We’re having a Veggie Potluck Party today to celebrate the release of The Casual Veggie Cookbook! And I’m bringing an Italian Veggie Popover Pizza. It’s a casserole dish that tastes like a veggie pizza! Perfect for Meatless Monday dinners and a great way to use up some extra veggies.
I found the original version of this recipe in the Old Farmer’s Almanac Garden Fresh Cookbook. But of course, I made a few adjustments to make it gluten free (with an all-purpose gluten free flour) and used veggies I like better and usually have around. Also, instead of cooking the veggies on the stove top – I really like to just lay everything out on a sheet pan and roast them in the oven with a little EVOO, salt, pepper and, in this case, a little Italian seasoning sprinkled on the eggplant and zucchini. So much easier than standing over the stove stirring them in a pot.
Sometimes I use 18 oz marinara sauce but I’ve also used a 14 0z jar of Classico pizza sauce (also gluten free) to make this dish. It’s pretty flexible. And you can add a layer of cheese under the batter if you aren’t avoiding dairy – I list it as an optional ingredient in the recipe. Personally, I can’t eat dairy but I can tolerate a little Parmesan cheese (although it is not casein/dairy free) so I like to add a little to the top of the batter so it creates a nice salty cheese-like crust. My husband really loves this dish, too.
- 2 tbsp olive oil, divided
- 1 small zucchini, cubed
- 1 small green bell pepper, chopped
- 1 small eggplant, cubed
- 4 cremini mushrooms, sliced
- 1 stalk organic celery, chopped
- 1/2 cup broccoli florets (fresh or frozen), chopped
- 2 1/4 cup spicy marinara sauce
- 2 slices provolone or 4 oz mozzarella cheese (optional)
- 1 large egg
- 1/2 cup unsweetened almond milk
- 1/2 cup GF all-purpose flour
- 1/4 cup Parmesan cheese
- Pink Himalayan salt
- Preheat the oven to 400 degrees F.
- Wash, rinse and dry the vegetables (zucchini, green bell pepper, eggplant and fresh broccoli). Clean the mushrooms (I usually wash then wipe). Rinse the celery. Prep the veggies.
- Toss the veggies on a baking sheet with 1 1/2 tbsp EVOO, salt and pepper (add a little Italian seasoning on the eggplant if you've got some handy) and bake for about 15 minutes or until the veggies are starting to brown.
- For the "pizza crust" topping, mix together the egg, almond milk and 1/2 tbsp olive oil in a medium bowl. Add the flour and 1/4 tsp salt, and then beat until smooth.
- Transfer the veggies to a 5x8 baking dish and mix with the marinara (or pizza sauce). Add a layer of cheese (if using) and then evenly spread the batter over the vegetable/cheese layer. Sprinkle with Parmesan cheese. Bake for 30 minutes, or until the crust is puffed and golden brown.
- Let cool for about 5 minutes before serving.
I use store bought GF spicy marinara sauce or GF pizza sauce and GF all-purpose flour containing xanthan gum.
If you love veggies or you are trying to love veggies and eat more – we’ve got the cookbook for you!
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The Weekly Menu – Italian Veggie Popover Pizza (this is me!)