Dairy Free Pizza Casserole

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We get together with friends every week for dinner and one of them doesn't eat dairy. This recipe is based on rosemary black's make-ahead pizza casserole" from the april 2009 issue of parenting magazine."

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Steps

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Spray slow cooker crock with cooking spray.

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In a large bowl , toss together the veggie shreds , pepperoni , tomatoes , and bread.

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Pour into slow cooker crock.

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Using same mixing bowl , beat the eggs with a whisk.

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Add italian seasoning and garlic.

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In small mixing bowl , stir the silken tofu with a spoon until it resembles ricotta cheese.

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Add tofu to egg mixture and beat well.

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Pour over bread mixture and toss to combine.

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Cover the slow cooker crock with foil and refrigerate at least three hours , or overnight.

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Remove from refrigerator and let stand at room temperature for about 20 minutes.

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Remove foil , place crock into slow cooker , and cover.

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Cook on high for 1 hour , then low for 3 to 4 hours , or until thermometer reads 160 degrees f.

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To cook in oven instead of slow cooker , use a 9x13 inch pan.

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Preheat oven to 350 degrees f.

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Uncover casserole and bake for 35 to 45 minutes , or until golden brown and crisp on top.

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Ingredients

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veggie shreds cheese, pepperoni, crushed tomatoes, italian bread, eggs, silken tofu, italian seasoning, garlic cloves