Slow Cooker Puffy Pizza

Ingredients

• 1 lb ground meat
• 1 onion, diced
• 1 garlic clove, minced
• ½ tsp oregano, ground
• 1 jar spaghetti sauce
• ½ cup water
• 1 cup flour
• 1 cup plain soy milk
• 3 tsp egg replacer + 4 TBSP water
• 1 pgk mozzarella cheese, shredded
• 20 pepperoni slices
• Sliced olives, optional

Directions

1. In a large skillet over med-high heat; brown ground meat, onion and garlic
2. Drain off fat
3. Turn heat to low and add spaghetti sauce, oregano and water. Stir.
4. Simmer until bubbles appear
5. Add half of cheese, stir
6. Remove from heat and pour into bottom of slow cooker
7. In a mixing bowl; combine flour, soy milk, egg and remaining cheese.
8. Pour over the top of the spaghetti sauce mix, allowing it to sit on top of the sauce
9. Place pepperoni slices and olives on top of flour mix
10. In slow cooker, cook for 6 hours on low OR 4 hours on high.
11. When done topping will be golden brown and pulling away from the sides

Yum

Notes:

I originally found this recipe on A year of Slow Cooking by Stephanie O’Dea. I made a few modifications, including using all non-dairy products. It came out really well.