Wednesday, March 9, 2011

Crockpot Pizza

Words can not express how much I LOVE Crockpot Pizza!!!  I found the recipe a little while ago and have probably made this at least monthly (that is really often for us) since then.  It is SO delicious.  And while I write this recipe out, I'm sitting (anxiously) waiting for our pizza to finish.  That is the one problem with Crockpots--they can't be rushed and they take their oh sweet time.

I adapted this recipe some to make it a healthy version.  This takes more time to prep.  I will post both recipes so make sure you pick one or the other or mix the healthy and the fast version together to find what works for you! :)

1 can Italian stewed tomatoes, blended
1 small can tomato sauce (I don't remember if I used the sauce or the paste--which ever was cheaper!  And we are talking small can folks!)
1/2 c. carrot puree (to make this steam 2-3 carrots until tender.  Blend them until is is a soft paste, you might have to add a little extra water--like baby food)
1/2 c. cauliflower puree (probably 1/4 of a head)
~ 2 t Italian Seasoning/ other seasons to taste

Mix all of these together to create a sauce.  I used a food processor to blend the tomatoes and then mix everything together.

1 larger size can of your favorite spaghetti sauce (plus or minus depending upon how saucy you want it)
Seasonings (as desired)

(add as many or as much of these as you want)
1 lb cooked hamburger/ turkey/ sausage
Or other types of pizza meat... pre-cooked bacon, ham, pepperoni, etc!
1/2 large onion, chopped
1/2 c. green/ red/ yellow peppers, chopped
1 small can sliced onions, drained
1 small can mushrooms, drained
1 small tidbit pineapple, drained

Stir as many or as few of these as you like into the sauce.  Spray the crockpot with cooking spray and then pour the sauce/ topping mixture into it.  Put the lid on and turn it on high.

Puffy Crust:
1 c. whole wheat flour
1 c. skim milk
2 T. ground flax seeds
1/2 c. + 2 T. water
~1 c. low fat mozzarella cheese, grated

Stir the water and flax seeds together in a small sauce pan.  Cook it on medium heat until it becomes gelled.  (Mine was probably 5-10 minutes.)  It should be kind of the texture of a raw egg.  Let it cool to room temperature.  Hint: so if you are using this method, it would be faster if you made this first and then let it sit while you were preparing the sauce/ toppings.  Whisk the flour, milk and flax seed gel together.  Stir in the cheese.

1 c. all purpose flour
1 c. milk
2 eggs
1 c. (or more) cheddar/ colby jack cheese, grated

Whisk the flour, milk and eggs together.  Stir in the cheese.

Pour the puffy crust on top of the sauce in the crock pot.  Cook on high for 4-6 hours.  Hint: try to leave the lid on as long as possible--i.e. don't peak.  Crockpots take forever to heat up and when you take the lid off it will probably take 20-30 minutes to get back to room temperature.  I have never tried it on low but would assume it could be done for 6-8+ hours.  The crust should be stiff/ firm like a piece of bread.

Sometimes, I will sprinkle a little bit more cheese on the top when the crust is done ~1/2 hour before serving. It looks pretty!  Also, every time I make this, there is lots of moisture (maybe grease?) that comes up on top of the crust.  I use a cup to scoop it up and drain it off maybe 2 times while it is cooking.

I promise you will not regret trying this recipe.  It is absolutely DELICIOUS!

This picture really doesn't do it justice!
P.S. Ignore the dark edges by the crockpot... ours had to wait for awhile so we could eat together
 & I should have turned the heat down but forgot.


Spidergirl said...

what is the texture of the crust like when you eat it? (is it soggy at all?)

{I ask because I made a crockpot lasagna once. The noodles were a mushy mess and half of it was burned. This may be because I cooked it on low for 8 hours rather than on high for 4 hours... but I'm scared to try anything too crazy for fear of it turning out mushy or burned :o) }

Lisa said...

It is not mushy/ soggy at all. It is firm but soft. I'll try to think of a comparison texture.

The only reason ours was dark around the edges was because I cooked it probably an extra 2-3 hours... yeah, a long time.

Noodles are hard to cook in the crockpot. It can be done but they (and rice) are much more difficult to not turn into a soggy mess... :)

Spidergirl said...

Good to know!! Thanks :o)

Lisa said...

I still can't figure out a good texture comparison. I'm wanting to say kind of like a muffin maybe?? Whatever it is... it is DELICIOUS! :D