I was wondering if anyone has tried Canadian bacon in place of pepperoni on the bottom of the pan for the crispier crust? I know pepperoni is kinda oily and maybe that's what causes it to crisp up.
I made this yesterday for a party topped with roasted red pepper and black olives. Didn't have chives so didn't use them. It was a big hit!
For those of you who asked about nutritionals, the recipe as originally written worked out to:
2,128 Calories and 22 carbs total. This may vary depending on what type of sauce you use and the amount of garlic you add. Each clove is about 1 carb!
I used four garlic cloves, minced (because I really like garlic!) and Hunt's tomato sauce with basil and oregano. It was the lowest carb tomato sauce I could find at my store.
I made it in a 9" X 14" pan and it's easily 8 very generous servings or 12 smaller servings. 266 calories, 3 carbs per generous serving or 177 calories, 2 carbs per smaller serving. :)
Hope this helps!
I'm going to use the flavored cream cheese....
I love the garden vegetable, I'll use that with the Alfredo Pizza I'll be making today and I have a Bacon cream cheese (it's new....has a higher carb count which is surprising?) and I'll use that for the regular pizza.
IIRC the flavored cream cheese I used in oopsie's didn't really jump out, just kind of enhanced the flavor.
Can you tell me how may it serves
It is! Glad you pulled up this old thread reminding me of this recipe.
Hard to say how many it serves, depends on appetite but it is very filling! Consider how many servings you would normally get from a casserole in the same size pan? Only two of us, we have lots of leftovers to heat up...Yum, easy lunch for days.
If you go back one page in this thread, to post #615 .. these calculations were copied here for us:
note: ECC = effective carb count = net carbs
Thank you for this recipe, although I suspect you aren't around anymore...
I've tried three different keto pizza crusts, and none was quite right. This is wonderful! I didn't have pepperoni, but did have hard salami, so used that, quite successfully, under the quiche. And only had fresh mozzarella, so just cut into slices (it's hard to get really thin, as it's very soft cheese, and ended up broiling the top.
I had two pieces and was more than content. Husband, who is NOT LC, had three, with his beer. :agree:
Cannot wait to try this 😃
I have been off and on this site since 2004. I can not believe I never tried it. I made the original recipe that DW Rolfe posted adding mushroom, green peppers onion, pepperoni, ham and sausage. :yum: It was fantastic. Now I have leftovers for lunches :D
I wanted to make deep dish pizza quiche, but my oven would not fire. So I halved the recipe and cooked it in the toaster oven. I spread pesto on base and added spinach, mushrooms, red onion, sun-dried tomatoes, quartered artichoke hearts, and niçoise olives. It was very, very good.
I love fixing a big batch and having my own "frozen meals."
I re-calculated the nutritional information for this recipe in the MFP database because I wanted the base recipe excluding add ons. I used the OP's original recipe:
minus the toppings. I used Rao's pizza sauce for the calculations because it contains no added sugar. Here's what I came up with per serving (1/6 of the recipe):
Sodium: 587.1 mg
Then add in your toppings.
If you use pesto sauce instead of tomato sauce, the difference is negligible IMO because pesto sauce is so concentrated (flavor wise) that you end up using less volume.
I made this (again) today. It is so good. So glad I found this recipe! Thank DW for posting it way back when.
I made this the other day - It was soooooo good :agree:
This recipes lives on in 2020! It's still super delicious and great value with eggs being $0.40 a dozen today!
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