Pizza de espinaca, champiñón y feta

Sauce Ingredients

• 4 tbsp olive oil
• 4 cloves fresh garlic, chopped
• 11/2 cup carrots, shredded
• 1 stalk fresh basil
• ½ tsp black pepper
• 1 tsp Kosher salt
• 1 can (19oz) Italian tomatoes, crushed

Directions

1. In a sauce pot, heat the olive oil and add the onions, garlic and carrots
2. On low heat, sauté until soft
3. Add the basil, salt and pepper and sauté for about 8 – 10 minutes
4. Add the tomatoes and bring to a simmer for about 5 minutes
5. Remove from heat and blend with an emulsion hand blender

Quinoa Crust Ingredients

• 2¼ cups white quinoa
• 1 cup water
• 3 tbsp olive oil
• 1 tbsp baking powder
• 1 tsp Kosher salt
• ½ tsp Italian seasoning
• 1 tsp garlic powder
• ¾ cup grated parmesan

Directions

1. Place the quinoa in a bowl and cover 1” inch above the quinoa with water
2. Place in the fridge and soak overnight
3. Then pour into a sieve and rinse well
4. Transfer into another bowl
5. All the measured water, salt, Italian seasoning, garlic powder, grated parmesan and baking powder
6. Blend well while drizzling in 3 tbsp of the olive oil
7. Spray the 9” x 13” baking pan well
8. Lined with parchment and spray well
9. Once the mix resembles a pancake batter, pour into the baking pan (2 cups of batter for a thinner crust)
10. Place on the middle shelf of a preheated 425˚ oven
11. Bake for 10 minutes and then flip and place in the pan and bake until golden brown (another 5 minutes)
12. Now remove the quinoa crust from the oven and add the sauce (about 1½ cups)
13. Add the desired toppings
14. Bake for an additional 5 – 8 minutes
15. Then transfer on a cutting board
16. Cut and serve

Toppings

• 1½ cups sauce
• 1½ cups crimini mushroom sliced
• 3 cups baby spinach
• ¾ cup feta cheese
• 1 cup low fat mozzarella cheese

NOTE: There may be additional quinoa batter left. You can use this for a smaller personal pan pizza

Nutrition Facts:

Serv. Size: 1 | Servings: 8 | Amount Per Serving: Calories 504 | Total Fat 24g |Sodium 146mg | Total Carb 53g | Protein 20g