Wheat-free Pizza
Don't think there's a healthy option for pizza? Think again!
2 x 140g tomato paste
2 zucchini, thinly sliced length ways with a peeler
120g Swiss brown mushrooms, thinly sliced
4 roma tomatoes, thin wedges
½ cup Sicilian olives, pitted, halved
10 thin slices prosciutto
200g Danish feta, crumbled
Handful of fresh rocket and spinach
Olive oil spray
PROTEIN 21.8g
FAT – TOTAL 15.8g
SATURATED FAT 6.8kg
CARBOHYDRATES 36.7g
SUGARS 7.3g
SODIUM 1630mg
Ingredients
4 spelt pita style wraps2 x 140g tomato paste
2 zucchini, thinly sliced length ways with a peeler
120g Swiss brown mushrooms, thinly sliced
4 roma tomatoes, thin wedges
½ cup Sicilian olives, pitted, halved
10 thin slices prosciutto
200g Danish feta, crumbled
Handful of fresh rocket and spinach
Olive oil spray
Method
1 Preheat oven to 200C. Evenly spread 4 pita wraps with tomato paste. Arrange zucchini, mushroom, tomato and olives evenly between the pizzas. Spray with oil and bake in oven for 5 minutes or until starting to crisp up.
2 Remove from oven, drape the prosciutto over the top, sprinkle with feta and top with rocket and spinach. Spray with oil and return to oven for 3 minutes.
Notes
NUTRITIONAL INFO
Quantity per serving
ENERGY 1477kJPROTEIN 21.8g
FAT – TOTAL 15.8g
SATURATED FAT 6.8kg
CARBOHYDRATES 36.7g
SUGARS 7.3g
SODIUM 1630mg
- Source:
- New Idea
- Author:
- Stylist:
- Caroline Marson
- Photographer:
- Andre Martin
