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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Place base on a large lightly greased baking tray, pizza stone or pizza pan. Brown mince in a non-stick pan. Add onion and garlic and cook for a few minutes. Add mushrooms and carrots and cook for a further few minutes. Stir in tomatoes.
2 Spread base with pesto and top with mince topping. Sprinkle with cheese. Cook for 10-12 minutes until cheese is melted and pizza is crispy. Top with spinach leaves and fresh basil leaves. Season with pepper.
Serve with Warm potato and carrot salad (see tip) to boost the veges in your meal.
Make it gluten free: Use a gluten-free pizza base and check pesto is gluten free.
As this recipe uses a very thin pizza base, make sure you put the pizza on its cooking tray before adding the topping.
Serves 4
Cost per serve $3.10
Time to make 25 minutes
400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted
Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.
Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.
Step 3 Sprinkle with almonds and serve with pizza.
Make it gluten free: Check seasoning is gluten free.
Calories 394 cal
Kilojoules 1650 kJ
Total fat 19 g
Saturated fat 6 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
