Tuesday, January 26, 2010

Crustless What?

Gather all your family around the computer screen....Is this a crustless pizza or crustless quiche?

Honestly, I don't care really but it's really good! I found this on Lynn's Kitchen Adventures. She often makes two of some of her recipes, one as she has/found it and she then makes another to be gluten free. She made two versions one with a pie crust and one crustless. I am not going to even attempt the one with the crust for it was just delicious without one. She made it this way to be gluten free....I used the crustless recipe to have lower fat.

Here's what I did:

Crustless Pepperoni Pizza
adapted from Lynn's Kitchen Adventures

8 ounces of shredded cheese (I used 1/2 Fat Free Cheddar and 1/2 Reduced Fat Mozzarella)
2 ounces of sliced turkey pepperoni
1 (12 ounce can) Carnation Fat Free evaporated milk
1 egg, beaten
1/2 cup egg substitute
2 tablespoons flour
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
marinara sauce for topping or for dipping

Preheat oven to 350 degrees. Spray bottom and sides of 9X9 baking dish or pie pan. Sprinkle 1 cup of cheese and half of the pepperoni onto your selected baking pan. Whisk together the milk, eggs, flour, basil, and garlic powder. Pour onto cheese and pepperoni. Sprinkle remaining cheese over top and carefully lay pepperoni on top of cheese. Bake for 40-45 minutes or until done.

The first night of eating this was really good. When we ate the leftovers, to mix things up I added some marinara sauce and it was EVEN better. So whether you want it neat as is or want to live a little dangerously with potential drips from marinara....go for it!

Lynn was right in her post saying that the Evaporated milk made it seem much richer than using just milk. I was surprised that even with the FF evaporated milk....the eggs had a silkier feel like a quiche does than something like scrambled eggs. Good call Lynn! Delish!

Try it with crust or no crust. Pepperoni or sausage. I added a little chopped onion. Add peppers for more color...just try it!



Bugaboo said...

Can I just say "this looks amazing!" Thank so much for the idea --- I can't wait to try! So versatile, too!

Bugaboo said...

Can I just say "this looks amazing!" Thank so much for the idea --- I can't wait to try! So versatile, too!

Lisa@ The Cutting Edge of Ordinary said...

Jenny do you think I could use a 1/2 cup of eggs instead the the egg substitue? I was thinking of making this for the Superbowl. Let me know what you think.

JennyMac said...

Lisa, referring back to Lynn's original recipe....she used 3 eggs. I used 1/2 cup egg substitute because that was the equivalent according to the egg beater's container. The evaporated milk really gave it richness as though I used real eggs!