Three Cheese Spinach Pesto Pizza

Add Onion (1/2) to small pan, cook over medium heat for 15-20 minutes, stirring occasionally, until onions caramelize. While onions cook, make the pesto.

Add Fresh Spinach (480 mL) , Pecans (25 g) , Collagen Beauty Greens (1 scoop) , Parmesan Cheese (45 g) , Garlic (1 clove) , juice from Lemon (1) , Salt (3 g) , Ground Black Pepper (as needed) , Coconut Oil (15 mL) and Canned Chickpeas (50 g) to the bowl of a food processor.

Add Flatbread (2) to baking sheet and bake 5-6 minutes or until flatbread is crispy without being burned.

Remove flatbread from oven, add pesto, Mozzarella Cheese (55 g) , Parmesan Cheese (45 g) , onion, Goat Cheese (45 g) , Roasted Pepitas (7 g) . Bake for an additional 5 mins or until the cheeses have melted.