crustless

This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.

Butternut Squash Pizza Crust

Butternut Squash (- roasted, cubed, smashed. Can use canned.)

All Purpose Flour (-See post for alternatives)

tsp Baking Powder

Salt

Mozzarella Cheese (-grated or shredded)

Egg (-beaten)

Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.

In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.

Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).

No rolling out dough and worrying about it being perfect, this blueberry pie is simple, easy, and delicious for a dessert your company will love year round.&nbsp;

Crustless Blueberry Pie

all purpose flour

sugar

cinnamon

salt

unsalted butter, melted

eggs

vanilla extract

blueberries

Preheat oven to 350F. Use the wrapper of the butter to grease a 9-inch round pie dish set aside.&nbsp;

In a large bowl, add flour, ¾ cup of sugar, cinnamon, salt, and whisk to combine; set aside.&nbsp;In a medium bowl add the melted butter (I heated my butter in the microwave for about 45 seconds.) Wait for it to cool off before adding the eggs to avoid cooking them. Add the eggs, vanilla extract, and combine with a fork.

Pour the wet mixture into the dry and stir to combine.&nbsp;Add 2 cups blueberries and stir to combine. (I used about 1 ¾ cups fresh berries and a ¼ cups frozen wild blueberries for tartness)

Pour batter into a glass pie dish.&nbsp;Sprinkle 1/4 cup fresh blueberries over the top.&nbsp;Sprinkle 1 tablespoon sugar over the top.&nbsp;Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream. Pie will keep for up to 5 days.

Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses.&nbsp;

Potato Frittata

onion,

olive oil

ricotta cheese* ((whole or part skim))

Parmesan cheese

salt & pepper

Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper.&nbsp;

Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.

When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a "potato crust."&nbsp;

Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top.&nbsp;

Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a&nbsp;&nbsp;pie shield or loosely tent foil around crust. Serve hot or at room temperature.

Nanny Pat's Special Apple Pie. This apple pie is an old family recipe and always very popular, especially for those who prefer a crustless pie!

Nanny Pat’s Special Apple Pie

- 10 Apples

Tablespoon sugar

flour

oz stick or 170 g butter

Set oven to 350 F, Gas 4, 180...

Set oven to 350 F, Gas 4, 180 C. Grease your pie dish.

Peel and slice the apples (enough to fill...

Peel and slice the apples (enough to fill plate 3/4 full). Mix 1 Tbsp sugar &amp; 1 tsp cinnamon in a small bowl, and sprinkle over the apples...

In a saucepan, melt the butter then take...

In a saucepan, melt the butter then take off heat. Mix flour, salt and Sugar in a bowl, then add 1 egg, and the melted butter.

Add chopped nuts (walnuts or pecans).Spread batter evenly...

Add chopped nuts (walnuts or pecans).Spread batter evenly over the apples.

Bake 30-40 minutes or until golden. Set on...

Bake 30-40 minutes or until golden. Set on a rack (if you can, as I usually have someone cutting into it while piping hot, and not set up.

This easy keto cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients in your fridge right now.

Keto Cheeseburger Pie

beef

onion

garlic powder

mustard

black pepper

shredded cheese

Preheat the oven to 350°F (176°C) and grease a 9-inch round pie plate or 8x8-inch baking dish.

Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.

Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.

While the onions cook, whisk the eggs. Add herbs, salt and pepper. Pour over the beef so it sinks into the meat. Shake the dish gently if needed.

Arrange the onions in an even layer over the eggs and meat. Top the whole pie with cheese.

Bake for 20 minutes, until cheese is melted and bubbly. Allow the cheeseburger pie to rest for 5 minutes before slicing.

Breakfast Layered Crustless Quiche - makes a delicious and filling breakfast, it is packed with protein and can be served hot or cold.

Breakfast Layered Crustless Quiche

pork (or chicken sausages

sage

paprika

onion powder

salt and black pepper

sweet potato (or sub

red pepper

kale

120 milliliters (1/2 cup) of passata

chicken stock

balsamic vinegar

cooking oil spray (I used avocado)

Add the ground pork and half the onion...

Add the ground pork and half the onion to a frying pan and fry until browned and onion is softened.

Add the sage, paprika, garlic powder, onion powder...

Add the sage, paprika, garlic powder, onion powder and season with salt and pepper.

Stir in the grated sweet potato until all...

Stir in the grated sweet potato until all is combined. Then add this to an ovenproof dish.

Spray the frying pan with cooking oil spray...

Spray the frying pan with cooking oil spray and add the peppers, remaining onion, kale, passata, stock and splash of balsamic vinegar to the pan and heat gently until veg is slightly softened. If you find it dries too much, just add a little more passata and stock, but don't make the mixture too wet, you just want the peppers and kale, lightly covered in a tomato sauce.

Add this to the ovenproof dish, over the...

Add this to the ovenproof dish, over the pork mixture.

