“Being raised by my mother, a health teacher, and my father, a disabled veteran, it is not new to me to have a healthy lifestyle,” says Chef Victor Junniel Rivera (the recipe developer). “On a Saturday after a basketball game, the most convenient thing to have is a healthy lunch and I would think of making a pizza in a pan. My recipe includes ingredients we picked from our backyard like oregano and spinach. With my parents I learned to make a healthy pizza with a twist, one in which anyone can add the ingredients of their choice. I like the mix of flavors and the idea of me cooking it. I would like to motivate others to learn or keep up healthy food habits.”
Ingredients
- 4 egg whites
- 1 whole egg
- 1 cup rolled oats
Pinch sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1 teaspoon fresh oregano or ½ teaspoon dried
- Coconut oil, or any nonstick cooking spray
For the Topping:
- 1/2 tomato, chopped or crushed
- 1 tablespoon chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Pinch sea salt
- 1/4 cup nonfat plain Greek yogurt
- 1/2 cup fresh spinach, chopped
- 1/4 cup fresh pineapple, diced
Directions
- To make the Crust: In a blender, mix together the egg whites, whole egg, oats, sea salt, garlic, and parsley for 20 seconds, or until blended. After blending, add the oregano and mix with a whisk. In a large nonstick skillet, grease the pan with coconut oil or any cooking spray and pour the mix in. Cook over medium heat for 6 minutes, flip over, and cook for another 6 minutes, or until it is golden and cooked through.
- To make the Topping: Meanwhile, in a separate nonstick skillet, cook the tomato over medium heat for 1 minute. Add the onion, garlic, parsley, and sea salt, and cook for 5 minutes. Spread the sauce on the pizza crust still in the pan, reduce the heat to low, and add the yogurt, spinach, and pineapple. Let it warm up for 2 minutes, plate, and cut.
Notes
State: Puerto Rico
Child’s Name: Victor Junniel Rivera, 10
