Danielle Walker Cooks Grain-Free Pepperoni Pizza Pasta

Danielle Walker Cooks Grain-Free Pepperoni Pizza Pasta
(Serves 6)


  • 4 ounces pepperoni, cut into wedges and sliced crosswise
  • 3/4 pound mild Italian sausage, casings removed
  • 3 cups stemmed and coarsely chopped kale
  • 3/4 teaspoon sea salt
  • 3 pounds yellow squash
  • 3/4 cup tomato paste
  • 1 to 3 tablespoons water
  • 1 tablespoon nutritional yeast*
  • 2 teaspoons dried oregano leaves
  • * Substitute Parmesan cheese for SCD.


  1. Heat a large pot over medium-high heat. Add the pepperoni and cook for 2 minutes on each side, until browned. Remove with a slotted spoon and set aside.
  2. Crumble the sausage and add it to the pot along with the kale and salt. Cook for 5 to 7 minutes, until the sausage is cooked through.
  3. Meanwhile, trim the ends off of the squash and use a spiral slicer or julienne slicer to create noodles.
  4. Add the noodles to the pot and sauté for 5 minutes, until crisp-tender.
  5. Stir in the tomato paste, 1 tablespoon of the water, nutritional yeast, and oregano. Cover and continue cooking for 8 minutes, until the sauce is simmering and the noodles are soft. Add up to 2 more tablespoons of water if the sauce needs to be thinned further.

Check the sausage and pepperoni ingredients carefully to avoid sugars, nitrates, and other additives. Applegate brand makes a wonderful pepperoni and bulk organic sausage can be found at most health food stores.

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