Upside-Down Meatless Pizza

• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 3 tablespoons canola oil, divided
• 2 tablespoons plus 1 cup all-purpose flour, divided
• 1/2 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup sliced fresh mushrooms
• 1 can (15 ounces) tomato sauce
• 2 cups shredded cheddar cheese
• 2 large eggs
• 3/4 cup 2% milk
• 1/2 teaspoon salt
• 2 tablespoons grated Parmesan cheese

1. Preheat oven to 425u0b0. In a large skillet, saute onion and green pepper in 2 tablespoons oil until tender. Stir in 2 tablespoons flour, basil and fennel until blended. Add spinach, mushrooms and tomato sauce. Bring to a boil; cook and stir 2 minutes or until thickened.
2. Pour into a greased 11x7-in. baking dish. Sprinkle with cheddar cheese. Place the remaining flour in a large bowl. Add eggs, milk, salt and remaining oil; beat until smooth. Stir in Parmesan cheese. Pour over vegetable mixture.
3. Bake, uncovered, 20-25 minutes or until a thermometer reads 160u0b0.

onion, green pepper, canola oil, flour, basil, fennel seed, spinach, mushrooms, tomato sauce, cheddar cheese, eggs, milk, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/upside-down-meatless-pizza/ (may not work)