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Crustless GAPS pizza bake casserole with aged cheese pepperoni tomato and olives

GAPS Pizza Bake Casserole

A family-size Later Full GAPS crustless pizza casserole with fermented chia flour, cultured sour cream, aged cheese, qualifying pepperoni, tomato, and olives.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, GAPS, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 10 eggs
  • 1 c. homemade sour cream cultured at least 24 hours; divided between the linked fermented chia component and the blender
  • 12 ounces natural aged white cheddar divide one-third into cubes and grate the remaining two-thirds
  • 8 ounces natural aged Brie or Port Salut cut into cubes
  • 1 large tomato(es) diced
  • 1 c. additive-free olives sliced
  • 5 ounces qualifying traditionally fermented pepperoni divide evenly; cut one half into slivers and reserve the other half as half-circles
  • 1 batch(es) fermented chia flour make one linked component per casserole batch using its measured recipe
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp pure onion powder nothing added
  • butter, ghee, or another tolerated cooking fat as needed to grease the dish
  • fresh basil or parsley optional garnish

Equipment

  • Ninja Professional Plus Kitchen System BN801
  • Le Creuset Heritage 9-by-13-inch rectangular baking dish in Artichaut
  • Heat-safe wood trivet
  • Stainless-steel measuring cups and spoons
  • Stable wood cutting board and sharp stainless-steel knife
  • Small glass or ceramic prep bowls
  • Oven mitts
  • Wide stainless-steel serving spatula

Method
 

  1. The day before, make one small batch fermented chia flour using 2 tablespoons chia seeds and 1 teaspoon taken from the measured cup of sour cream. Ferment for the full 24 hours.
  2. Preheat the oven to 350°F. Grease the bottom, corners, and sides of a 9-by-13-inch Artichaut baking dish with the chosen tolerated fat.
  3. Divide the aged cheddar into 4 ounces cubed and 8 ounces grated. Cube the Brie or Port Salut. Keep the grated cheddar aside for the second bake.
  4. Put the eggs, cubed Brie or Port Salut, 4 ounces cubed cheddar, the entire fermented chia component, sea salt, and onion powder in the Ninja BN801 pitcher. Blend on low for 15 seconds, until the cheese is chopped and the mixture is combined.
  5. Add the remaining homemade sour cream, dried basil, and oregano. Pulse 8 to 10 times, rest 2 minutes, then pulse again until the custard is pale gold and smooth with fine herb flecks and no large cheese cubes.
    Herb-flecked egg and cultured dairy custard in a Ninja BN801 pitcher
  6. Cut half of the pepperoni half-circles into short slivers. Toss the slivers with the diced tomato and sliced olives. Reserve the remaining pepperoni half-circles for the top.
  7. Give the custard one final pulse and pour it into the greased dish. Scatter the tomato, olive, and pepperoni-sliver mixture evenly over the fluid custard. Do not add the grated cheddar or reserved pepperoni yet.
    Unbaked pizza bake custard with tomato olives and pepperoni slivers in an Artichaut dish
  8. Bake uncovered at 350°F for 40 minutes.
  9. Using oven mitts, set the hot dish on a wood trivet. Scatter the reserved 8 ounces grated cheddar over the surface and arrange the remaining pepperoni half-circles on top.
  10. Raise the oven to 375°F and bake for 10 minutes more, until the cheese is melted and bubbly and the center moves as one set casserole without a liquid ripple.
  11. Let the casserole settle briefly, cut into 6 squares, garnish with fresh basil or parsley if desired, and serve.

Notes

  • Later Full GAPS: Use after diarrhoea has cleared and chia, homemade 24-hour sour cream, natural aged cheeses, tomato, olives, and qualifying pepperoni are introduced and tolerated.
  • Pepperoni: Use traditionally fermented or homemade pepperoni without sugar, starch, preservatives, commercial seasoning mix, or flavor enhancer.
  • Chia component: The linked batch uses 1 teaspoon from this recipe’s measured cup of sour cream; do not add an extra teaspoon.
  • Storage: Refrigerate covered for up to 5 days or freeze separated squares for up to 3 months.
  • Reheating: Warm one square at 300°F for about 20 minutes, until hot through.
  • Scaling: At 2x, use two baking dishes. The card doubles to 20 eggs, 2 cups sour cream, 24 ounces cheddar divided 8 and 16 ounces, 16 ounces soft cheese, 2 tomatoes, 2 cups olives, 10 ounces pepperoni, and 2 fermented chia components.

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