Preheat oven to 180c (fan 160c) or 350f...

Preheat oven to 180c (fan 160c) or 350f (gas mark 4)

Whisk eggs, season well with salt and black...

Whisk eggs, season well with salt and black pepper and pour over the layers in the ovenproof dish, slightly moving the mixture with a wooden spoon, so the beaten eggs distribute evenly in the dish.

Place in the oven and bake until the...

Place in the oven and bake until the egg mixture has completely set on top and is golden, approx 40 mins.

Slice and serve

Enjoy!!

This easy Crustless Chicken Pot Pie is quick to make, absolutely delicious and the perfect comfort food for a cozy night in. Serve it up in a bowl, or over mashed potatoes, biscuits, or just with a side salad. This is a dinner the whole family will love!

Crustless Chicken Pot Pie

chicken breast (cubed, 1/2 inch pieces)

onion (diced)

vegetables

celery

tbsp butter

flour (or more (see note))

salt (divided)

poultry seasoning

thyme

chicken broth

heavy cream (or half and half)

Panko

Heat a large, heavy skillet over medium high heat. Add the butter and swirl it around the skillet so the entire bottom is coated.

Once butter is melted add the panko and garlic powder and cook, stirring regularly, for about 3-4 minutes or until the breadcrumbs become golden brown.Remove from pan and set aside.

For the panko

Melt 1 tablespoon of butter in the skillet over medium high heat.

Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt.  Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Then remove from skillet.Chicken may not be fully cooked, but will continue to cook when re-added to the chicken pot pie filling.

Reduce heat to medium. Add the last 1 tablespoon of butter into the skillet with the onion and celery.Cook for 4-5 minutes stirring regularly until the onion and celery start to soften and become translucent.

Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.

Stir in the chicken broth and mix until flour is dissolved. Slowly stir in the cream, then add the remaining 1 teaspoon salt and 1/4 teaspoon thyme. Bring to a simmer.

Once it is simmering, reduce the heat to low. Then stir in the chicken and mixed vegetables and bring back to a simmer. Allow to simmer for about 5 minutes or until the broth has thickened and the chicken is fully cooked.

Then turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.

To prepare the chicken pot pie filling

Absolutely delicious and easy to make!  Will be making on repeat.  The flavors are spot on.

My family loves chicken pot pie and this version was a big win! I ended up making quick homemade biscuits and we put those on top of the filling. Delicious!

Delicious!!! So good my husband requested we eat this weekly!

This savory vegan chickpea flour frittata is a delicious healthy meal that&#039;s perfect for breakfast, brunch, lunch, or even dinner! If you love quiche, you will also enjoy this eggless frittata! The recipe is plant-based, gluten-free, soy-free (no tofu), low-fat, and easy to make!

Vegan Frittata

tbsp oil

medium bell pepper (diced)

sweet potato (grated)

zucchini (diced)

tomato (diced)

peas (thawed)

garlic (minced)

water (or vegetable broth)

chickpea flour ((*see notes))

tapioca flour ((*see notes))

yeast (optional)

tsp baking powder

tsp sea salt

tsp Kala Namak ((black salt)

tsp Italian spice mix

tsp black pepper (or

tsp cumin

You can watch the video in the post for visual instructions.Start by heating oil in an oven-proof skillet. Also, grease the sides of the skillet. Add onion, peppers, and sweet potato. Fry over medium heat for about 5-6 minutes stirring occasionally. Also add zucchini, tomato, peas, and garlic. Fry for a further 3-4 minutes, then turn off the heat.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Skip this step if you are going to make the frittata on the stovetop (see &quot;Stovetop Method&quot; below).

Veggies

Make the batter in a medium to a large bowl. Add chickpea flour, tapioca flour, nutritional yeast, baking powder, and all spices. Stir with a whisk to combine. Then add water in 3 portions, stirring continuously until there are no lumps.

Pour the batter into the skillet and stir to cover the veggies with it. Decorate with more veggies (optional).

Bake in the oven for 30-35 minutes. I have a gas oven and it took exactly 35 minutes, but every oven is different, so check after 30 minutes. The edges of the frittata should be golden brown and you should spot cracks everywhere.

Batter

Follow the same steps above but instead of baking it in the oven, cover the skillet with a lid. Cook on low to medium heat for about 12-15 minutes.

Grease a large plate with a little oil. Place it on top of the skillet and carefully flip both, the skillet and the plate. Transfer the inverted frittata back to the skillet, add a lid and cook for a further 10 minutes on low to medium heat.

Invert the frittata on a plate and garnish with fresh herbs. Enjoy warm or cold!

Store leftovers covered in the refrigerator for up to 4-5 days. You can also freeze it.

Stovetop Method

Even with making a fair amount of changes (no onion, more zucchini, no sweet potato, added corn and did not sauté the veggies, just added them to the batter) this turned out awesome! Great flavors, baked fully and had a nice almost fluffy texture. 
A winner and keeper!
Thank you for sharing.

