Upside-down Pizza Casserole

[purple]

This original recipe is from Pillsbury, Casseroles & One-Dish Meals. It is not a gluten-free recipe so be sure to use a gluten-free flour with a bit of xanthan gum and gluten-free ingredients. (my alterations noted)

Upside-Down Pizza Casserole

1 lb. ground beef

1 cup chopped onions

1 cup chopped green bell pepper (I used, red, yellow and green)

1 15 oz. can pizza sauce (I always use a gluten-free Prego spaghetti sauce, check label)

1/2 lb. pepperoni, coarsely chopped

1/2 tsp. dried Italian seasoning

1 2.5 oz. jar Green Giant mushrooms (I omit b/c I don't like them )

6 oz. thinly sliced mozzarella cheese (I used shredded, part cheddar)

Topping:

1 cup milk

1 T. oil

2 eggs

1 cup Pillsbury Best All Purpose or Unbleached Flour (I used Carol's sorghum blend and 1/4 tsp. xanthan gum)

1/4 tsp. salt (I used onion flavored)

1/4 cup grated Parmesan cheese

Heat oven to 400 degrees. In large skillet over med-high heat, brown ground beef, onions and bell pepper; drain (blot and rinse too). Stir in pizza sauce, pepperoni, Italian seasoning and mushrooms. Bring to a boil. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.

Meanwhile, in small(med) bowl combine milk, oil and egg; beat 1 minute at medium speed. Lightly spoon flour into measuring cup; level off. Add flour (and xanthan gum) and salt; beat 2 minutes at medium speed or until smooth. Spoon meat mixture evenly into ungreased 13x9" baking dish (I poured off any juice). Place cheese slices over hot meat mixture(or sprinkle on shredded). Pour topping evenly over cheese, covering completely(edges too); sprinkle with Parmesan cheese. Bake at 400 degrees for 20-30 minutes(at least 30 minutes until top is crusty) or until puffed and deep golden brown. 6 to 8 servings

Comments: Scrumptiously tastey and easy! A good pizza replacement. I made 1/2 a recipe and wished I made the whole thing. I put a few pepperoni slices across the top and sprinkled mozzarella/cheddar very lightly on top and some Mrs. Dash too. The topping has to rise so don't weigh it down but it sure looks pretty that way. When you serve it you can flip it so the crust is on the bottom, if desired.

The topping crust would work for any casserole, its kinda like what those Bisquick casseroles look like but not as thick. This would work great for a sloppy joe filling or chicken and vegetable filling. You could even cover some veggies with it or add some mashed potatoes like a shepherd's pie. Have fun tweaking it for your needs, tastes and variety

[jerseyangel]

Omg--this looks faboulous!!!! I would have to do it dairy free , but with a little extra pepperoni I think it would be very tasty

[purple]

Omg--this looks faboulous!!!! I would have to do it dairy free , but with a little extra pepperoni I think it would be very tasty

It would be easy to adjust to so many different allergies/tastes. The crust needs the eggs though to get it to puff up. Sorry you can't have cheese but rice milk would be fine. You could add some shredded hashbrowns to it or put a thin layer of mashed potaotes on top of the meat instead of the cheese. Believe me it IS good.

[jerseyangel]

It would be easy to adjust to so many different allergies/tastes. The crust needs the eggs though to get it to puff up. Sorry you can't have cheese but rice milk would be fine. You could add some shredded hashbrowns to it or put a thin layer of mashed potaotes on top of the meat instead of the cheese. Believe me it IS good.

Just today I bought a bag of Woodstock Farms shredded hashbrowns and I'll bet they'd be good to add a "little something" to where the cheese should be. I would use rice milk, definately

I just told my husband about this and he thought it sounded good, too!

[purple]

Just today I bought a bag of Woodstock Farms shredded hashbrowns and I'll bet they'd be good to add a "little something" to where the cheese should be. I would use rice milk, definately

I just told my husband about this and he thought it sounded good, too!

I always make 1/2 recipes with new ones to try them. I wish now I had made the full thing so there would be some left for tomorrow. Yup on those hashbrowns!

[elye]

Purple, this looks delish! Thanks for sharing it...I've printed it off, and my daughter can help me make it next week for the family. Great for picky little eaters, too! (I can grind the onion up to a pulp so that they don't see it - - the peppers may be a bit of a trick, however)..... .

[jerseyangel]

Purple, this looks delish! Thanks for sharing it...I've printed it off, and my daughter can help me make it next week for the family. Great for picky little eaters, too! (I can grind the onion up to a pulp so that they don't see it - - the peppers may be a bit of a trick, however)..... .

Em--do what my MIL used to do....put the veggies in the blender phirst before adding to the pan! All the flavor with none of the tell-tale pieces

[purple]

Em--do what my MIL used to do....put the veggies in the blender phirst before adding to the pan! All the flavor with none of the tell-tale pieces

How funny, I am doing that right now for bean with bacon soup (b/c I didn't have any "pizza" left) so we can eat it after church tomorrow. If you are interested, I posted the soup recipe on Sept. 3rd. Fast and easy!

