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Make the white garlic sauce by blending the cannellini beans, 2 tbsp olive oil, 2 tbsp water, 1 garlic clove, 1 tsp kosher salt, and ½ tsp black pepper.
Make the pizza dough by mixing the gluten-free flour, 2 tsp baking powder, 1 tsp garlic powder, and ½ tsp kosher salt. Stir in the 1 ¼ cup plain Greek yogurt until a dough forms.
Spread the dough onto a baking sheet and top with 1 tbsp olive oil, 1 shallot, 2 + ½ cups shaved brussels sprouts, 3 garlic cloves, 2 tsp dried thyme, 1 tsp kosher salt, and 12oz apple chicken sausage.
Bake at 400°F for 20-25 minutes until the crust is golden brown.
Drizzle the white garlic sauce over the top and sprinkle with ½ cup crumbled feta (optional).