Chicago Deep Dish Pizza Quiche

I repost this occasionally because new readers freak at the thought of giving up pizza and no one will scroll all the way back to the original post..  

Do you want the heft/flavor of a great Chicago Deep Dish pizza, but avoid the carbs? Try this DELICIOUS carb-haters version



Nutritional Values (not including toppings)

Calories 238
Total Fat 17.9g
Saturated Fat 10.7g
Cholesterol 118mg
Sodium 367mg
Total Carbohydrates 3.6g
Sugars 0.8g
Protein 15.7g


Quiche Crust4 oz cream cheese
3 eggs
1/4 cup Parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
3 cups shredded mozzarella
1 teaspoon garlic powder
1/4 cup low sugar pizza sauce
Whatever pizza toppings you like

Beat cream cheese and eggs until smooth.
Add heavy cream, Parmesan and spices. Mix well.
Spray 13x9 pan with Pam
Place 2 cups shredded mozzarella in pan and mix in the egg mixture
Bake at 375F for 30-40 min then cool for 5 minutes.

Toppings
Spread with sauce and sprinkle on remaining mozzarella
Add toppings 
Bake an additional 10 min in 375F oven.

Serves 8

Cooks Note: Additional toppings could include, pepperoni, cooked Italian sausage crumbles, steamed or blanched bell pepper slices, pepperoncini, deli ham, sauteed onions and/or mushrooms - thinly sliced, artichoke hearts, green and/or black olives, etc...

Make a 1/2 recipe in an 8X8 pan to serve a family of 4

Clafouti Margherita (Pizza Cobbler)

A while back I posted my adaptation of my Grandmother's Berry Cobbler recipe. During my research I found that what she called "cobbler" was really a clafoutis (pronounced "Kla-foo-TEE"), a rustic eggy pancake-like mixture from the Limousin region of France. I've found the recipe to be amazingly adaptable to all kinds of fruits and berries, so... while popping some of my neighbor's lovely sweet juicy cherry tomatoes into my mouth as a snack a thought struck me.. SURE! Why Not?!? A savory Cherry Tomato Clafoutis - no... the classic Italian Margherita PIZZA Clafoutis!!


Clafoutis Margherita

Nutrition Facts
Servings 6

Amount Per Serving
Calories 179
Total Fat 8.3g
Saturated Fat 4.0g
Cholesterol 108mg
Sodium 335mg
Total Carbohydrates 11.7
Dietary Fiber 1.6g
Sugars 2.3g
Protein 14.8g


3/4 cup rolled oats (old fashioned oatmeal)
3 large eggs
3/4 cup cottage cheese
1 teaspoon baking powder
1/4 cup milk
1 teaspoon buttermilk blend (optional)
salt and freshly ground black pepper to taste

1 1/2 to 2 cups fresh Cherry Tomatoes sliced in half
1/2 cup of Parmigiano Reggiano cheese
handful of fresh basil, chopped
1/2 cup fresh (wet pack) mozzarella (cubed)


Preheat oven to 350 degrees F.

In a blender or food processor, mix rolled oats, eggs, cottage cheese, baking powder, milk and optional buttermilk blend until liquefied. See Cook's Notes.
Allow to rest at least 5 minutes.


Liberally sprinkle the remaining ingredients into a greased cast iron skillet, 9" pie plate or 8 X 8 baking dish. Reserve 3 Tbsp Parmesan.
Pour batter mixture around other ingredients.
Sprinkle reserved Parmesan over the top.
Bake in the center of the oven for about 35 minutes, until visible batter becomes golden brown and crisp with puffy edges.

The clafouti can be served immediately or at room temperature, sliced into wedges or squares.

Cook's Notes: The buttermilk blend is a powdered buttermilk that offers a tiny bit of tang and a little "lift" to the batter. It is completely optional.
Of course if you want a different pizza experience there is nothing that says you can't chop up your favorite toppings and add them to the mix!

