This is a vegetarian recipe submitted by RNT Family member Sanjay Gohil.

RECIPE INFORMATION

Name of dish: Loaded Veg with some cheese, sauce and flat bread underneath it! AKA – Pizza
Type of meal: Dinner
Dietary info: Vegetarian
Time to prepare: 30
Time to cook: 20-25mins
Serves: 1 per Flatbread

MACROS

Total Calories: 485
Protein in g: 36.5
Carbs in g: 47
Fats in g: 16

INGREDIENTS:

EatLean Cheese (60Grams)
Chestnut Mushrooms (2 per pizza)
1 Courgette
Tomato Puree
Passata sauce
Mixed Italian Herbs
Crosta & Mollica Piadina Flat bread (Available in Sainsburys and Waitrose)

METHOD OF COOKING:

1. Finely chop up the mushrooms and courgette into 1/4 pieces, approx 2mm.
2. Get the flat bread and squeeze out 1/2 table spoon of Tomato Puree and then pour in the passata sauce. Depending on how saucy you like your pizza, will depend on how much sauce you add. Use a back of a spoon to mix and spread the sauce.
3. Generously sprinkle over some Italian herbs
4. Grate 60g of eatlean protein cheese (or how ever much you wish) and spread it evenly around the pizza
5. Load up the courgettes ontop of the cheese and make sure it's fully covered the cheese and the whole pizza (you want mx number of veggies on this) then do the same with mushrooms. remember that the veggies will shrink so don't feel as though it's too much
6. Spinkly more Italian herbs, add some chillies if you like
7. Preheat the oven to 175oc (fan assisted) and cook for 15min and check to see that the cheese is melting nice and slowly, if you try and cook it too high, the top of the cheese will burn easily and it'll taste nasty. Also check the base is getting crispier
8. After 15mins, increase the heat to 195 and cook for another 5ish mins and the pizza will be ready to serve and eat!
9. Serve with a huge side of salad to go with it.

Are there any general substitutions that can be made? (vegetarian or meat options, depending):
Depending on your carb intake, you can reduce it by using a different base like Lo-Doh pizza base, but I've not tried that base
I've modified my toppings and have cracked an egg onto the pizza usually around 10mins into cooking and that's quite nice too.
If you want to reduce the cheese but have the high protein intake, you could add in meat, that could be an option

Any additional notes you’d like to share on when it’s good in the context of the journey, and who it may be best for:
Load up the 'pizza' with as many veggies as possible, that's the key thing. I think it's a good way to get greens in, Spinach always goes well on pizza too!
If you understand macros, its worth adjusting your meals in the day to accommodate this ( in my opinion)