Deep Dish Quiche Pizza

If you're on a wheat restricted diet, as I am, 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.

Now, whenever I get that craving for a pizza, I no longer call my local pizzeria delivery service, but instead call my Number One Fan to make this dish so that I can enjoy a more healthful approach to indulge my pizza yearning.  You can add any toppings to this that you would to a normal wheat crust pizza, which for me means pepperoni and black olives.  As an added measure for a more healthful approach to eating, she makes this dish with turkey pepperoni from Hormel.  It has 70% less fat than traditional pepperoni, and really no difference in flavor  You can make your own sauce for this, but it is just as easy to use an Italian tomato sauce off the grocer's shelf.  The original magazine recipe called for Newman's Own Sockarooni Sauce, probably because they paid for the endorsement.   We choose instead to use Classico Tomato & Basil because it contains no added sugar, like Newman's does.

This dish is made in two steps.  The first step is to make the "crust" of the pizza, which is really more akin to a quiche.  And then the pizza is returned to the oven after the tomato sauce, cheese and toppings are added.

Ingredients

4 oz whipped cream cheese (like, Kraft Philadelphia)
4 eggs
1/3 cup heavy cream
1/4 cup Parmesan cheese (like, Kraft green can)
1 tbs chopped chives (fresh preferred, but dried will do)
2 tsp Italian seasoning (like, Mrs. Dash or separately add dried oregano, basil, thyme and parsley)
1/4 tsp garlic powder
2 cups fresh grated assorted Italian cheese (like,Kraft 5-Cheese Italian Blend, or add your own fresh grated separately)
1/2 cup Italian tomato sauce (like, Classico Tomato-Basil)
1 cup fresh grated mozzarella cheese
non-stick cooking spray (like, Pam)
3 tbsp chopped or sliced black olives
4 oz turkey pepperoni (like, Hormel)

The Recipe

In a large mixing bowl whisk the eggs and then blend in the whipped cream cheese until smooth.  Add the cream, the Kraft green can Parmesan cheese, garlic powder, chives and half the Italian seasonings, and mix again until all is well combined.

Pre-heat the oven to 400 degrees.  Spray a 9" or larger glass baking 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 "crust" at 400 degrees for thirty minutes.  Remove from the oven and let it cool for five 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 400-degree oven until toppings are bubbly and brown, about fifteen minutes.  Allow the pizza to cool for ten minutes after coming out of the oven so it will set, and you can cut nice, firm but piping hot slices.

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).