Spinach and Ricotta Pizza
Serves 4
Ingredients
​
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
Method
​
-
Preheat oven to 150ËšC.
-
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.