Pizza Frittata

The Bachelor is one of my guiltiest pleasures. I literally cringe every time I admit to watching it, but I can’t help being sucked in. My mom and sister watch it, too, and for a long time we would have weekly phone conversations about what was happening in the show, dissecting every interaction and making predictions about what would happen. My parents recently moved to the desert also, though, so now we get to watch The Bachelor together, in real time!

Last Monday night, I had my parents over so we could watch the show, and I made this cauliflower crust pizza for us to eat as we watched. It turned out even better than I expected. I mean, I could actually pick up my pizza. It has been a long time since I’ve had pizza that was both good for me and pick-up-able. Chris is picky about his pizza, so I got him a flatbread instead for his crust, but he thought the cauliflower pizza was as good as his flatbread pizza. You better believe I’m going to make this again, and make extra to freeze for the next time we need a really quick meal.

After Monday’s meal, I had a bunch of leftover ingredients that were already cut up, but I was out of cauliflower. I experimented a little and came up with an insanely easy dinner that used up all my leftovers. More than a recipe to follow step-by-step, this is an idea you can use on those “OMG I am so exhausted and we have nothing in the fridge” days. You can easily adapt it to what you like and what you have on hand, or to keep scraps of this and that in the fridge from going to waste. This can be a quick one-dish meal, or it would be great alongside a green salad or veggies. It’s even fast enough that you could make it in the morning, and feel good about eating pizza for breakfast!

Here are my ingredients. You can see this is not an exact science, people. Literally just a bunch of random leftovers.P1000986

Saute the sausage and veggies.P1000987

Going into the oven, and coming out.

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And the finished melty, saucy product. Like a deep-dish pizza with egg instead of a crust.P1000990P1000993

Pizza Frittata Ingredients

  • 8 eggs
  • 2-3 tablespoons cashew milk, or other “milk” of choice
  • 2 tablespoons nutritional yeast, optional
  • roughly 3 cups chopped veggies of choice (I used green bell pepper, purple onion, and cremini mushrooms)
  • 1/3 cup pre-cooked sausage*
  • 7 pepperoni slices*
  • 1/4 cup prepared pizza sauce*
  • handful of shredded cheese (I used a blend of mozzarella, parmesan, and fontina)
  • 2 tablespoons olive oil
  • salt and pepper

Pizza Frittata Method

  • Preheat oven to 400 degrees Fahrenheit
  • Heat 1 tablespoon of olive oil in a cast-iron, or other oven-safe, skillet over medium-high heat
  • Add chopped veggies and sausage to hot oil and saute about 3-5 minutes, until veggies are soft
  • Meanwhile, beat together eggs, milk, and nutritional yeast. Season mixture with salt and pepper, just as if you were making scrambled eggs.
  • Transfer the hot, cooked veggies to the egg mixture and whisk together. Then add the other 1 tablespoon olive oil to the hot pan and swirl to coat.
  • Pour the egg and veggie mixture back into the prepared pan and top with slices of pepperoni. Transfer to the oven for 15 minutes, until the eggs are set.
  • Remove the frittata from the oven and spread the prepared pizza sauce evenly over the eggs. Top with shredded cheese. Return to oven until the cheese is melted, about 3-4 minutes. Slice and serve!

*Check ingredients to make sure these are SCD compliant. You might have to shop around for brands that comply, but they are out there! I use Aidell’s chicken and apple sausage from Costco (it does list a rather vague “spices” on the ingredients, but I say it’s close enough). I can find nitrate-free, uncured pepperoni and pizza sauce that list only SCD-compliant ingredients at Sprout’s, and I feel comfortable using these, but of course if you feel otherwise you can omit, use homemade pizza sauce, or simply add fresh tomato with spices from your own pantry and olive oil to the top instead.

Smoked Salmon Pizza on Herbed Flatbread Crust

You may have noticed that blanched almond flour has changed my life. You can put that stuff in a food processor with a little butter and a little liquid, maybe an egg, spices or herbs or honey or whatever you like, and you have a pie crust or a pizza crust or a pot pie topping or whatever floats your boat in no time.

How did I not know about almond flour before??

There was a time when Chris and I would order pizza like once a week, and spend all day having a Lost marathon. Those days are over, for a lot of reasons, one of which is that we killed Lost (sigh). But, we still end up having some variation of “pizza” almost every week. Now our pizza is usually grain-free and homemade, but it still seems like a treat every time. Plus, we have complete control over the ingredients and can come up with all kinds of new variations. Usually we use some kind of pesto or traditional red sauce, veggies, and meat, but this week I had some smoked salmon that we needed to use (long story involving a recipe that I thought sounded good but Chris vetoed…) so we got creative with our pizza night. The result was an herby cream cheese and lox inspired dinner!

Start by combining all crust ingredients in a food processor.p1000575

This is what the processed dough will look like.p1000576

Shape into a ball and sandwich between two sheets of parchment paper.p1000577

Shape into a flat roundish disc that will fit on a cookie sheet or pizza stone.p1000578

While that’s baking a bit prepare your toppings.p1000579

This is what the crust will look like coming out of the oven the first time.p1000580

Top with cheese mixture, salmon, capers, and chives, and place parchment paper directly on wire rack in oven.p1000581

It’s done when the edges of the crust are browning.p1000582

Gently slice and serve.p1000586

Crust Ingredients (Serves 4) *

  • 2 1/2 cups blanched almond flour
  • 3 1/2 tablespoons cold butter, cut into pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons chopped fresh chives

Topping Ingredients

  • 6-8 ounces smoked salmon, sliced
  • 1 cup shredded cheese (any white cheese that melts well will do; I used a combination of raw white cheddar and swiss)
  • 3 cloves garlic, very finely minced
  • 1/2 cup plain strained yogurt
  • 1 tablespoon dried dill
  • 1/4 cup chopped fresh chives
  • 2 tablespoons capers, choppped

Method

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine all crust ingredients win a food processor fitted with the dough blade and process until a dough forms.
  • Turn the dough out onto a piece of parchment paper. Top with another piece of parchment paper. Using your hands and a rolling pin, roll the dough out until it is very thin–no thicker than 1/4 inch. Gently peel off the top sheet of parchment paper and place on pizza stone or cookie sheet.
  • Bake crust for 12 minutes.
  • Meanwhile, prepare your toppings. Mix yogurt, cheese, garlic, and dill together.
  • When crust is done, remove and turn up over to 375 degrees Fahrenheit.
  • Drop yogurt mixture on crust in little dollops. Spread very gently. The crust is very fragile and if you try to plop the whole mixture in the middle and spread it over the whole crust you will destroy it. Trust me, it happened to me.
  • Add smoked salmon, capers, and chives.
  • Slide the crust back into the oven on only the sheet of parchment paper. That is, the parchment paper should be sitting directly on the oven rack with the pizza on top.
  • Bake for another 5-10 minutes, until edges of crust are beginning to brown. Slice and serve!

*Note: I think this crust is really nice–it is flaky and flavorful, but it is not really sturdy enough to pick up and eat like traditional pizza. Treat it gently and plan on eating with a fork, and don’t fret if it crumbles a little here and there–it will still taste good!