Duration: 75 mins (30 mins for preparation and 45 mins for cooking);
Cooking method: Baking;
Servings: 6 X 550g.
- 400g chickpea flour (5RON);
- 300ml warm water (negligible price);
- 450g goat cheese or cow chese (15 RON);
- 1kg chopped spinach (10RON);
- 400g tomatoes (3RON);
- 8 eggs (8RON);
- 30g extra-virgin olive oil (negligible price);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tbsp) (negligible price);
- (optional) 1tsp smoked paprika (negligible price).
- Mix the flour with salt, water, and olive oil until a non-sticky dough has formed (add more water or flour if it is too dry or to fluid);
- Line a baking pan with baking sheet and cover it with the dough;
- Put the chopped spinach over the dough until fully covered;
- Put the cheese over the spinach until fully covered;
- Spread the eggs evenly (you can beat them if you want);
- preheat the oven at 180°C (356°F) and bake for 30 minutes;
- Mix the tomatoes with the pepper and paprika, pour over the mixture over the pizza, and bake for 15 more minutes.
- Calories: 687kcal;
- Protein: 55g;
- Fat: 27.5g;
- Trans fat: 0g;
- Carbohydrates: 64g;
- Fiber: 20.5g;
- Sugars: 15.5g.
- Histidine: 1.5g;
- Isoleucine: 2.15g;
- Leucine: 3.56g;
- Lysine: 3.53g;
- Methionine: 0.85g;
- Phenylalanine: 2.25g;
- Threonine: 2.12g;
- Tryptophan: 0.58g.
- Vitamin A: 1008.91ug;
- Vitamin B1 (Thiamine): 2.31mg;
- Vitamin B2 (Riboflavin): 2.52mg;
- Vitamin B3 (Niacin): 25.24mg;
- Vitamin B5 (Pantothenic acid): 5.18mg;
- Vitamin B6 (Pyridoxine): 2.56mg;
- Vitamin B9 (Folate): 1356.16ug;
- Vitamin B12 (Cobalamin): 0.5ug;
- Choline: 217.82mg;
- Vitamin C (Ascorbic acid): 13.35mg;
- Vitamin D (Cholecalciferol): 1.1ug;
- Vitamin E (Tocopherol): 5.2mg;
- Vitamin K: 473.01ug.
- Calcium: 384.63mg;
- Copper: 1.18mg;
- Iron: 9.12mg;
- Magnesium: 205.5mg;
- Manganese: 11.34mg;
- Phosphorus: 1076mg;
- Potassium: 1628.06mg;
- Selenium: 23.74ug;
- Sodium: 693.94mg;
- Zinc: 4.9mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.17g;
- Linoleic acid (LA Omega-6): 2.25g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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