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Mung Bean Pizza

Updated: Jan 26

Require a bit more preparation but trust me, the end result is worth it!

I adapting this recipe from Megan Telpner "The UnDiet Cookbook".


  • 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


  1. Preheat the oven to 350 F.

  2. In a food processor blend crust ingredients. Do not over mix.

  3. Spread the crust evenly on the baking sheet, you can choose the shape ( can be circle or rectangle). Bake 10-15 minutes.

  4. Remove crust from the oven and add topping. First, pesto or tomato past, after kale, onion, peppers, pears and cheese.

  5. Bake around 15-20 minutes, the longer you bake the more crispier it will get.



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