Second Annual Un-Pizza Week Day Three: Pizza quiche

Last year, a Totoro was whored out to make my un-pizza gruel cuter. This year I made an owl my bitch.

Cuteness must be had.

I am not hot in the pursuit of lo-carb but do love both a good deep-dish pizza, or a quiche. So! Both gluten-freedom fighters and lo-carb fans may consider this dish from the Mr. Breakfast blog, a boon.

Vegans should flee in terror.

It’s Wednesday. I’m busy, so I’ll yap no longer. I’ve given you owl-y cuteness and pizza, and that is enough.

Pizza Quiche (adapted from Mr. Breakfast)

2 oz. reduced fat cream cheese
2 eggs
2 Tbsp. + 2 tsp. almond milk
2 Tbsp. grated reduced fat mozzarella
1 1/2 tsp. (after rehydrating) dried chives
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 c. Grated reduced fat cheddar
1/2 c. Grated Reduced fat mozzarella
Another 1/2 c. Grated reduced fat mozzarella
1/4 c. Marinara
1 c. Mushrooms, sautéed
1 vegetarian Italian sausage (I love the Lightlife ones), sliced
Heat da ov to 350 F. Greez da pan. I used one that was oval and probably holds 6 cups. Spread cheddar and the first 1/2 c. of mozzarella in your pan.
Blend (I used my immersion blender mini-cup attachment) cream cheese, eggs, 2 Tbsp. mozzarella, almond milk, chives, garlic powder and oregano. Pour over cheese. Bake 30 minutes. Take out and turn on broiler. Spread on marinara, mushrooms, veggie sausage and the last 1/2 cup of mozzarella. Keep a close eye on it in the broiler and let it bubble, toil and trouble, but do not burn it. Let it cool a bit before slicing into this sucker. And remember to turn off the broiler please. It’s getting hot in herrrrrr.

Second Annual Un-Pizza Week Day One: Oatmeal pizza

Oddly enough the idea of pizza oatmeal seems gross, but oatmeal pizza works for me.
And OM bloody G that’s friggin’ cute:

I have explained un-pizza week before here. It is pizza flavors in unusual formats. Some people do different ingredients in pizza format, but I think this is a tad silly. I’ve used the example of re-fried beans and cheese on a tortilla. This is not Mexican Pizza. It’s a bloody tostada, foo.

This oatmeal pizza is almost a normal pizza but the different formatting involves cooking the crust in a skillet. This almost-a-pizza is to ease you into un-pizza week.
It will get more interesting, I promise.

I’m really not endorsing anything here. But the recipe did call for Fiber One. And deep in my heart I’m a corporate whore who would wouldn’t mind getting some doodads for endorsing a product. But only if I truly like it, and I do have an odd love of bran cereals of all types: corn bran, bran flakes…my insides like these too but let us not dwell upon that.

Let’s just eat some un-pizza.

Oatmeal Pizza (Adapted just a tad from this recipe on Hungry Girl)

1/4 c. Fiber One
1/4 c. Oatmeal
1 egg, beaten
1/2 tsp. garlic powder
1/4 c. Pasta sauce (I used one with roasted onion and garlic-if your sauce lacks pizza-esque flavors add some oregano and basil)
1/4 c. Shredded reduced-fat Swiss cheese (Use mozzerella for more authentic pizza taste, I just love Swiss)
Heat oven to 400 degrees Fahrenheit.
Grind up the oats and Fiber One until they are of breadcrumb consistency. Mix in egg and garlic powder.
Spray a pan with something nonstick and heat over medium, then add mixture, spread as thin or thick as you like your crust to be. Mine was about 4.5 inches across. Though my dream crust is about 4.5 inches high. Raise heat to medium-high and when the bottom is browned, flip that sucker. Carefully. When the other side is brown put it on an oven safe surface of some ilk, pour on sauce, then cheese, and cook about 10 minutes.
Don’t forget to turn off your oven when you’re done.