Pepperoni Pizzattata

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

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:

2019 Keto Bundle

Pepperoni Pizzattata
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1/2 lb (227g) raw italian sausage (sweet or spicy)
541.7
39.1
41.9
3.8
0
1.4
2.4
1 tbsp (14g) light oil/fat (such as lard, olive or ghee)
120
12
0
0
0
0
0
1 lb (454g) cremini or button mushrooms, quartered
122.6
0
13.6
18.2
0
4.5
13.6
2 each (236g) small green zucchini, cut into half moons
38
0.7
2.9
8
0
2.9
5.1
2 tsp (2g) fresh oregano, rough chop
2
0
0.1
0.5
0
0.3
0.2
2 cup (224g) whole milk, low moisture mozzarella, grated
702
56
48
8
0
0
8
1 cup (100g) parmesan cheese, grated
431
29
38
4
0
0
4
1/2 lb (227g) pepperoni slices, divided
1121.4
99.9
52.2
0
0
0
0
1/2 lb (227g) ham, deli slices
356.5
16
46.7
4
0
0
4
8 large (400g) whole eggs
572
40
52
4
0
0
4
1 cup (238g) cream, heavy whipping
821
88
5
7
0
0
7
1 cup (240g) unsweetened almond milk
45
3.5
2
3
0
1
2
1 cup (250g) low carb pasta sauce
140
10
4
12
0
4
8
salt, fresh cracked pepper and chili flakes, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
5013.3
394.3
306.5
72.5
0
14.2
58.4
Totals Per Serving:
626.7
49.3
38.3
9.1
0
1.8
7.3 g
70.1%
Fat
24.2%
Protein
5.7%
Carbs

Pepperoni Pizzattata

Pepperoni Pizzattata

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 1/2 lb raw italian sausage (sweet or spicy)
  • 1 tbsp light oil/fat (such as lard olive or ghee)
  • 1 lb cremini or button mushrooms quartered
  • 2 each small green zucchini cut into half moons
  • 2 tsp fresh oregano rough chop
  • 2 cup whole milk low moisture mozzarella, grated
  • 1 cup parmesan cheese grated
  • 1/2 lb pepperoni slices divided
  • 1/2 lb ham deli slices
  • 8 large whole eggs
  • 1 cup cream heavy whipping
  • 1 cup unsweetened almond milk
  • 1 cup low carb pasta sauce
  • salt fresh cracked pepper and chili flakes, to taste

Instructions

  • 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.
  • 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.
  • Pre-heat oven to 350 F.
  • Grease a round 9-inch cake pan.
  • Combine the mozzarella and parmesan together.
  • Mix one-third of the cheese mixture with the cooked sausage and then line the bottom of the cake pan.
  • With half of the pepperoni slices, create a layer of pepperoni on top of the sausage, followed a layer of sliced ham.
  • Mix one third of the cheese mixture with the vegetables, then create a layer of the vegetable cheese mixture on top of the ham.
  • 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.
  • Once the egg mixture has been added, gently and evenly spoon some marinara sauce around the top of the pan.
  • Spread a layer of pepperoni.
  • Top with the remaining cheese.
  • Bake at 350 for 35 to 45 minutes, or until it's somewhat puffed in the center and the cheese is golden in color.
  • Remove from the oven and let sit for at least 10 minutes before cutting.
  • Cut and serve!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition …

10 thoughts on “Pepperoni Pizzattata”

  1. 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 🙂

  2. 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! 🙂

  3. 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!

  4. "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?

  5. 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!

  6. 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. 🙂

  7. 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. 🙂

  8. 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! 😉

  9. Kim, yep! Although, I used the almond milk because too much cream can just be overwhelming. Realistically, you could just use water.

Leave a Comment

Pin
Share
Email
Tweet
Reddit
WhatsApp
Share