| 8 | 40 | 358 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 1 |
| 1 egg white | Egg white |
| 1 tbsp | Flaxseed meal (ground) |
| 1/4 cup | Rolled oats- Gluten Free |
| 1 tbsp | Extra virgin olive oil |
| 1/2 cup shredded | vegan Mozzarella cheese (or alternate dairy-free or lactose-free cheese of choice) |
| 1/2 cup | White mushrooms (diced, as needed) |
| 1/4 cup | Baby spinach |
| 1/2 medium | Zucchini (thinly sliced, as needed) |
1. In a tin pan, mix up the oats, egg whites, and flax seed until it covers the bottom of a tin pan. Use a pie tin pan so no oil is 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. drizzle a little oil and season with Italian seasoning.
5. Pile on the vegan cheese and veggies and place back in oven for about 15-20 min keeping temp at 350F. You can bake at 375F if you like your crust crispy.
6. Remove from oven, slice and enjoy!
Add any of your favorite toppings!
Mushrooms
Green Peppers
Olives
Eggplant
