Upside Down Pizza

1 lb. bulk italian sausage
1 bell pepper, chopped
1 onion, chopped
1 bag frozen corn
15 oz. can diced tomatoes
1 tsp. italian seasoning
1 cup shredded Daiya mozzarella style shreds
1 cup almond milk
3 tbsp. oil
1 egg or replacements. See How To Replace An Egg
1 cup flour
1/2 tsp. salt

Brown the sausage in a skillet and set aside.  Drain off most of the drippings.  Saute the pepper and onion.  Add the corn and undrained tomatoes; simmer for about 10 minutes.  Add the sausage to the vegetable mix and stir in Italian seasoning. Pour into an oven-safe dish and sprinkle with cheese. 

In a mixing bowl, whisk together the almond milk, oil, egg, flour, and salt.  Pour on top of the meat and veggi mix.  Bake at 400 for 15-20 minutes or until golden brown on top.