Pizza Popover Casserole

OK,  if that sounds gross to you (which it doesn’t to me, but whatev) hear me out. You know how you used to buy a pizza crust or a pie crust at the market whenever you wanted? Before you couldn’t do gluten? You know what a pain it is now you have to make those from scratch,  so you just don’t. You don’t make anything requiring crusts anymore, because it’s just too much effort.

This is an answer to that problem! The popover topping is mixed in a bowl and poured on top. Easy peasy.  And so tasty. I also make this with a chicken pot pie filling, but that is a recipe for another day.

I adapted this recipe from one of those little recipe booklets they sell at the checkout in the grocery store. I have no idea which one, as I ripped the page out to save it. I bought the booklet first, of course.

Popover Pizza Casserole

Pizza Popover Casserole (from Feeding My Kid)

1 lb. ground beef

1/2 onion, finely chopped

1 green pepper, finely chopped

4 oz. mushrooms (button or cremini), sliced

15 oz. pizza sauce (or homemade spaghetti sauce. Here is the recipe I use.)

2 oz. pepperoni, diced

Pinch fennel, crushed

1/2 tsp. dried oregano

1/2 tsp. dried basil

For the topping:

2 eggs

1 cup non-dairy milk of your choice (unsweetened or plain)

1 Tbsp. oil (I use grapeseed or melted coconut)

1 cup gluten free flour mix

Preheat oven to 400 degrees. In a large skillet, brown ground beef. Remove with a slotted spoon to another bowl. In drippings, cook onion and pepper until tender crisp. Add mushrooms and cook until tender. Add back in ground beef, pepperoni, spices and pizza sauce. Heat through.

In a medium mixing bowl, mix together eggs,  milk and oil. Beat with an electric mixer for 1 minute. Gradually add flour and beat with an electric mixer for an additional minute.

Pour beef mixture into a greased 9 by 13 pan. Pour egg topping over the beef evenly. Bake for 25 to 30 minutes, until topping is puffed and golden brown.


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