So I have been craving pizza, but don’t want the bread crust. Yes I have been known to make a tortilla pizza now and again since my surgery, but I didn’t want that this time. I went looking for the crust less pepperoni pizza casserole/ dip I have seen flying around Pinterest lately, but could only find the photo of it, and not the blog about how to make it… sigh. The Zen Baker suggested making a quiche.
So here is my version of a pizza substitute. I will be making changes to it the next time I make it, but that’s just a personal opinion, I think I will subtract and egg, add more gooey cheese, and more pepperoni. Besides that I am very pleased with the outcome of this dish.
What you are gonna need:
8 ounces of shredded cheese
2 ounces of sliced pepperoni
Whatever pizza fillings are your favorite… I used a full carton of cut up white mushrooms sautéed in a lil EVOO and Butter to taste, a mixture of colored bell peppers that I bought already chopped up at the store, and Italian sausage crumbles.
1 (12 ounce can) evaporated milk
4 eggs, beaten
2 tablespoons corn starch
1 teaspoon dried basil
1/8 teaspoon garlic powder
How do make it:
Preheat oven to 350 degrees.
Sprinkle 1 cup of cheese and half of the pepperoni onto the bottom of the pie pan.
Add other pizza toppings
Whisk together the milk, eggs, starch, basil, and garlic powder.
Pour into pie pan.
Sprinkle remaining cheese over top.
Bake for 40-45 minutes or until done.
Serve and enjoy!
Disclaimer: I had taken pictures of the process but they didn’t send to my email fail!!
All in all I call this a Top not a flop!!!