i have a question on how to prepare this dish, as i'm going to attempt it this weekend. if making a papperoni crust, do you place the pepperonis on the bottom of the pan, then add the cheese and egg mixture? do you need to crisp the pepperoni in the microwave first, or just put them in "raw"?
i can't wait to try this...
I put them in the 13x9 baking dish and microwave/crisped them first, then added the egg mixture.
I just put them in before the egg mixture. :thup: It still comes out crispy. I think if you "pre-crisped" the pepperoni, it would get burnt. (Edited: I didn't see the last post, so maybe it *wouldn't* get burnt. :) )
okay i have another question...the egg mixture is poured over the pepperoni and 2 cups of cheese right? or do you mix the two cups of cheese with the egg mixture and then pour that in over the pepperoni? or do you put the pepperoni down, pour egg mixture over, and then spread cheese over that? (in case you haven't guessed, i'm a pretty terrible cook)
I microwave the pepperoni in a single layer in the microwave in a 13x9 pan, then top with the cheese, then the egg mixture. If you go to the first page of this thread, it will give the recipe.
add another vote for this recipe. I was amazed how "crust-like" the egg/cheese layer tasted. I'll be making it again, and often!
made this tonight with what I had....didnt really tate like pizza to me but it WAS fANTASTIC! I think I could do more to make mine taste like pizza though! lol first of all it IS deep dish! lol next time I am putting it in a BIGGER pan!
has anyone tried this with egg beaters?
There is a recipe out there in the recipe world which is sinful to we low carbers.. it's called "Better Than Sex Cake" Do you think we can rename this "Better Than Sex Deep Dish Pizza Quiche"?? ROFL.. There is so much raving about this pizza.. :D
Made this up this weekend. Roasted a pound of cauliflower florets to golden brown in the 13" x 9" baking dish first, then resprayed the dish and poured in the mixed quiche layer over the florets. We skipped the crisped pepperoni layer...guessing (rightly) that the cauliflower would provide additional body. The base came out about 1.5 inches deep, fluffy and lightly browned. (we allowed the quiche crust to "rest" for 10 minutes.)
Topped with 4 oz. Contadina Tomato Sauce (that's what we had on hand), then added 1 lb. cooked spicey sausage (Jimmy Dean), 8 oz. canned mushrooms lightly sauteed in the sausage grease, 1/2 medium onion (diced), 10-12 black olives (sliced) and a cup of shredded Moz. cheese. Back in the oven (Broiler) for just a few minutes, and it was ready. (we let it "rest" for another 5 minutes before cutting.)
1/8 portions of the 13" x 9" concoction were plenty big enough for a satisfying meal. The next time we'll probably use a couple more ounces of tomato or pizza sauce, but our results as prepared were excellent!
I tried it with egg beaters. made a small one in the toaster over with 2 eggs and the rest of the recipe adjusted. it was thin but tasty. thanks
Can anybody tell me if this is ok during induction and what the net carb count is?
I'm new here but have made the pizza and love it. One of your subsequent posts said you made it with a variation using the Taco Meat recipe. I would like to try that also, but cannot locate the "Taco Meat recipe." Is it the same as the Taco Cheesecake? Please help!
Hi Lynn! Here's the recipe for Taco Meat that I use. It's quite good for taco salad, soft tacos with LC tortillas or on DDPQ!
The base is really close to "norma" pizza. You could pick it up and eat it if you really wanted. Tho I suggest just using a fork!! :)
Don't know about induction...but I would think so.
click here for carb count
It's AOK for Induction, assuming your toppings follow Induction guidelines. Just be careful, as it's hard to stop at one piece!
I just checked my fridge and no mozarella, sooo...
I'm going to make it with cheddar, salsa, ground beef, halepenos, black olives and chili powder, and serve with sour cream.
I'll let everyone know how it turned out....
Thank you for the base recipe, it sounds delish!
Mine was good, although I would cook the crust crispier next time...and Im full! :yay:
Reporting back, my 'taco' pizza quiche was awesome! I had to threaten the kids (teenagers) least they take more than their share. Everyone loved it!
