Pizza flavours without the crust. Gluten Free and served with tortilla chips. Use a milder sausage if you prefer, hot Italian kicks up the spice for sure! Right out of the oven it is gooey goodness, the next day, sliced and warmed up, it looks more like pizza.
Pizza Dip
Look for Rao's Sauces, an iconic New York restaurant that bottles their pizza and pasta sauces.
Ingredients
- 1 lb (454 gr) GF hot or mild Italian Sausage (1 CHO/100 GR) 4.54 CHO
- 1 TBSP olive oil 0 CHO
- 8 oz (230 gr) Philadelphia Light Cream Cheese 15.3 CHO
- 3 cups (225 gr) Grated Pizza Mozzarella 0 CHO
- 1 cup (70 gr) Grated Parmesan 0 CHO
- 12.5 oz (370 ml) jar Rao’s Pizza Sauce (2 CHO/60 gr) 12 CHO
- 1 can (213 ml) Hunt’s Tomato Sauce (5 CHO/1/2 cup/125 ml) 8.52 CHO
- 2 TBSP fresh basil sliced
- 2 TBSP fresh oregano sliced
- Garnish – herbs pepperoni, olives
TOTAL CHO 40.36 CHO
- TOTAL WEIGHT AFTER COOKED 1382 GRAMS
- 40.36 CHO DIVIDED BY 1382 GRAMS = .029 CHO/GRAM
- ¼ cup = 58 GRAMS (.029 CHO x 58 GRAMS) 1.68 CHO/1/4 CUP
- ½ CUP = 116 GRAMS (.029 CHO x 116 GRAMS) 3.36 CHO/1/2 CUP
Instructions
- Pre heat oven to 400.
- Heat olive oil in frying pan.
- Remove casings and scramble fry sausage until cooked through. Drain and Set aside. (slice the length of the sausage casing and simply peel the sausage out and into the pan)
- Mix cream cheese and grated Parmesan with a fork until blended and layer on bottom of lasagna style pan.
- Mix cooked sausage with tomato and pizza sauce. Add on top of cream cheese layer and then sprinkle fresh sliced basil and oregano.
- Top with grated pizza mozzarella.
- Cook for 20 minutes at 400, and then broil until cheese is golden brown.
- Garnish with fresh herbs, black olive slices, and/or thinly sliced pepperoni. Serve with tortilla chips.
