Italian Sausage Pizza

48 Servings – Serving size: 1 slice of 16” pizza

Soy-free • Vegan

NSLP/SBP CREDITING INFORMATION: One pizza slice provides: 2 oz MMA, ¼ cup red/orange vegetable, 1/8 cup other vegetable and 2 oz equivalent grains.

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Italian Sausage Blend

1.8 lbs Riced Cauliflower

1 cup Cooking Oil

2.5 cups Water

6 16-inch Cheese pizza, 51% whole grain, frozen

Instructions

  1. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  2. Stir in Adda Mix and mix well.

  3. Add riced cauliflower and stir until evenly mixed.

  4. Cook crumble on a flat top or in the oven.

    Flat Top / Tilt Skillet Instructions:

    Add 1⁄2 cup of cooking oil to a flat top. Once hot, add Adda Veggie mix and leave crumbles to cook undisturbed until golden brown. Ensure cooking surface is uncrowded (no more than 75% coverage).

    Once browned, flip using a spatula and continue to cook. Add remaining 3⁄4 cup oil and chop with spatula frequently until mixture appears evenly browned and crumbly. Remove from heat.

    Baking Instructions:

    Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

    Stir in 1 cup of cooking oil to the prepared mix. Spread the mix out evenly on the sheet pan.

    Bake for 10 minutes. Ground crumble will appear slightly browned when ready.

  5. Bake pizza crusts according to package instructions. Halfway through baking, top each pizza with roughly 2 cups of the cooked meatless ground. Finish baking until cheese is melted.

  6. Cut each pizza into 8 slices. Hold at 140° F or higher.