Slow Cooker Puffy Pizza

(Picture from A Year of Slow Cooking – the recipe is from her, too but, I have changed it to fit OUR family!!)

The Ingredients.

1 pound lean ground beef
1 small onion – emulsified with garlic and spaghetti sauce mix)
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (see below for my recipe)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour (Mixture of wheat and white)       1 cup milk
2 eggs      1 cup shredded mozzarella cheese
20 pepperoni slices         1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix

1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion or onion powder
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes (ground to a powder)
3/4 teaspoon Italian seasoning

The Directions.

In crock pot brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. I have a slow cooker that you can  sauté in. If you can’t in yours – do the aforementioned in a skillet on the stove top.
In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.
Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.

***** Okay, I cooked this recipe up. While it was good, it most definitely was NOT pizza like. It tasted more like a Pizza quiche. :) The children had mixed feelings on it - but, they ate it. I will probably make it again but, make it more breakfasty like for conference morning or something. :) *****