DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Pepperoni Pizzattata

Prep: 15 min | Cook: 45 mins | Total: 1 hr 10 mins | Servings:8..

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Pepperoni PizzattataPepperoni PizzattataPepperoni Pizzattata
My pickle of a pursuit for the perfect pizza proxy persists!

I'm always looking for ways to fill that empty leg of mine. One of the many ways in which I look to satisfy my desires is in pursuing pizza and pizza-like substitutes. To date, I've yet to enjoy a pizza as satisfying as those from my darker days. As fantastic as the food is that I eat, a perfect low-carb pizza to me, is like the Great Pumpkin is to Linus. I believe it's out there and I spread that message far and wide, and while I am a true believer ... I've never actually seen one.

So, on occasion, rather than try and duplicate a perfect pizza, I swerve and ... make pizza fusions!

In this case, I've taken two of my favorite things ... a pizza and ... a frittata and I've made them one. A perfect pizzattata!

At it's core, it's little more than a crust-less quiche topped with tomato sauce, pepperoni and cheese, but when you bite into the warm soft custard, topped with the crunchy browned cheese and streams of bright orange oil ... your mind will think of pizza ... and feel satisfaction ... if even only for a minute.

Other Pizza Pursuits:

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 lb (227g)  raw italian sausage (sweet or spicy)541.7439.1241.93.841.4402.4
1 tbsp (14g)  light oil/fat (such as lard, olive or ghee)1201200000
1 lb (454g)  crimini or button mushrooms, quartered122.58013.6218.164.54013.62
2 each (236g)  small green zucchini, cut into half moons38.742.928.042.9205.12
2 tsp (2g)  fresh oregano, rough chop2.02.04.12.48.2800.2
2 cup (224g)  whole milk, low moisture mozzarella, grated70256488008
1 cup (100g)  parmesan cheese, grated43129384004
1/2 lb (227g)  pepperoni slices, divided1121.499.8852.210000
1/2 lb (227g)  ham, deli slices356.5316.0346.744.01004.01
8 large (400g)  whole eggs57240524004
1 cup (238g)  cream, heavy whipping8218857007
1 cup (240g)  unsweetened almond milk (Buy Now) 453.523102
1 cup (250g)  low carb pasta sauce (Buy Now) 14010412408
salt, fresh cracked pepper and chili flakes, to taste0000000
Totals (of 8 Servings):5013.27394.31g306.51g72.53g14.18g0g58.35g
Per Serving:626.6649.29g38.31g9.07g1.77g0g7.29g *

Method:

  1. If your Italian sausage is in casings, remove it. In a sauté pan over medium-high heat, sauté it, breaking it up with a wooden spoon, as if it were ground beef. When it is cooked, set in a bowl to cool.
  2. In a sauté pan over medium-high heat, add a little oil and then sauté the mushrooms with a little salt and pepper. When the mushrooms are about half cooked and have lost most of their water, add the zucchini to the pan and turn the heat up to high. Add the chopped oregano and little salt and pepper. Remove the veggies and set in a bowl on the side. The zucchini should still be firm, but soft enough to eat.
  3. Pre-heat oven to 350 F.
  4. Grease a round 9-inch cake pan.
  5. Combine the mozzarella and parmesan together.
  6. Mix one-third of the cheese mixture with the cooked sausage and then line the bottom of the cake pan.
  7. With half of the pepperoni slices, create a layer of pepperoni on top of the sausage, followed a layer of sliced ham.
  8. Mix one third of the cheese mixture with the vegetables, then create a layer of the vegetable cheese mixture on top of the ham.
  9. In a bowl, whisk together the eggs, cream and almond milk with a little bit of salt and pepper. Whisk well. Slowly pour the mixture over the top of the pan and allow it to sink into the ingredients. If using modified ingredients or pan size, be sure to leave enough room in the top of the pan for some tomato sauce, pepperoni and more cheese.
  10. Once the egg mixture has been added, gently and evenly spoon some marinara sauce around the top of the pan.
  11. Spread a layer of pepperoni.
  12. Top with the remaining cheese.
  13. Bake at 350 for 35 to 45 minutes, or until it's somewhat puffed in the center and the cheese is golden in color.
  14. Remove from the oven and let sit for at least 10 minutes before cutting.
  15. Cut and serve!

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Jul 02, 2014, 07:36 PM EST
Yep, MaMa Donna, another trick is a low-carb pita. It's got a few more carbs, but a thicker crust and potentially a shade more tasty! ;)
 
Posted by MaMa Donna on Jun 30, 2014, 01:44 PM EST
I live in St. Louis and love St. Louis style thin crust pizza from. My husband and I have discovered that we can make a nice individual sized thin crust pizza for each of us using a low carb tortilla. I loce it, I can have my crust AND eat it too. :-)
 
Posted by MaMa Donna on Jun 30, 2014, 01:43 PM EST
I live in St. Louis and love St. Louis style thin crust pizza from. My husband and I have discovered that we can make a nice individual sized thin crust pizza for each of us using a low carb tortilla. I loce it, I can have my crust AND eat it too. :-)
 
Posted by DJ on Aug 19, 2013, 06:06 PM EST
Nessa! Thanks for the tip! Unknown, the parchment isn't a bad idea! Although, the idea is to mix one-third of the cheese with the cooked sausage, and then line the bottom of the pan with that mixture. From there, with half of the pepperoni, make a layer, then another layer with the ham. Technically, this is all largely unnecessary, but it makes for a slighly more attractive appearance, when sliced. I hope this helps!
 
Posted by Unknown on Aug 18, 2013, 11:01 PM EST
"Mix one-third of the cheese mixture with the cooked sausage and then line the bottom of the cake pan." With the sausage mixture? The cheese? Parchment?
 
Posted by Nessa on Aug 14, 2013, 08:52 PM EST
My husband had the same problem with pizza. He hated all gluten free crusts because they were gummy and chewy, didn't like coconut flour crusts because of the taste, LOATHES cauliflower, thought almond flour crusts were _ok_ but nothing worth making, and thought meatza was more of a pizza casserole. Well, I wanted pizza one day but only had cooked chicken in the fridge. I threw some things together and made a crust that he loves. It has some tapioca flour, but the entire crust clocks in at 30 carbs. I posted it here since I don't have a blog. http://www.marksdailyapple.com/forum/thread87404.html By the way, I just made a pizza frittata yesterday! Delicious!
 
Posted by DJ on Aug 08, 2013, 06:50 PM EST
Hi Lisa! Thanks for the kind words! I've actually had that thought ... we'll see what the future holds! This one is pretty easy, though ... you can do it! :)
 
Posted by Lisa on Aug 08, 2013, 05:32 PM EST
YUM! Wish it would just appear and I didn't have to make it!! You should really make these meals frozen so we could order them to our homes... Just a thought :)