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Puerto Rico's Winning Recipe: Oat! My Tropical Pizza

“Being raised by my mother, a health teacher, and my father, a disabled veteran, it is not new to me to have a healthy lifestyle. On a Saturday after a basketball game, the most convenient thing to have is a healthy lunch and I would think of making a pizza in a pan. My recipe includes ingredients we picked from our backyard like oregano and spinach. With my parents I learned to make a healthy pizza with a twist, one in which anyone can add the ingredients of their choice. I like the mix of flavors and the idea of me cooking it. I would like to motivate others to learn or keep up healthy food habits.”

- Victor Junniel Rivera, Age 10, the 2016 Healthy Lunchtime Challenge winner from Puerto Rico   

Makes 2 Servings


For the Pizza Crust:

  • 4 egg whites
  • 1 whole egg
  • 1 cup rolled oats
  • Pinch sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • 1 teaspoon fresh oregano or ½ teaspoon dried
  • Coconut oil or any nonstick cooking spray

For the Topping:

  • ½ tomato, chopped or crushed
  • 1 tablespoon chopped onion
  • 1 teaspoon garlic powder
  • ½ teaspoon dried parsley
  • Pinch sea salt
  • ¼ cup nonfat plain Greek yogurt
  • ½ cup fresh spinach, chopped
  • ¼ cup fresh pineapple, diced  


  1. To make the Crust: In a blender, mix together the egg whites, whole egg, oats, sea salt, garlic, and parsley for 20 seconds, or until blended. After blending, add the oregano and mix with a whisk. In a large nonstick skillet, grease the pan with coconut oil or any cooking spray and pour the mix in. Cook over medium heat for 6 minutes, flip over, and cook for another 6 minutes, or until it is golden and cooked through.
  2. To make the Topping: Meanwhile, in a separate nonstick skillet, cook the tomato over medium heat for 1 minute. Add the onion, garlic, parsley, and sea salt, and cook for 5 minutes. 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.

275 calories 6g fat 37g carbohydrates 20g protein