filled with my favorite roasted red pepper sauce, sausage, a little parmesan (cause pizza), and crispy spinach is a must add to your menu!
Roasted Red Pepper + Sausage Squash Pizzas
Author: The Happy Hungry Yogi
Yields: 2 servings (2 halves per serving)
Prep time: 10 minutes
Total cook time: 20 minutes
- 1 large zucchini
- 1 large summer squash
- 1 tbsp olive oil
- 2 pre-cooked chicken sausages , sliced
- 1/2 c red onion, sliced
- 1 c roasted red pepper sauce
- 2 tbsp parmesan cheese, grated
- 1/2 tsp oregano
- 1 c fresh spinach, roughly chopped
- Preheat your oven to 375F. Line a baking sheet with a mat or foil and set aside.
- Slice the zucchini and squash lengthwise. Carefully core out some of the seeds/middle of each half by gently scraping with a spoon.
- Lay the squash halves, cut side down, onto the prepared baking sheet and place into the oven. Roast for 15 minutes just until the squash begins to soften (you don’t want to overcook it or it will become soggy and won’t hold the toppings as well).
- In the meantime, heat the olive oil in a skillet over medium-low. Place the onions into the warm pan and cook for just a few minutes before adding in the sausages. Continue to cook, stirring occasionally, until the sausages begin to brown and the onions turn translucent, about 7 minutes.
- Once the squash is done remove the pan from the oven and flip the halves over so they’re now cut side facing up.
- Spoon a few tablespoons of the red pepper sauce into the cored out middle of each half. Next, place a few of the sausages and onions onto the top. Then, sprinkle with a little parmesan cheese and oregano.
- Place the pan back into the oven for 8 minutes to allow the cheese to melt and the toppings to warm through.
- Remove the pan from the oven and allow to cool slightly before serving. When ready to serve top each half with the chopped spinach.
Storing: leftovers will keep for up to 3 days in an airtight container in the fridge.
Nutrition (per serving): 274 calories/ 15g fat/ 18g carbs/ 10g sugar/ 19g protein