Require a bit more preparation but trust me, the end result is worth it!
I adapting this recipe from Megan Telpner "The UnDiet Cookbook".
Crust:
1 cup mung bean sprouts
1/4 cup of flour (you can use chickpea, 1:1 gluten free, or almond flour)
1 egg
1/2 tomatoes
1/2 cup organic baby spinach
1 tbsp coconut nectar or maple syrup
pinch of salt
garlic powder
Toppings ( you can use all kinds of topping, this is the topping that I used, but that crust I going good with tomatoes sauce, chicken, corn...) :
pesto or tomato past (depends what you prefer)
1/2 red onion, sliced
1 asian pears, sliced
kale
red pepper, slice
1/2 cup mozzarella cheese
Direction
Preheat the oven to 350 F.
In a food processor blend crust ingredients. Do not over mix.
Spread the crust evenly on the baking sheet, you can choose the shape ( can be circle or rectangle). Bake 10-15 minutes.
Remove crust from the oven and add topping. First, pesto or tomato past, after kale, onion, peppers, pears and cheese.
Bake around 15-20 minutes, the longer you bake the more crispier it will get.
ENJOY!
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