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Spinach and Ricotta Pizza

Serves 4

spinach and ricotta pizza.PNG


small amount of coconut oil or butter to grease dish 4 eggs 3 egg whites

40g gluten free porridge oats

4 cherry tomatoes, halved

40g baby leaf spinach, finely chopped

1 red chilli pepper, finely chopped (optional)

½ a green bell pepper, finely chopped

1 tsp paprika

1 tsp dried oregano

40g low fat ricotta / cream cheese

Salt and pepper to season


  • Preheat oven to 150˚C.

  • Lightly grease a large round ovenproof dish with coconut oil or butter.

  • Whisk the eggs and egg whites in a jug. Season well.

  • Add the oats, vegetables, dried spices and herbs and stir well.

  • Pour into the dish and cook for around 10 minutes, until centre of mixture is cooked.

  • Spoon on the ricotta cheese, and cook for a further 5 minutes.

  • Once cooled, store any leftovers in the fridge for up to 3 days.

Suggestion: This recipe tastes great either warm from the oven or straight from the fridge. A great portable snack.

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