Low-carb pizza with sausage and broccoli rabe

The Low Carb Pizza with sausage and broccoli rabe is a recipe with a bold character, inspired by one of the most famous pairings of the Campanian tradition.

This version is prepared as a white pizza, with well-drained mozzarella, browned sausage, and broccoli rabe sautéed in a pan with garlic and chili pepper.

The most important technical point is the advance preparation of the topping. Sausage and broccoli rabe must be cooked and dry before being spread on the base.

For this recipe, you can use our Low Carb Pizza Base – 190 g, ready to be topped and baked.

Ingredients for 1 pizza

Ingredient	Quantity
Low Carb Pizza Base	1 base of 190 g
Well-drained fiordilatte mozzarella	50 g
Fresh sausage	70 g
Fresh, pre-cleaned broccoli rabe	180 g
Extra virgin olive oil	6 g
Garlic	1 clove, approx. 4 g
Chili pepper	to taste, optional
Black pepper	to taste, optional
Salt	to taste

The 180 g of fresh broccoli rabe corresponds to approximately 80–90 g after cooking and water loss.

⏱ Preparation time

Preparation: 12 minutes
Cooking the broccoli rabe: 10–12 minutes
Cooking the sausage: 6–8 minutes
Cooking the Low Carb Pizza Base: 10 minutes
Resting after cooking: about 1 minute
Total time: about 35 minutes
Portions: 1 pizza, for 1–2 people

How to prepare the Low Carb Pizza with sausage and broccoli rabe

1. Prepare the mozzarella Cut the mozzarella into small cubes or strips. Place it in a colander and let it drain for at least 20 minutes. Before using, pat it dry gently with paper towels. The mozzarella must be as dry as possible. 2. Clean the broccoli rabe Remove the tougher stems and keep the leaves, the florets, and the tender parts. Wash the broccoli rabe thoroughly, drain, and dry as much as possible. Too much water would make subsequent browning more difficult. 3. Cook the broccoli rabe Heat 4 g of extra virgin olive oil in a wide pan. Add the garlic clove and, if desired, a little chili pepper. Add the broccoli rabe and cook over medium heat for about 10–12 minutes, stirring frequently and letting all the water evaporate. Season with very little salt only at the end. Remove the garlic and let it cool slightly. 4. Cook the sausage Remove the casing from the sausage and break it into small pieces. Cook it in the same pan over medium heat for about 6–8 minutes, crumbling it with a spoon. It should be completely cooked and slightly browned. Remove any excess fat and let it cool slightly.

5. Preheat the oven Turn on the oven and bring it to a temperature between 220 and 240°C. If using a baking sheet, let it heat up in the oven. The base should only be put in the oven once it has reached the required temperature. 6. Top the base Place the Low Carb Pizza Base on a sheet of parchment paper. Spread the well-drained mozzarella, leaving a small border clear. Add the broccoli rabe and sausage, distributing them evenly without concentrating the topping in the center. Drizzle with the remaining 2 g of extra virgin olive oil. 7. Bake the pizza Transfer the pizza to the hot baking sheet and put it in the oven. Bake for 10 minutes, checking during the final minutes. It is ready when the mozzarella is melted, the topping is hot, and the crust has reached the desired consistency. 8. Complete and serve Take the pizza out of the oven and let it rest for about 1 minute. If you wish, finish with a little chili pepper or a light dusting of black pepper. Serve immediately.

Chef's tips

• Use fresh broccoli rabe and keep only the leaves, the florets, and the tender stems.
• Cook the broccoli rabe until all the water has evaporated.
• Do not distribute hot or wet broccoli rabe on the pizza.
• Cook the sausage completely before adding it to the base.
• Drain any excess fat released by the sausage from the pan.
• Break the sausage into small pieces so it is easier to distribute evenly.
• Drain and pat the mozzarella dry thoroughly.
• Use little salt: the base, mozzarella, and sausage are already savory.
• Do not over-increase the amount of topping.
• For a crispier base, use a preheated baking sheet.

Why prepare it without tomato?

The white version allows for better appreciation of the bitter taste of the broccoli rabe and the savoriness of the sausage.

The absence of tomato also reduces the overall humidity of the topping. This helps the Low Carb Pizza Base maintain a more stable structure during cooking.

If you wish to add tomato, use no more than 30–35 g of very thick passata, slightly reducing the mozzarella.

⚠️ Low carb warning

• Check the ingredients of the sausage and avoid products containing added sugars, starches, flour, or maltodextrin.
• Use simple broccoli rabe, not products preserved with sauces or sweet condiments.
• If using frozen broccoli rabe, cook until all water has been removed.
• Mozzarella provides a small amount of carbohydrates naturally present in milk.
• The recipe contains gluten and milk.
• The Low Carb Pizza Base may contain traces of other allergens.
• Incorporation into a ketogenic diet depends on the sausage, the portion size, and your overall dietary plan.

Nutritional values — Complete dish

Estimated values considering a final weight of the complete cooked pizza of about 390 g.

Average nutritional value	Per 100 g
Energy	190 kcal
Energy	795 kJ
Fat	9.7 g
of which saturated	3.6 g
Carbohydrates	3.1 g
of which sugars	0.8 g
Fiber	20.4 g
Protein	12.9 g
Salt	1.3 g

Nutritional note

The nutritional values are an estimate calculated on the complete recipe, considering:

• 1 Low Carb Pizza Base of 190 g;
• 50 g of fiordilatte mozzarella;
• 70 g of fresh sausage;
• 180 g of fresh broccoli rabe, corresponding to about 80–90 g cooked;
• 6 g of extra virgin olive oil;
• about 4 g of garlic;
• chili pepper and a minimal amount of salt;
• final cooked weight of about 390 g.

The values may vary significantly depending on the sausage, mozzarella, broccoli rabe, the amount of salt, and the fat removed during cooking.

Frequently Asked Questions

Can I use frozen broccoli rabe?

Yes. Cook them directly in the pan and continue until the water has completely evaporated. Before placing them on the pizza, they must be dry and lukewarm.

Can I use pre-cooked broccoli rabe?

Yes, as long as they are not preserved in sugary sauces and are drained thoroughly. You need about 80–90 g of cooked broccoli rabe for one pizza.

Do I need to cook the sausage first?

Yes. The short time the pizza spends in the oven may not guarantee uniform cooking of raw sausage. Cooking it beforehand also improves fat management.

Can I replace mozzarella with provola?

Yes. You can use about 45–50 g of well-drained provola. Smoked provola will give the topping a more intense flavor.

Can I make it without mozzarella?

Yes. You can top the base with just sausage and friarielli. The pizza will be drier, and the flavor of the two ingredients will be even more prominent.

Is this pizza suitable for a ketogenic diet?

The base contains far fewer carbohydrates than a traditional base. However, compatibility with a ketogenic diet depends on the sausage used, the portion size, and your personal meal plan.

Conclusion

The Low Carb Pizza with sausage and friarielli is a rich and flavorful recipe that requires careful preparation of the ingredients.

The sausage and friarielli must be cooked separately, drained, and left to cool slightly before being distributed over the base. The mozzarella must be well-drained and used in controlled amounts.

With these precautions, the 190g Low Carb Pizza Base maintains a good structure and supports one of the most intense toppings in the Italian tradition.

To learn more

If you would like to read a complete guide on cooking, toppings, and using the ready-made base: Low carb pizza: how to prepare it with a ready-made base.

Discover our Low Carb Pizza Base – 190 g and the Low Carb Pizza and Focaccia Bases collection.