Directions:
- Set oven to 375 degrees.
- Set oven rack to second-lowest position.
- Grease a 9 x 9-inch baking pan or an 11 x 7-inc pan.
- In a bowl, whisk together eggs, flour and milk until smooth.
- Stir in onion, butter, salt and cayenne.
- Pour mixture into prepared baking pan.
- In another small bowl, combine oregano, basil, garlic powder and tomato sauce; gently drizzle over the batter, and cut in with a knife to produce a marbled effect. (reserve a couple of tablespoons of sauce for the top of the pizza puff).
- Sprinkle pepperoni or salami and the bell peppers and whatever else you would like to use such as mushrooms, onions etc over the sauce; dot with a little more sauce over the cheese (this is optional).
- Top with mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown.
- Cool 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.96 Kcal (1955 kJ) | ||
| Calories from fat | 249.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.73g | 43% | |
|---|---|---|---|
| Cholesterol | 166.18mg | 55% | |
| Sodium | 1947.02mg | 81% | |
| Potassium | 374.77mg | 8% | |
| Total Carbs | 32.01g | 11% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 22.98g | 46% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 8.2mg | 46% | |
| Calcium | 379.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 197.49 Kcal (827 kJ) | ||
| Calories from fat | 105.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 43% | |
|---|---|---|---|
| Cholesterol | 70.28mg | 55% | |
| Sodium | 823.46mg | 81% | |
| Potassium | 158.5mg | 8% | |
| Total Carbs | 13.54g | 11% | |
| Sugars | 1.78g | 17% | |
| Dietary Fiber | 1.96g | 19% | |
| Protein | 9.72g | 46% | |
| Vitamin C | 5.9mg | 23% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 3.5mg | 46% | |
| Calcium | 160.7mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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