• 1tsp Rapeseed Oil
  • ½ Red Onion
  • 1 Garlic Clove
  • ½ Red Chilli
  • 100g Chopped Tomatoes (1/4 of a can)
  • 5 Chestnut Mushrooms
  • 75g Mozzarella
  • 5 Olives
  • 1 Egg


  • Pre heat oven to 200˚c.
  • Put the oil in a saucepan on a medium heat. Dice the onion and add to the pan. Cook until soft, then finely slice the garlic and add.
  • Chop the chilli and add to the pan alongside the tomatoes. Bring to a boil and reduce to a simmer. Cook until the sauce thickens, about 15mins.
  • Meanwhile slice the ‘face’ off the mushrooms. Leave the top to one side and dice up the stalk and add to the pan.
  • Place a wholemeal wrap on a pizza baking tray, spoon over tomato mix and spread to the edge.
  • Finely slice the mushroom heads and scatter over. Slice the mozzarella into 5 slices and place on top of the mushrooms. De-stone the olives and add to pizza.
  • Finally crack an egg over the top and cook for 10-15mins.

Protein: 29.8g

Carbs: 27.9g

Fat: 31g

Calories: 515


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