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Ingredientes
- 2 whl pita breads (to 3)
- 1 pkt frzn spinach - (10 ounce)
- 1/3 c. nutritional yeast
- 1 med onion
- 5 x plum tomatoes - (to 6)
- 1 pkt fresh mushrooms - (8 ounce)
- 3 x garlic cloves - (to 4)
- 1 tsp basil
- 1 tsp parsley
- 1 tsp cayenne pepper
- 1/2 c. rice lowfat milk - (to 1)
- 4 Tbsp. flour
Direcciones
- Thaw spinach completely, press out all water. Heat lowfat milk in saucepan, when warm but not boiling stir in flour. Stir till sauce begins to thicken, turn heat down. Add in nutritional yeast and spinach. Stir constantly till thick and gooey, only about 3 to 4 min.
- In separate pan, saute/fry onion, garlic, till onion is tender. Stir in tomatoes, mushrooms, and spices. Saute/fry till just done.
- Preheat oven to 425 degrees. Using a very sharp bread knife, split each pita bread so which you have two round flat pcs instead of one thick one. Place each piece of bread on a cookie sheet or possibly pizza pan. Spread spinach sauce over each. Top with tomato mix, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so which the edges of the pita do not burn.
- Makes a nice crunchy crust.
- This recipe yields 4 to 5 individual pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 534mg | 15% |
| Total Carbs 41.38g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.74g | 2% |
| Protein 7.53g | 12% |
