Crust:

• 3 medium cooked sweet potatoes (peeled)
• 2 heaping tbsp oats
• 1 tbsp flax meal in 2 tbsp water (flax egg) (you could use 1 egg too)
• 1 tbsp garbanzo beans flour (or WW flour)
• 1/2 tsp salt

Preheat oven to 400 degrees. In a medium sized bowl combine all ingredients. Mix well and then spread out in casserole dish. Bake for 30 minutes and then broil for 5.

Filling:

• 1 red pepper, diced
• 1 medium sized zucchini, diced
• 1 cup fresh mushrooms, chopped
• 1 cup white beans
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1/2 cup water
• 2 tbsp garbanzo bean flour
• 1/4 cup cranberries (or craisins)
• sea salt and pepper to taste

In a large saute pan heat the olive oil on medium heat. After 2-3 minutes add the mushrooms, zucchini, red pepper and saute. Let cook for 5 minutes and then add the spinach. After the spinach starts to wilt add the white beans and cranberries. Cook for 5 minutes until heated. Add water to the pan and mix. Slowly add the garbanzo bean flour and mix well. Let simmer for 3-5 minutes until it thickens. Season with salt and pepper. Spoon veggie mixture onto crust and bake for 30 minutes. Garnish with mozzarella cheese and even some balsamic vinegar!