The Perfect Keto Recipe for Easter Sunday Brunch!
Italian Easter Pizza Rustica
Italian Pizza Rustica made with Kbosh Crusts
Easter Pizza made with Kbosh Crust
Italian Easter Pizza Rustica
Italian Easter Pizza has many names. In many parts of Italy, such as Sicily and Naples, it is know as Easter Chena Pizza Pie (pronounced Gaina.) In America, it is more commonly known Pizza Rustica, Easter Pizza or Pizza Gain. Whatever you call it, it is traditionally served as a first course on Easter Sunday to break the Lenten fast.
What is Italian Easter Pizza Rustica?
There are many different versions of this holiday specialty, but this Pizza Rustica recipe is loaded with fresh eggs, 1 1/2 pounds of mouthwatering Italian meats, tangy and sweet roasted peppers, spinach and lots of gooey melted cheese. What this version of this holiday favorite does not have is a lot of carbs.
Traditionally made on Good Friday, and served on Easter Sunday, there are several steps involved, but it's still pretty simple to make.
This keto-friendly, low-carb version is made with Kbosh Crust instead of flour, making this springtime family favorite very low in carbs but still very high in deliciousness.
Pizza Rustica is very filling! So, one pie will serve 8-10 guests. Make this beauty the centerpiece of your Easter Sunday Spread!
This recipes has several steps, and it does need time to coo and rest after it's baked, so make sure to give yourself at least a day before your guests arrive.
For the Filling:
You can chose between any of these Italian meats for your pie. We used sausage, ham & salami in ours. Basically, use whatever Italian meats you have on hand.
Prosciutto
Ham
Salami
Ground Sausage
Capicola
Soppressata
You can also use whatever veggies you have on hand, but we used spinach and red peppers represent the Italian Flag. Chose from the list below.
Red Pepper
Tomato
Green Pepper
Spinach
Kale
Green Zucchini
Ingredients
4 large eggs plus 1 egg yolk (for egg wash)
8 ounces sweet Italian sausage
15 ounces whole milk ricotta cheese
8 ounces whole milk mozzarella or basket cheese
1/2 tsp salt
1/2 tsp coarse black pepper
8 ounces salami
8 ounces ham, cubed
1 cup red bell peppers, chopped into tiny bite-sized pieces
10 ounces fresh spinach, wilted
1 cup parmesan cheese
2 TBS heavy whipping cream
Step One
Start with the Crust
Place one of the Kbosh Crusts (we used Broccoli in this recipe, but any savory flavor will work!) in the bottom of a parchment lined 9" springform cake pan. Spray cooking spray inside the whole pan before adding the remaining ingredients.
Poke vent holes in the crust and pre-bake for 10 minutes. Set aside while you make the filling.
Step Two
Prepare the Filling
Cook Italian sausage in a large skillet over a medium heat, breaking up until crumbled. Cook through until brown. Set aside and let cool.
In a mixing bowl, combine ricotta cheese, cream, mozzarella, 4 eggs, salt and pepper and whisk together until fully blended.
Stir cubed ham into the egg mixture.
Step 3
Assemble the Pie
Layer salami (or prosciutto) slices on top of the crust.
Spread egg mixture over salami layer.
Place pan in 350 degree oven for 20 minutes. Let set for 15 minutes.
Sprinkle sausage over the egg mixture.
Layer the red peppers on top of the sausage.
Top red peppers with spinach and spread evenly.
Sprinkle top of spinach with parmesan cheese.
Place second crust on top of the spinach layer. Slice vent holes in the top.
Beat egg yolk with 1 tsp water. Brush beaten egg yolk over the crust.
Step 4
Bake
Bake in 350 degree oven for one hour until the top is golden brown. Check after 45 minutes. Internal temp should be 150 degrees F. Remove pie from oven and allow to cool for at least 3 hours in the fridge. You can keep in in the fridge for up to 2 days.
Step 5
Finally..... Get Ready to Serve
Place pie back in a 300 degree oven for 5 minutes to heat slightly. You just want to bring it to room temperature. You're not trying to make it steaming hot again. Remove pie from pan. Place on a serving platter and slice.
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