Brown rice flour tortillas (for crust)
2 cremini mushrooms, thinly sliced
7 slices of small long eggplant
1 large fig, thinly slied
1/2 c. chopped spinach
Raw Parmesan (sold in stores or make with walnuts and nutritional yeast in food processor, 5:2 ratio)
Oil both sides of your crust with olive oil. Lay flat on a cast-iron pan. Spread salt-free tomato sauce, and mix in oregano and garlic lightly on top of the sauce. Then add mushrooms, eggplant, fig and spinach. Sprinkle Parmesan on to your liking, along with black pepper. Bake at 500F for 8 to 10 minutes.