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.
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
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.