ROASTED VEGETABLE PIZZA

ROASTED VEGETABLE PIZZA

Prep Time; 25 Minutes - Serves: 2 

INGREDIENTS

2 Tortillas, wholgrain

1 red bell pepper

I portebello mushroom, sliced

1 teaspoon Garlic  powder

1 tablespoon balsamic vinegar

2 hanfuls of broccoli florets

1 teaspoon of soy sauce

1 handfull of baby spinach

½ cup of pasta sauce

55g soy cheese or alternative, grated

1 teaspoon (no salt seasoning, pinch of salt if you must)

  

DIRECTIONS

Preheat oven – 170-190c.

In a salad bowl toss the pepper, mushrooms and broccoli

with the soy, balsamic vinegar, garlic powder and seasoning.

On baking paper, roast the seasoned vegetables for 30

minutes, turning occasionally.

Steam spinach until it is wilted.

Once the vegetables have roasted, remove and preheat

oven to 220c.

On the tortilla, spread the pasta sauce, sprinkle cheese and

distribute evenly the toppings.

Bake for a further 6 minutes or until the cheese is melted.

One Serving:

CALORIES 240; PROTEIN 13G; CARBOHYDRATE 35.5g; FAT 5.7g; SODIUM 365ml