| 8 | 40 | 431 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 1 |
| 1 medium | Egg |
| 1 tbsp | Flaxseed meal (ground) |
| 1 medium pepper(s) | Red bell pepper (diced, as needed) |
| 1/4 cup | Rolled oats- Gluten Free |
| 1/2 medium | Zucchini (thinly sliced, as needed) |
| 2 tbsp | Tomato paste, canned |
| 1/2 medium | Heirloom tomatoes (thinly sliced, as needed) |
| 1/4 cup shredded | Mozzarella cheese |
1. In a tin pan, mix up the oats, egg, and flax seed until it covers the bottom of a tin pan. Use a pie tin pan so no oil required!
2. Place in oven at 350F for about 15-20 min until firm.
3. Chop your desired veggies.
4. Once crust is firm, take the crust out of the oven. Slather with tomato paste.
5. Then pile on the veggies and place back in oven for about 15-20 min keeping temp at 350F. You can do 375F if you like your crust crispy.
6. Remove from oven, slice and enjoy!
*** low FODMAP serving size is 1/4 cup mozzarella cheese
| Grain | 1.9 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.6 |
| Vegetables | 3.9 |