Tried this recipe and it tastes lovely...but it was a complete oven dish full of mush. To make it more firm so it won't fall apart, would I need to increase the cooking time? Not sure what im doing wrong?! I poured the batter over my veggies that i put in my oven dish..mixed it all up and then put it in the oven at 175 degrees celcius and let it bake for 35 mins....but it still came out mushy.

Dear Michaela,

just enjoyed this frittata for our Easter Dinner &lt;3 What a taste, what a texture! Such a joy for our tongues. Thanks for this recipe _)

Kindest regards,
Sophia

Thanks Ela, it was great!!!
I've tried making something similar before but that recipe didn't call for tapioca starch and that makes all the difference! I loved it and will keep it on my usual recipes list :-)

https://content.jwplatform.com/videos/pOn4H7YO.mp4

This savory vegan chickpea flour frittata is a delicious healthy meal that’s perfect for breakfast, brunch, lunch, or even dinner! If you love quiche, you will also enjoy this eggless frittata! The recipe is plant-based, gluten-free, soy-free (no tofu), low-fat, and easy to make!

The Best Vegan Frittata | Egg-Free, Soy-Free, Easy Recipe

An easy ham and broccoli quiche (crustless) recipe with ham, broccoli and cheddar you can serve hot or cold. The perfect meal that&#x27;s great for breakfast, lunch, dinner, or on your holiday table. Low carb, keto, and gluten free.

Broccoli Ham Quiche (Crustless)

butter

ham (chopped)

broccoli

cheddar cheese (not pre-shredded)

eggs egg

heavy whipping cream OR blended cottage cheese (see note below)

Preheat the oven to 400F and place the oven rack in the center position. Grease a 9&quot; size pie pan.

Over medium heat in a medium-sized skillet, melt the butter (or add the oil). Saute the onion in the melted until soft, which takes about 4-5 minutes.

Add the chopped broccoli florets to the bottom of pie pan, and then add the onion and ham mixture on top of that. Sprinkle with one cup of shredded cheddar cheese

Mix the eggs and whipping cream (or blended cottage cheese) together in a small bowl and pour it over the top of the vegetable/cheese mixture.

Bake the ham crustless quiche on the middle rack in the center of the oven for 30-35 minutes until the eggs are set. Serves 8. Enjoy cold or warm!

https://content.jwplatform.com/videos/mw2sO9sJ.mp4

An easy and delicious keto crustless quiche recipe with ham and broccoli. The crustless quiche broccoli recipe is great hot or cold or to be eaten for breakfast, lunch, dinner, or brunch.

Keto Crustless Quiche

This rich and creamy gluten-free crustless cheesecake is an easy, feel-good dessert that brings people together with every bite.

Gluten-Free Crustless Cheesecake Recipe

oz full-fat cream cheese (room temperature (4 blocks))

eggs (room temperature)

plain full-fat Greek yogurt

unsalted butter, melted and slightly cooled

cornstarch (gluten-free thickener)

vanilla bean paste (or pure vanilla extract)

of ½ a lemon

Preheat oven to 300°F (150°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Wrap the outside in foil if using a water bath. Spray inside with nonstick spray.

Prep the Pan

In a large bowl, beat cream cheese until very smooth and creamy. (32 oz full-fat cream cheese, room temperature (4 blocks))

Add sugar and beat until well incorporated. (1½ cups granulated sugar)

Mix in the Greek yogurt, melted butter, lemon juice, vanilla, and salt. Scrape the bowl often. (2 cups plain full-fat Greek yogurt, 8 tablespoons unsalted butter, juice of ½ a lemon, 2 teaspoons vanilla bean paste, ½ teaspoon salt)

Add eggs one at a time, mixing well after each. (5 large eggs, room temperature)

With mixer on low, add cornstarch and mix just until combined. (2 tablespoons cornstarch)

Make the Batter

Top 10 crustless recipes from across the web

The most viewed crustless recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Squash Pizza Crust

Crustless Blueberry Pie

Potato Frittata

Nanny Pat’s Special Apple Pie

Keto Cheeseburger Pie

Breakfast Layered Crustless Quiche

Crustless Chicken Pot Pie

Vegan Frittata

Broccoli Ham Quiche (Crustless)

Gluten-Free Crustless Cheesecake Re...

Top 10 crustless recipes from across the web

The most viewed crustless recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Pizza Crust

Crustless Blueberry Pie

Potato Frittata

Nanny Pat’s Special Apple Pie

Keto Cheeseburger Pie

Breakfast Layered Crustless Quiche

Crustless Chicken Pot Pie

Vegan Frittata

Broccoli Ham Quiche (Crustless)

Gluten-Free Crustless Cheesecake Re...

The most viewed crustless recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine