Meghna’s Food Magic

Moonglet Pizza – High Protein Low Carbs Pizza

Moonglet Pizza Recipe
pizza pinit

Moonglet Pizza – High Protein Low Carbs Pizza

Was craving for pizza but didn’t want to put in so much carbs.. so made with moong dal, here is Moonglet Pizza. Enjoy monsoon with this unique, quick and easy. A must must try.

Difficulty: Intermediate Servings: 1

Ingredient

Instructions

  1. Method

      • Word count - 1500
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      • Title- 
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    • WHY CHOOSE US?
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      • What is meant by logistic services?
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    • Take a mixing bowl, add 1 cup Oats 
    • Add 1/4 cup Water, mix it and leave for 5 min
    • Check after 5 min, add more 3-4 tbs water if the mixture is too thick
    • Add 2 tbs Gram Flour (Besan)
    • Add 1/2 tsp Turmeric Powder (Haldi)
    • Add 1 tsp Coriander Seeds (Dhaniya) Powder 
    • Add 1 tsp Ajwain
    • Add Salt as per taste
    • Combine everything together
    • Now add finely chopped veggies as per your choice
    • Mix it well
    • Heat up the pan
    • Add some Oil and wipe with a tissue
    • Add batter to the pan to make 3-4 small chilas
    • Drizzle some Oil around
    • When chila turns dry, add some grated Paneer on top
    • Add some chopped veggies
    • Sprinkle some Black Pepper & Salt
    • Flip chilas and cook other side too
    • Cook until it turns golden-brown  
    • (Make more chilas with the same procedure)
    • Serve Scrumptious Oats Paneer Chila with Tomato Ketchup
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      • Heat up the pan (with heavy bottom pan)
      • Add milk, heat up the milk until it forms a layer of cream / malai on top 
      • Now, gently move malai with the help of spatula 
      • Bring it towards the side and stick it to the pan 
      • Keep on simmering milk like this on medium to high flame
      • And keep collecting malai on the sides of pan boil milk until it reduces to half 
      • Add sugar and keep stiring
      • Add elaichi powder, chopped nuts , saffron stands and give it a stir
      • Now switch off the flame & bring it to room temperature 
      • Add mango pulp and mix it well
      • Scrape off the malai layer from pan and mix it 
      • Keep it in refrigerator to get thicker consistency
      • Take it in serving bowl or shot glasses
      • Enjoy the delicious mango rabdi.
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      • In a mixing bowl, take 2 cup Maida 
      • Add 1 tsp Baking Soda
      • Add Salt as per taste
      • Add 1 tsp Sugar
      • Add 1 tsp Kalonji
      • Add 1.5 tbs Oil
      • Add 1/4 cup Curd (Dahi)
      • Mix everything gently
      • Knead a soft dough by adding Water
      • Apply Oil on the dough, cover the bowl and rest for 1 hour
      • To Make Aloo Stuffing :-
      • In a bowl, take 2 shredded Potatoes  
      • Add finely chopped Green Chillies (as per taste)
      • Add some freshly chopped Coriander
      • (you can also add few Mint Leaves)
      • Add 1 tsp Crushed Anardana
      • Add 1 tsp mildly roasted & crushed Coriander Seeds (Dhaniya)
      • Add 1 tsp mildly roasted Cumin Seeds (Jeera)
      • Add Salt as per taste
      • Add 1 tsp finely grated Ginger
      • Mix everything and the stuffing is ready
      • Now take out a small part of dough
      • Dust some Dry Flour on kitchen platform
      • Flatten the dough with hands
      • Fill approx 1.5 tbs stuffing in it and close the dough
      • Apply a little Oil and flatten the dough with hands
      • Sprinkle some freshly chopped Coriander (optional)
      • Place some sliced Onions (optional)
      • Sprinkle some White Sesame Seeds 
      • Flatten further with hands
      • Apply a little Water on flat side of naan
      • Place this side down in the pan
      • Gently spread the naan 
      • Cook it on slow to medium flame
      • You will see the naan puffing up after a while
      • At this step flip the pan 
      • Let the other side of naan roast on direct flame     (it will give tandoor effect to naan)
      • Take out the naan from pan and apply Butter on it
      • Serve this Delicious Aloo Naan with Curd and Pickle
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    • It’s gluten free almost vegan recipe. And can enjoy with chutney or pickle.  Since I have it with curd; I call it gluten-free almost vegan breakfast. 
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      • Enjoy breakfast 
