VG Vegetarian

Spinach Pepper Tostadas

Really fun and delicious low carb + gluten free Spinach Pepper Tostadas!! You’ll love how simple these are to make and how fun they are to eat! They’re a perfect party appetizer!!

Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 1x


  • 1 (10 oz.) package frozen chopped spinach, defrosted and liquid squeezed out
  • 1 large egg
  • 1 cup shredded Parmesan cheese
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons olive oil for sautéing (or favorite cooking oil)
  • 2 red bell peppers, sliced thin
  • 1 teaspoon agave nectar (honey or maple syrup works too)
  • 36 mini mozzarella pearls
  • 3 tablespoons balsamic reduction for drizzling
  • 1 tablespoon chopped bails or fresh herbs


  1. Preheat oven to 425 degrees.
  2. Combine squeezed spinach, egg, parm, garlic powder, salt and pepper (not bell pepper) in a large bowl.
  3. Form small, thin circles on a lined baking sheet.
  4. Bake for 15 minutes.
  5. Sauté the sliced bell peppers in olive oil on low to medium heat, adjusting it as necessary.
  6. Cook the peppers down until they are no longer firm and are browned, about 10-15 minutes.
  7. Stir in agave nectar towards the end.
  8. Transfer the spinach tostadas to a serving dish.
  9. Top each tostada with a sautéed pepper, 2-3 mini mozzarella pearls, a drizzle of balsamic reduction, and some chopped basil.
© The Toasted Pine Nut