I smothered the ground beef with halepenos, black olives and cheddar cheese. Instead of pizza sauce, I used half pizza sauce and half salsa.
This will definately be a Friday night standby, and I'm sure the rest won't last longer than tomorrow morning.
Mmmm, Mmmm Good!
I made the Deep Dish Pizza over the weekend and I can honestly say, I think this is the best thing I have eaten since starting this WOE. I will definately be making it again and again.
deep dish quiche pizza
This recipe is the "BOMB"! Even the kids love! Thanks to whoever put this on here!
162 now YEAH!
there should be some type of forum, or sticky, or list... "board's favourite recipes". like listing links to the original thread, so that newbies can not only get the original recipe, but all the versions folks come up with by jacking round with it.
this is one of my favs. i can get sick of it fairly quickly if i try to eat it like regular pizza (eating more than one or two slices at a time), but with a salad first, it's perfection.
i didn't even think of feta & spinach.
OH MY GOODNESS!!!!!!!!!!! WOW, I really did not think I could have something this great, what an awesome recipe! Non LC-ing husband and son loved this too, had to hide the last pc in the freezer for myself! Thanks so much, this is going to be a regular here on Thursday nights!!
I made this dish last night and it is the best low carb dish I have ever had. Thanks Donald.
Also What is the total carb count on this dish?
It depends according to what you top yours with, happydana, but here's one set of stats that was previously posted for DDPQ:
Amount Per 1 serving
Calories from Fat 234
% Daily Value *
Total Fat 26g 40%
Saturated Fat 13.25g 66%
Polyunsaturated Fat 1.75g
Monounsaturated Fat 9.12g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 7.12g 2%
Dietary Fiber 1.12g 4%
Protein 25g 50%
There have been others posted within this thread as well. You may want to go back a few pages and see if you can find others. Basically, I figure mine at 6 carbs per slice.
Ok I am a beliver, tryed this last night and man it was hard to stop eating. LOL. The crust reminded me of ricatta cheese, and my kids had a hard time beliving that there was no bread. Had to make 2 as they like everything on theres which I call a garbage pizza while I am a plan peproni and cheese lover :). I use foil baking pans that worked well, so today since I still have the stuff to make more, Im going to bake more crust up and freeze them, That way I can pull out top and bake when the pizza urge hits LOL. Great Recipe and a most to try. Have a great day everyone.
Ok I did it. I just maded up 4 pizza bottoms, and they are safely in the freezer. So I am sooooooo ready to go when that pizza craving hits. Throw that bottom on a cookie sheet, top and then eat. Just the easy part left to do :lol: Thanks so much for posting this recipe. you know looking at the bottom, kinda wonder if it could be sliced like a bread stick. put alittle garlic butter then stick under the broiler hmmmmmmm may have to try that. Again thanks for everone bumming this to the top. :thup: :thup: :thup: :thup:
I have 3 words to say----FAB-U-LOUS!!!!!!!!!
I saw the recipe and read the reviews but thought-how could it be? I just made it for lunch (and used lite cream cheese for less carbs), made my own sauce w/ plum tomatoes, topped w/ pepperoni and mushrooms, and OMG! I figured it all out in fitday, and for 1/4 of pie it's 5-6 carbs! (Couldn't find info in Italian seasonings on this board's carb counter or on fitday-probably only 1-2 carbs I'd think). Even having a nice salad w/ 1/8th of pie would be fab and only 2.5-3.5 carbs--what a deal!
I'm so pleased to know I won't ever feel deprived because "I can't ever have pizza again"--now I can!
Thank you Donald--big squishy hugs!!!! :yay:
Making this (it is in the oven) with a new twist tonight-a modified version of this and the collaboration lasagna-hoping the results are half as great as the original! Just made two of the deep dish pizza "crusts", with 1/2 lb ground beef, 1/2 cup Ragu spaghetti sauce, and shredded moz cheese on top of each of the two "crust" layers. Will report results later!
P.S. By lining the baking pan with parchment paper there is no sticking and no mess-SUPER easy clean-up!
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