This pizza is just like a Pizza Hut pan pizza! Only not so much. It's upside down and tastes way better than any greasy takeout pizza. This unusual and satisfying deep dish pizza is created by layering a baking dish with sauteed vegetables and marinara sauce than topping it with cheese. The grand finale is a fluffy homemade crust that is easily produced with Bisquick. This scrumptious pizza is a variation of a recipe from Joy Bauer.
Upside-Down Pan Pizza
Makes 1 Large Serving
1/2 small onion, diced
2 tbsp. green bell pepper, diced
3/4 cup crushed tomatoes
1 portabello mushroom, stems removed, gills scraped out, and diced
1/4 tsp. dried oregano
1/4 tsp. dried basil
dash of crushed red pepper flakes
1 oz. part-skim mozzarella cheese, shredded
2 tsp. Parmesan cheese, grated
2 tbsp. gluten free Bisquick
1/4 cup unsweetened Silk Almond Milk
1.5 tbsp liquid egg substitute
salt and pepper
1. Preheat the oven to 375 degrees. Spray a small casserole dish (about 3x4 inches) with nonstick spray and set aside.
2. Coat a medium nonstick skillet with spray, and preheat over medium heat.
3. Add onion, bell pepper, and mushrooms to the skillet and saute until vegetables have softened (8-9 minutes).
4. While the vegetables are cooking, stir together crushed tomatoes, oregano, basil, and red pepper flakes in a small bowl. Season with salt and pepper and combine.
5. Stir tomato mixture into vegetables . Reduce heat to low and let simmer while you prepare the crust.
6. To make the crust, whisk together baking mix, milk, and liquid egg in a small bowl.
7. Spoon the veggie/tomato mixture into prepared casserole dish. Evenly sprinkle cheeses (parmesan and mozzarella) on top of veggies.
9. Bake for 25 minutes, or until top is golden brown and a knife inserted in the center comes out clean.
10. Let cool for 5 minutes minutes before serving.