Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish (9"x13" or similar size, can be a bit smaller). Set aside.
Place the following ingredients into blender jar: eggs, cream cheese, 4 ounces of the cheese cubes, chia seed flour, sea salt and onion powder. Run motor on low speed 15 seconds, to chop cheese and combine.
Add cream, dried basil and oregano. Pulse to combine, 8 to 10 times. Wait about 2 minutes and pulse again, to keep chia seed flour evenly distributed while it expands.
Take half the pepperoni pieces (2-1/2 ounces) and cut them into smaller slivers. Toss them with olive slices and tomato pieces.
Assemble casserole: Pulse blender contents one final time. Pour blender contents into greased casserole dish. Sprinkle pepperoni, olive and tomato mixture over the surface of casserole, allowing them to sink into the egg custard.
Bake casserole 40 minutes. Then remove from oven briefly to top with shredded cheese, then remaining pepperoni halves.
Turn up oven to 375 degrees Fahrenheit, and return casserole to oven. Bake an additional 10 minutes.
Serve, topped with chopped fresh herbs. (We also like this casserole's leftovers cold; it tastes like cold pizza!)