Mung Bean Pizza

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

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.

ENJOY!