MEAT FREE WEEK – vegetarian pizza

Do you rely on a big piece of steak or chicken to fill you up at dinner each night? Do you insist on some sliced ham or turkey in your sandwich at lunchtime? How about that bacon with your weekend brekkies?

Starting today and ending on 24th March it’s MEAT FREE WEEK!

For this week, why not try eating a variety of protein-rich meat alternatives including tofu, eggs, nuts, seeds, legumes and low fat dairy. This will still see you meeting your protein requirements while eating a variety of foods!


In honour of MEAT FREE WEEK, I have made a healthy vegetarian pizza OVERLOADED with goodness that will keep the fussiest of taste buds happy!

Preparation time: 10 minutes

Cooking time: 20 minutes


photo (68)

1 new Helga’s mixed grain wrap
1 teaspoon olive oil
1 cup pumpkin, chopped in to small squares
1.5 cups fresh spinach (it will wilt down once cooked!)
1.5 tablespoons pine nuts
1 small cup feta cheese, crumbled
Optional: chilli powder or cracked pepper for extra taste.


1. Place olive oil on base (wrap) and spread around.

2. Put spinach on base.

3. Place chopped up pumpkin in to a bowl with a drop of water. Microwave on high for 1 minute. Drain, then place spread out pumpkin on pizza.

4. Top with crumbled feta cheese and pine nuts.

photo (67)

5. Place in the oven on 200°C for about 20 minutes until the edges brown (leave in for longer for a crunchier pizza).

6. Cut in to 4 or 6 slices.

7. Enjoy!

photo (66)

For more info on recommended servings of meat, poultry, fish and meat alternatives head to where you’ll find the new Australian Guide to Healthy Eating and Dietary Guidelines!

– Jenna


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