• Cast iron skillet with lid
• Medium bowl

For the Pizza Crust:

• 2 T coconut flour
• 1 T baking soda
• 6 egg whites
• ¼ t paprika
• ¼ t chili powder
• ¼ t garlic powder
• ¼ t onion powder
• ¼ t dried oregano
• 1 T coconut oil

For the Toppings:

• ½ cup tomatoes, diced
• 1 jalapeño, diced
• 2 T nutritional yeast
• 1 avocado, sliced
• ½ cup green cabbage, sliced

• Bring a cast iron skillet with coconut oil to medium heat.
• In a medium bowl, whisk together the egg whites for 1-2 minutes until frothy. Then whisk in coconut flour, baking soda and seasonings until fully combined.
• Transfer mixture into preheated skillet and spread into an even layer. Cover and cook 4-5 minutes until the bottom sets up a bit. Then with a spatula, flip and cook uncovered another 2-3 minutes.
• Remove from heat, spread diced tomatoes over the crust, and sprinkle the nutritional yeast on top.
• Turn the broiler on high, and then place the skillet under the broiler for 4 minutes to melt the nutritional yeast.
• Remove from the oven and top with jalapeños, cabbage and avocado. Slice into quarters, serve and enjoy!