[purple]

This original recipe is from Pillsbury, Casseroles & One-Dish Meals. It is not a gluten-free recipe so be sure to use a gluten-free flour with a bit of xanthan gum and gluten-free ingredients. (my alterations noted)

Upside-Down Pizza Casserole

1 lb. ground beef

1 cup chopped onions

1 cup chopped green bell pepper (I used, red, yellow and green)

1 15 oz. can pizza sauce (I always use a gluten-free Prego spaghetti sauce, check label)

1/2 lb. pepperoni, coarsely chopped

1/2 tsp. dried Italian seasoning

1 2.5 oz. jar Green Giant mushrooms (I omit b/c I don't like them )

6 oz. thinly sliced mozzarella cheese (I used shredded, part cheddar)

Topping:

1 cup milk

1 T. oil

2 eggs

1 cup Pillsbury Best All Purpose or Unbleached Flour (I used Carol's sorghum blend and 1/4 tsp. xanthan gum)

1/4 tsp. salt (I used onion flavored)

1/4 cup grated Parmesan cheese

Heat oven to 400 degrees. In large skillet over med-high heat, brown ground beef, onions and bell pepper; drain (blot and rinse too). Stir in pizza sauce, pepperoni, Italian seasoning and mushrooms. Bring to a boil. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.

Meanwhile, in small(med) bowl combine milk, oil and egg; beat 1 minute at medium speed. Lightly spoon flour into measuring cup; level off. Add flour (and xanthan gum) and salt; beat 2 minutes at medium speed or until smooth. Spoon meat mixture evenly into ungreased 13x9" baking dish (I poured off any juice). Place cheese slices over hot meat mixture(or sprinkle on shredded). Pour topping evenly over cheese, covering completely(edges too); sprinkle with Parmesan cheese. Bake at 400 degrees for 20-30 minutes(at least 30 minutes until top is crusty) or until puffed and deep golden brown. 6 to 8 servings

Comments: Scrumptiously tastey and easy! A good pizza replacement. I made 1/2 a recipe and wished I made the whole thing. I put a few pepperoni slices across the top and sprinkled mozzarella/cheddar very lightly on top and some Mrs. Dash too. The topping has to rise so don't weigh it down but it sure looks pretty that way. When you serve it you can flip it so the crust is on the bottom, if desired.

The topping crust would work for any casserole, its kinda like what those Bisquick casseroles look like but not as thick. This would work great for a sloppy joe filling or chicken and vegetable filling. You could even cover some veggies with it or add some mashed potatoes like a shepherd's pie. Have fun tweaking it for your needs, tastes and variety

OOPSIES!...so sorry. I did a typo...this recipe should say 1/4 lb. pepperoni...SORRY bout that I hope it didn't mess anyone up. I am so sorry!!

[lonewolf]

I made this last night, but it didn't turn out like I expected. Everyone liked it fine, but I think I must have done something wrong with the crust. It was like a thin pancake batter and tasted like crepes when it was finished. My kids really liked it and two of them took leftovers for lunch, so it wasn't a flop at all, but is this what the crust was supposed to taste like?

[Phyllis28]

Thanks for the receipe. I plan to try it this weekend. It looks like the leftovers will be good for lunches on workdays.

[purple]

Thanks for the receipe. I plan to try it this weekend. It looks like the leftovers will be good for lunches on workdays.

I hope you caught my typo. Recipe should say 1/4 lb. pepperoni not 1/2 lb.

I found another recipe I am trying today called "Bacon Cheeseburger Upside Down Pizza". I will post it on a new thread if its good. Its very similar to the pepperoni recipe.

[purple]

I made this last night, but it didn't turn out like I expected. Everyone liked it fine, but I think I must have done something wrong with the crust. It was like a thin pancake batter and tasted like crepes when it was finished. My kids really liked it and two of them took leftovers for lunch, so it wasn't a flop at all, but is this what the crust was supposed to taste like?

What kind of flour did you use? xanthan gum? Did you beat the topping with the mixer at least 2 minutes? I am making another recipe today similar and will let you know how it turned out. I think the topping is identical for both. I will check and see. It wont be thick like pizza. I cup of flour of a 9x13 will make a "skinny" crust.

[purple]

What kind of flour did you use? xanthan gum? Did you beat the topping with the mixer at least 2 minutes? I am making another recipe today similar and will let you know how it turned out. I think the topping is identical for both. I will check and see. It wont be thick like pizza. I cup of flour of a 9x13 will make a "skinny" crust.

It just came out of the oven. The topping crust ingredients are identical. Its about the thickness of a pancake.

[lonewolf]

What kind of flour did you use? xanthan gum? Did you beat the topping with the mixer at least 2 minutes? I am making another recipe today similar and will let you know how it turned out. I think the topping is identical for both. I will check and see. It wont be thick like pizza. I cup of flour of a 9x13 will make a "skinny" crust.

I followed all the directions exactly. My flour is my tried and true mixture. I guess this is what it's supposed to be like - definitely a "skinny" crust. No problem, since my kids liked it really well. I guess I was just expecting a bit thicker crust, although with a cup of milk and an egg for 1 cup of flour I should have realized that it was going to be thin and soft.

Thanks!

[Tim-n-VA]

I tried this tonight except I used Pamela's baking mix. I did 1/2 more than the waffle recipe and didn't whip the eggs whites separately. In a 9x13 pan it made a thicker crust than I would have preferred but it was still pretty good. I put a little Italian seasoning mix in the batter.