Tasty Veg Pizza
Makes 8 Slices
3 egg whites
Himalayan pink salt to season
40g porridge oats (gluten-free if preferred)
7 cherry tomatoes, halved
60g baby leaf spinach, finely chopped
1 green chilli pepper, finely chopped
½ a large green bell pepper, finely chopped
1 tsp paprika
½ tsp dried oregano
15g low fat cheddar cheese, grated
(optional) - use a dairy free cheese if preferred
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 and season well with Himalayan salt.
Add the oats, vegetables, dried spices and herbs. Stir well.
Pour into the dish and cook for 10 minutes.
Remove from oven and sprinkle on the cheese, if using.
Cook for a further 5 minutes, or until centre of pizza is cooked.
Refrigerate any leftovers for up to 3 days.
Top tip: This pizza makes a great portable snack