INGREDIENTS
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For the Crust
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1 cup Eggland's Best 100% Liquid Egg Whites
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1/2 cup coconut flour
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1 cup unsweetened coconut milk
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1 teaspoon onion powder
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2 teaspoon garlic powder
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2 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes
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For the toppings
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3 Eggland's Best Eggs (large)
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1 tomato, thinly sliced
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3 cups baby spinach
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1/2 teaspoon red pepper flakes
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1 tablespoon extra virgin olive oil