---dave---
The Bariatric Food Dude

Greek Meatza

This Greek-inspired meatza has a crust made from juicy ground beef seasoned with fresh thyme and garlic, a thin layer of sauce and a simple but incredibly flavorful trio of red onions, kalamata olives and feta cheese to top it off.

The sharp, briny feta brings tons of flavor and a creamy texture without becoming greasy or adding too much dairy. Because the flavor of quality feta is so bold, I find that a mere 1/3 cup is enough, but you can use as much as you like if you tolerate dairy well. Along with the feta, the bold combination of red onion and kalamata olives makes every bite exciting and satisfying without straying too far from traditional pizza flavors. The meat "crust" is thick enough to hold together without being too thick and heavy.

This is not your mom's meatza; it's a little more refined, a little less over the top, but we guarantee you'll think it's just as good. No picture on this one. It was well on it's way to being demolished before I got the camera!

Makes 6-8 square pieces

Nutritional Values per piece:
Calories 269
Total Fat 11.3g
Saturated Fat 4.2g
Cholesterol 153mg
Sodium 928mg
Total Carbohydrates 2.9g
Dietary Fiber 0.8g
Sugars 1.1g
Protein 37.1g



2 pounds ground beef
2 eggs
1-2 tablespoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon dried onion powder
2 teaspoons salt
2 garlic cloves, finely chopped (optional)


1/4 cup (or more to taste) of your favorite pizza/tomato sauce
1 cup pitted kalamata olives
1 small red onion, very thinly sliced
1/3 cup or more crumbled feta


Preheat oven to 450 degrees Fahrenheit.

Line a rimmed 11×17 pan with parchment paper. The rim is important so the grease is contained while the meat cooks.
In a large bowl combine the meat, eggs, thyme, oregano, onion powder, salt and garlic. Whisk the egg with a fork then get your hands in there and thoroughly combine the eggs with the meat.
Spread the meat out evenly and thinly over the entire pan, stretching it all the way to the sides.
Bake for 10-12 minutes and remove from the oven.

Turn on the oven broiler to high.

The meat will have shrunk by several inches. Drain any liquid or grease that has gathered in the pan and finish baking the meatza in the same pan.

Spread pizza sauce on top, leaving a little rim around the edges for a crust.
Cover the meatza with toppings.
Broil for 5-7 minutes, until cheese is soft and toppings are lightly browned.

Cook's Notes: Of course there is nothing holding you back from going insane on the toppings, but I recommend you pre-cook them if you intend to really pile them on.

Chicago Deep Dish Pizza Quiche

I repost this occasionally because new readers freak at the thought of giving up pizza.  

Do you want the heft/flavor of a great Chicago Deep Dish pizza, but avoid the carbs? Try this carb-haters version



Nutritional Values (not including toppings)
Calories 238
Total Fat 17.9g
Saturated Fat 10.7g
Cholesterol 118mg
Sodium 367mg
Total Carbohydrates 3.6g
Sugars 0.8g
Protein 15.7g


4 oz cream cheese
3 eggs
1/4 cup Parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
3 cups shredded mozzarella
1 teaspoon garlic powder
1/4 cup low sugar pizza sauce
Whatever pizza toppings you like

Beat cream cheese and eggs until smooth.
Add heavy cream, Parmesan and spices. Mix well.
Spray 13x9 pan with Pam
Place 2 cups shredded mozzarella in pan and mix in the egg mixture
Bake at 375F for 30-40 min then cool for 5 minutes.
Spread sauce and sprinkle with remaining mozzarella
Add toppings
Bake additional 10 min in 375F oven.

Serves 8

Cooks Note: Additional toppings could include, pepperoni, cooked Italian sausage crumbles, steamed or blanched bell pepper slices, pepperoncini, deli ham, onions and/or mushrooms - thinly sliced, artichoke hearts, green and/or black olives, etc...

Make a 1/2 recipe in an 8X8 pan to serve a family of 4