THM Recipe: Italian Popover (S with lots of possible variations!)

Dear Reader,

Our family has enjoyed this gluten-free popover recipe for a while now. Since embarking on the Trim Healthy Mama way of eating, I wanted to rework the recipe to fit that plan. I have also created an Italian version. The beauty of this recipe is that it is very versatile so you can use whatever meats and veggies you have for the filling. Just remember that this is an S recipe so avoid the starchy veggies like peas and corn.

Italian Popover (S):


1 lb sweet Italian sausage (casings removed)

1 tbsp minced garlic

1 onion, chopped

1 zucchini, peeled and chopped

1 can tomato sauce

1/2 tsp salt

1 tbsp oregano

1 tbsp basil

1. In a  skillet, cook the sausage, onion and garlic. With a wooden spoon stir and chop up the sausage occasionally as it cooks.

2. When the sausage is mostly browned and cooked through, add the other ingredients and cook a few more minutes until the zucchini is beginning to get soft.

The cooked filling

The cooked filling


3/4 c garbanzo bean flour

1/4 c coconut flour

1/2 c almond meal

1/2 tsp salt

1 tsp xantham gum

2 eggs

1 1/2 c almond milk

1/4 c olive or coconut oil (I prefer olive for the Italian version)

1. Preheat oven to 425.

2.  Combine all crust ingredients and mix well.

3. Pour cooked filling in 9×13 casserole. Top with shredded mozzarella cheese (or  leave it off for a dairy-free version).

4. Drop crust by spoonfuls on top of the filling.

5. Bake for 30-35 minutes until filling is bubbly and crust is well set. I find that with the moist filling below, it is best to go a few minutes longer than I think to make sure the crust is not soggy.

Italian Popover

Italian Popover




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