* Exported from MasterCook *
Slow Cooker Puffy Pizza Casserole
Recipe By :Judy McCarthy, Derby, Kansas
Serving Size : 8 Preparation Time :0:00
Categories : Gluten-Free LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef -- OR turkey
1 small onion -- diced
1 garlic clove -- minced
1/2 teaspoon oregano
1 can tomato sauce -- (15-ounce)
1/2 cup water
Puffy Topping:
1 cup all-purpose flour -- (I use Pamela's Baking Mix as my AP flour)
1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives -- optional
Homemade Spaghetti Sauce Mix: yields 1 packet
1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning
Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)
In a very large skillet, brown beef, onion, and garlic on the stove top. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).
In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.
Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.
I have not tried to cook this yet on low. I'd check it after 6 hours (in a 4-quart, 4 hours in a 6-quart).
If you do opt to cook it on low, I'd love to hear your timing results!
Serves 8
The Verdict: I was given this recipe from a good friend of mine (who is rather shy and doesn't want her name on the internet!), and was so eager to give it a try. She usually cooks it in the oven, but said that sometimes it puffs over the side of her baking dish, and makes a huge mess in the bottom of her oven.
I loved the way it worked in the crock. I didn't vent the lid at all---it puffs up beautifully and completely satisfied my family's cravings without needing to worry about gluten or tipping the delivery guy!
If you prefer, use spaghetti mix in the prepared package. (if using store-bought look out for hidden gluten. I like the McCormick brand. You can also make your own using the recipe above.)
Source:
"A Year of Slow Cooking"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 391 Calories; 25g Fat (57.3% calories from fat); 21g Protein; 20g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1024mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : Cooker: 4 qt
Time: HIGH for 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3135 1440 0 0 0
