Ingredients

The following ingredients have 4 Servings
  • 2 tbsp unsalted, grass-fed organic butter
  • 4 cloves garlic (minced)
  • 3 tbsp chickpea flour
  • 1 cup whole milk
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup parmesan (shredded)
  • 1 pizza crust (see recipe here)
  • 1/2 cup Garlic White Sauce (see recipe above, prepared)
  • 1/4 cup fennel (thinly sliced)
  • 2 links nitrite-free Italian sausage
  • 6 oz fresh mozzarella (sliced)

Instruction

  • In a medium saucepan over low heat, melt butter. Add garlic and cook for 1 minute. Add chickpea flour and stir completely to make a roux. Cook for 2 minutes, stirring frequently. Whisk in milk slowly and cook until thickened to desired consistency. Add cheese and stir to melt. Season with salt and pepper, adding more to taste if necessary.
  • Preheat oven to 400 degrees.
  • Line a baking sheet with aluminum foil and spread out sliced fennel evenly over sheet. Season with kosher salt and ground black pepper. Roast fennel in oven for 10-13 minutes, or until it starts to turn golden.
  • Heat a skillet over medium-high heat and add Italian sausage.  Break apart into small pieces. Stirring frequently, cook sausage until well-browned and crumbled.
  • Once fennel is roasted, remove from oven and set aside. Turn heat in oven up to 500 degrees.
  • Top prepared pizza crust with Garlic White Sauce, then roasted fennel, then crumbled Italian sausage, then mozzarella. Bake 5-10 minutes, or until edges are golden and cheese is bubbly.