Be sure that the 2 1/2-quart souffle dish you plan to use will fit into your 5-quart slow cooker before proceeding.
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups sugar
- 1 cup canned solid-pack pumpkin (I use my frozen puree – thawed & drained)
- 1/2 cup water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup pecans *as mentioned above, I used walnuts
In a large bowl, mix together the oil, eggs, sugar, pumpkin and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2 quart round souffle dish. Carefully place the souffle dish in a 5 quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker.
I didn’t make a lot of pizzas in the past. I thought the yeast dough seemed like a lot work. I used to be a little afraid of yeast, to be quite honest. I’m not anymore, but this simple recipe remains a favorite around here. It’s so yummy and quick that I don’t even bother with yeast crusts. I’ve made them here and there when I’ve actually planned ahead and had the time but everyone still prefers this crust! So there you have it… why fix something that ain’t broke and is even easier?!
Biscuit Pizza Crust -makes one hearty pizza
- 2 cups flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 4 tsp. baking powder
- 2 tsp. Italian seasoning
- 1/4 tsp. baking soda
- 4 tbsp. cold butter
- 3/4-1 cup buttermilk
- Mix all dry ingredients together.
- Cut in butter till crumbly.
- Stir in buttermilk and knead till well combined.
- Press out into pan. Yes, there will be holes. Just fill them in. note: I used a perforated pizza pan with parchment paper for this particular pizza and it baked up really nice. In the past I’ve used a cookie sheet but found it didn’t brown as nice as with the holes. But definitely great no matter what your pan.
Now load your sauce and toppings. Bake at 450 till golden brown. EAT and ENJOY. mmm. mmm. Good stuff right there!
see that? crispy crust, oozing sauce, browned cheese…..
This is a meal in and of itself. Very filling. We share this with 3 kids are stuffed by the time it’s gone. And I always forget to make that salad. You know, the one that makes this a healthier meal. haha