Spicy Sausage Pizza

Spicy Sausage Pizza

This recipe is the most often used recipe in our household. We may in fact be pizza addicts, but we don’t seem to care. In our house, Friday night is a Pizza-making marathon. This makes for a quite a busy Friday afternoon; rushing to make the dough, cut all the ingredients, make the sauce, and assemble the pie. But with the first bite of the final product, all that is forgotten and we’re eager to repeat the whole process the following week. But that's not where our pizza craze ends. Since my recipe for Versatile Dough makes enough dough for 2 pies, we put the unused half of the dough into the fridge and make another pizza on a Saturday. Yes, we eat pizza two times a week, and seem to think that if we exercise a little bit harder on those pizza days it equals out. The jury is still out on that one. If you feel a bit jealous about our pizza ritual, there’s no reason why you can't follow our footsteps. Another bonus to a meal plan like this is that there are only 5 other meals each week that we have to come up with. I really don't see any drawbacks to this tradition we've developed. If 2 pizza days a week turn into 4, though, I’ll strongly consider starting a Pizza Anonymous chapter.

As we seem to be creatures of habit, even the toppings that we put on this pizza are the same almost every week. They make for the tastiest vegan pizza that I've ever had, so why change a good thing. We start with the Versatile Dough, follow that with a rim of seeds that, once baked, adds a flavor boost to the ends of the crust. For the sauce, we use our Roasted Garlic Pizza Sauce, then generously sprinkle an array of veggies, spicy sausage, vegan cheese, and finally top with olives. If you’re not hungry by this point; your mouth will be watering from the smells coming from the kitchen while the pie is baking, as you anxiously wait for it to be done. You have to try it!

Spicy Sausage Pizza

Spicy Sausage Pizza


Makes one large pizza (serves up to 4 people)

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 400°F (200°C)


1 tsp olive oil


Oil the surface of a half size (18”x13”) baking pan.


½ recipe of Versatile Dough


Carefully stretch the dough to cover the whole pan.


1 tbsp water


Use the water to wet the very edge of the pizza, all the way around.


1 tbsp sesame seeds


Sprinkle the seeds over the wet edges.

1 tbsp sunflower seeds

1 tbsp pumpkin seeds


½ recipe Roasted Garlic Pizza Sauce


Spread the Pizza Sauce over the surface of the dough.


1 jalapeno pepper, diced


Sprinkle the vegetables evenly over the entire surface of the pizza.

½ small red onion, diced

1 red pepper, diced

5-6 white mushrooms, sliced


⅓ recipe Spicy Seitan Sausages or store bought vegan sausage


Spread the sausage over the vegetables.


1 cup vegan shredded cheese


Sprinkle the cheese over the sausage.


5-10 olives


Distribute the olives over the surface of the pizza.


2 tsp dried oregano


Sprinkle oregano over the pizza.


Place the pizza into the oven and bake for 15 - 20 minutes, until the edges are slightly brown and the bottom crust of the pizza is cooked. The time it takes for pizza to fully cook will depend on the type of the oven.

Helpful tips

I highly recommend eating this pizza right after it comes out of the oven. In the odd case that there are any leftovers, you can keep it in the fridge for up to 3 days. You can eat the leftovers cold, or reheat them by placing in the oven for 5-10 minutes at 400°F, or until thoroughly heated.

Lately we've been using Cheesy Vegan Cashew Sauce in place of store bought shredded vegan cheese. We find that about ½ of the recipe is enough for one pizza. The taste and the look of the pizza has improved by this substitution. It does add one more step when making the pie, but I encourage you to give it a try - it's worth all the effort.


0 # Karly 2017-05-08 16:57
Homemade pizza is the best pizza, always. Especially when it looks like this. I am in loooove with all of these big bold flavors!
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0 # Iva 2017-05-08 19:39
I completely agree Karly - worth all the effort! Glad you like the flavour combinations.
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