Upside-Down Pizza Recipe
Upside-Down Pizza Recipe photo by Taste of Home

Upside-Down Pizza Recipe

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4.5 9 11
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If you like pizza, I think you'll enjoy this recipe. I like making this better than regular pizza because I don't have to make a crust.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 2 tablespoons plus 1 cup all-purpose flour, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed, crushed
  • 1 can (15 ounces) tomato sauce
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese, optional

Nutritional Facts

1 each: 311 calories, 18g fat (8g saturated fat), 102mg cholesterol, 794mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 17g protein


  1. In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes.
  2. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese. Place the remaining flour in a large bowl. Beat in the eggs, milk, oil and salt until smooth; stir in Parmesan cheese if desired. Pour over casserole.
  3. Bake, uncovered, at 425° for 25-30 minutes or until browned. Yield: 8 servings.
Originally published as Upside-Down Pizza in Country August/September 2000, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 2, 2014

"There were no leftovers when I made this! This casserole has good flavor and is easy to put together. I had it all made up and sitting in the refrigerator for a few hours before I baked it and it turned out great."

Reviewed Sep. 30, 2013

"This was ok. I actually used hot Italian sausage instead of regular and still found it lacked flavor even with using fresh basil instead of jarred. If I decide to make this again maybe I'll add crushed red peppers to the dough mixture or sauce and some garlic and Italian seasoning!"

Reviewed Sep. 19, 2013

"Tasty and easy dinner and everyone enjoyed it! Made without the fennel - did not have. Have even used gluten free flour with great results. Served with a salad and dinner was ready!"

Reviewed Apr. 25, 2012

"This recipe was a hit in our family. I used pizza sauce instead of tomato sauce. Next time I will add some fresh mushrooms. It was great for leftovers to. My husband said I can make it anytime."

Reviewed Jan. 26, 2012

"This definitely tasted like pizza! I used a whole green bell and a little water in the sauce cause it was super thick."

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