I got a bit bored of my pizza scramble recently, so I decided to try more of a frittata-type joint instead. I mixed my eggs together with my pepperoni & mushrooms before cooking instead of after & spread the mixture on foil in a pan & put it in the oven to see what it would do. Take note: the foil was a mistake. It came out pretty great on the first run really, except for a lot of scraping off of foil & narrowly avoiding eating some of that foil. My logic was that the foil would be easy to peel off the cooked product, but no, eggs don’t act like that. Anyway, here’s crust-less egg pizza!
Ingredients: eggs… And whatever you like on pizza!
I like to do mine with turkey pepperoni, mushrooms, & shredded cheese. Also I like to put half of that cheese in the initial mix, then the other half on top when it’s almost done in the oven.
If you’re using a vegetable like mushrooms that expels water when cooking & shrinks up, that’s a hint that you have to do that BEFORE cooking it into the “pizza”! Brown them up in a pan first, otherwise all that moisture will come out in the oven & make everything a soggy swamp. Note: do small batches at a time to efficiently remove the moisture & firm them up.
Mix these ingredients with the eggs & lots of seasonings in a bowl, in proportions that result in something definitely less wet than an omelette mixture, like this:
Be conservative with the size of this mixture because once you spread it in your NON-FOILED pan sprayed with nonstick spray the egg really spreads out thin…
Don’t try to stop it, just follow it with your solid ingredients so it’s all evenly distributed, then let it broil to solidify & crunch it up. Keep an eye on it until it’s crisped to your liking, keeping in mind the edges where the egg is really thin WILL get pretty burned-looking. You can press it inwards with a spatula as it hardens up to help it not turn to ashes.
When it’s looking pretty golden, run a pizza slicer through it to make pieces, maybe separate the sections a bit with a spatula to let them brown independently & get a little crunchier if you prefer. This will take some experimentation… just try it when it looks good & if you like it a little more intense throw it back in for a couple minutes! Egg can get very burnt-looking while still actually tasting very good. I really put mine in there to die to be honest. Mine comes out like so:
Things always stay real here in my articles – it definitely has more give to it than real pizza with crust, so don’t expect a Utopian carbless pizza solution & I’ll promise to continue NOT spewing false rainbows at you about macro-friendlier alternatives that are “BETTER THAN THE REAL THING HEHE!! [hair flip]”, but the taste is VERY similar to a wonderfully crunchy thin-crust pizza – I am confident in my abilities to throw random ingredients together into a pile of generally delicious garbage plates, but I genuinely surprised myself with how good this immediately came out, especially given previous experiences trying to make anything with eggs crunchy & delicious other than eggs alone. I even discovered I like dribbling some malt vinegar on this for a little moisture & tang. I’ll definitely be in love with this new staple for a while.