Ingredients:
4 medium sized eggs 3 egg whites Himalayan pink salt to season 40g porridge oats (use gluten free oats if preferred) 7 cherry tomatoes, halved 60g baby leaf spinach, finely chopped 1 green chilli pepper, finely chopped ½ a large green pepper, finely chopped 1 tsp paprika ½ tsp dried oregano 15g low fat cheddar cheese, grated (use a dairy free cheese if preferred)
MAKES 8 SLICES
PER SLICE: 63 Calories 4g Carbs 6g Protein 3g Fat

Method:
Top tip: This pizza makes a great portable snack. Tastes great hot or cold
Preheat oven to 150˚C/300˚F.
Lightly grease a large round ovenproof dish with coconut oil or butter.
Whisk the eggs and egg whites in a jug and season well with Himalayan salt. Add the oats, vegetables, dried spices and herbs. Stir well. Pour into the dish and cook for 10 minutes.
Remove from oven and sprinkle on the cheese. Cook for a further 5 minutes, or until centre of pizza is cooked.
Store any leftovers in an airtight container and refrigerate for up to 2 days.