Crustless Pizza Quiche
Originally intended as a low carb way to enjoy a pizza, this is still a delicious means to enjoy robust Italian flavors without the crust.
If you're on a wheat restricted diet, or a low carb or keto diet, one of the things you're likely to miss the most is pizza. My Number One Fan found this recipe in one of her cooking magazines called Low Carb Luxury and it was an instant hit, however, I must give her credit for certain innovations and perfections to the magazine's original recipe. For example, she changed the recipe to use whipped instead of regular cream cheese, which I think gives the "crust" a lighter, fluffier texture.
I’m no longer overly concerned with my carb count, but this is still a delicious way to enjoy pizza flavor without the wheat crust. You can add any toppings to this that you would to a normal wheat crust pizza, which for me means pepperoni and black olives. The original magazine recipe called for Newman's Own Sockarooni Sauce, probably because they paid for the endorsement. We choose instead to use Rao’s Homemade Pizza Sauce.
This dish is made in two steps. The first step is to make the "crust" of the pizza from eggs. And then the pizza is returned to the oven after the tomato sauce, cheese and toppings are added.
Crustless Pizza Quiche
Ingredients
- 4 oz whipped cream cheese (like, Kraft Philadelphia)
- 4 eggs
- 1/3 cup heavy cream
- 1/4 cup Parmesan cheese (like, Kraft)
- 1 tbs chopped chives
- 2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 2 cups fresh grated assorted Italian cheese (like, Kraft 5-Cheese Italian Blend)
- 1/2 cup Italian tomato sauce (like, Rao's Homemade Pizza Sauce)
- 1 cup fresh grated mozzarella cheese
- non-stick cooking spray (like, Pam)
- 3 tbsp chopped or sliced black olives
- 4 oz pepperoni (like, Hormel)
Instructions
- In a large mixing bowl whisk the eggs and then blend in the whipped cream cheese until smooth.
- Add the heavy cream, the Parmesan cheese, garlic powder, chives and half the Italian seasonings, and mix again until all is well combined.
- Pre-heat the oven to 400°F.
- Spray a 9" or larger glass baking dish, pie dish, or a round quiche dish, with the non-stick cooking spray. Sprinkle the two cups of assorted Italian cheese into the dish until evenly distributed, and pour the egg and cream cheese mixture over it.
- Bake the egg mixture for 30 minutes. Remove from the oven and let it cool for 5 minutes.
- Sprinkle the remaining half of the Italian seasonings over the quiche. Evenly spread on the tomato sauce. Sprinkle on the mozzarella cheese, and then pile on the pepperoni and black olives.
- Return to the oven until toppings are bubbly and brown, about 15 minutes.
- Allow the pizza to cool for 10 minutes after coming out of the oven so it will set, and you can cut nice, firm but piping hot slices.
Notes
- You can also add other toppings to your liking: mushrooms, chopped green bell pepper, chopped white or green onion, Italian sausage or ground beef (the latter two of which should be cooked separately and be well drained on paper towels before adding to the pizza).
