1/2 pound corkscrew macaroni
1 large egg, beaten
1/4 cup milk
2 tablespoons Parmesan cheese
8 ounces Italian sausage
1 small onion, chopped
1 garlic clove, finely minced
2 (14 1/2-ounce) can Italian-style stewed tomatoes
1 cup yellow bell pepper, cut into 2-inch strips
1/2 teaspoon dried Italian seasoning, crushed
8 ounces fresh sliced mushrooms
4 ounces pepperoni slices
2 cup shredded mozzarella cheese
Cook pasta according to package directions to al dente. Drain and rinse with cold water.
For pasta crust, in a large mixing bowl combine egg, milk and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly onto a greased 12-inch pizza pan. Bake in a 350°F oven for 20 minutes.
Meanwhile, in a large skillet cook sausage, onion and garlic until meat is brown. Drain fat. Add undrained tomatoes, breaking up large pieces of tomato, pepper strips, mushrooms, pepperoni slices and Italian seasoning to meat mixture. Bring to boiling; reduce heat. simmer, uncovered, for 10 to 12 minutes or until pepper strips are crisp-tender and most of the liquid is evaporated, stirring occasionally.
Spoon meat mixture over pasta crust. Sprinkle with mozzarella cheese. Bake for 10 to 12 minutes more or until heat through and cheese is melted.
My GFCF daughter ate just the sauce in a bowl without the pasta crust and enjoyed it very much. The sauce could be served over a GFCF pizza crust as well.