For the Crust:

1 box Simple Mills Pizza Dough Almond Flour Mix
2 tbsp apple cider vinegar
2 tbsp olive oil
6 tbsp water

For the Quiche Filling:
4 breakfast sausages
1 tsp grass fed organic butter
1 small onion, diced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1 heaping cup sliced mushrooms
2 handfuls of spinach
Salt and pepper, to taste
1 tbsp Italian seasoning
6 eggs
3/4 cup unsweetened almond milk
Fresh herbs (optional)

PREHEAT oven to 350ºF.
PREPARE crust according to instructions on the package. Evenly press the pizza dough into a lightly greased pie dish. Set aside.
COOK sausage in a medium pan and on medium heat, with one teaspoon of butter for about 10 minutes and take off the heat. Transfer to a small plate to cool. 
CUT the sausages in small pieces and set aside.
ADD diced onion and bell pepper in the same pan. Cook until soft, about 5 minutes, stirring occasionally. 
ADD sliced mushrooms and cook until browned, about 4 minutes. Add spinach and toss to wilt.
SEASON with salt, pepper and Italian seasoning. Stir to distribute.
COMBINE eggs and almond milk in a bowl. Then add cooked sausage and vegetable mixture. Whisk until combined.
POUR the quiche mixture into the prepared pie dish. Bake for 40 minutes or until the center is cooked through.
COOL for 15 minutes before slicing. If desired, garnish with fresh herbs such as basil, parsley or coriander.