Directions

1. In a blender, mix together the egg whites, whole egg, oats, sea salt, garlic, and parsley for 20 seconds, or until blended.
2. After blending, add the oregano and mix with a whisk.
3. In a large nonstick skillet, grease the pan with nonstick cooking spray and pour the mix in.
4. Cook over medium heat for 6 minutes, flip over, and cook for another 6 minutes, or until it is golden and cooked through.
5. Meanwhile, in a separate nonstick skillet, cook the tomato over medium heat for 1 minute.
6. Add the onion, garlic, parsley, and sea salt, and cook for 5 minutes.
7. Spread the sauce on the pizza crust still in the pan, reduce the heat to low, and add the yogurt, spinach, and pineapple. Let it warm up for 2 minutes, plate, and cut.

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