    • Ingredients :
      • 1 cup maize flour(makki ka atta)
      • 2 pinch turmeric powder(haldi)
      • A pinch of asafoetida powder(hing)
      • Some ajwain
      • Some finely chopped fresh chillies
      • Some finely chopped coriander
      • Some finely chopped spring onions
      • Salt as per taste
      • Some shredded carrot
      • 1 cup nachni/ragi flour
      • 1/2 tsp cumin seeds (jeera)
      • Water
      • Oil(to shallow fry)
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    • Method :-
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      • To Make Makki Batter :
      • Take a mixing bowl add 1 cup maize flour(makki ka atta)
      • Add a pinch of turmeric powder (haldi)
      • Add a pinch of asafoetida powder(hing)
      • Add some ajwain
      • Add some finely chopped fresh chillies (as per taste)
      • Add some finely chopped coriander
      • Add some finely chopped spring onions
      • Add salt as per taste
      • Add some shredded carrot and mix it well.
      • (You can add spices as per your choice)
      • Add some water to make soft and thick batter.
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      • To Make Ragi Batter :
      • Take another mixing bowl add 1 cup nachni/ragi flour
      • Add a pinch of turmeric powder (haldi)
      • Add 1/2 tsp cumin seeds (jeera)
      • Add some finely chopped fresh chillies (as per taste)
      • Add some finely chopped coriander
      • Add some finely chopped spring onions
      • Add some shredded carrot 
      • Add salt as per taste and mix it well.
      • (You can add spices as per your choice)
      • Add some water to make soft and thick batter.
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      • Further heat up the pan, pour 1/2 tsp oil on it and spread it around.
      • Pour a spoonful of each batter on pan to make small chillas.
      • Drizzle some oil around it and cook until it gets golden-brown colour.
      • (Make more chillas following the same procedure)
      • And then your Super Healthy - Quick Ragi & Makki Chillas are ready!!!
      • Serve them hot with curd to taste Yummy....
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    • Another Maharashtrian favourite, made during mango season. Raw Mango Curry is delicious and goes well with rice. Enjoy.
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    • Ingredient:-
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      • 1/2 cup fresh coconut 
      • 1 tsp red chilli powder 
      • 2 tbsp jaggery powder 
      • Some water
      • 1 tbsp oil
      • 1 tsp rai 
      • Few curry leaves 
      • 1 tsp methi seeds 
      • 2 cloves chopped garlic 
      • 1 tsp Haldi
      • 1/2 cup peeled chopped raw mango 
      • Water as needed 
      • Salt as per taste 
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      • Method:-
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      • In a blender jar, add coconut, red chilli powder, jaggery powder and some water 
      • Blend well and make smooth paste
      • Now heat up a pan 
      • Add oil, rai, curry leaves, fenugreek seeds & chopped garlic 
      • and just sauté slightly 
      • Add the earlier prepared paste 
      • add Haldi, raw mango and salt as per taste 
      • Give it a stir 
      • Add water to manage thickness and cook nicely till raw mangoes are cooked and soft 
      • Enjoy raw mango curry with rice or roti
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      • Created this flavor of Mango Mojito; trust me you won’t regret it. Give it a try. Prefer a sweet and sour mango instead of sweet mango.
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    • Ingredients :
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      • Coarsely ground Sugar
      • Red Chilli Powder
      • Lemon Slices
      • 1 Ripe Mango, cut into pieces
      • 1 tsp Brown Sugar (alternatively white sugar can be used)
      • Fresh Mint Leaves (Pudina)
      • Salt to taste
      • Ice Cubes
      • Club Soda
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    • Method :
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      • First decorate glass rim
      • Take a plate, mix some coarsely ground Sugar & Red Chilli Powder
      • Take a large glass, moisten the glass rim with Lemon Slice
      • Dip glass into Sugar mixture
      • Further take 1 chopped Mango in a mixer jar
      • Churn & seive this pulp to get smooth texture
      • Keep aside
      • Now add 1 tsp Brown Sugar in the glass
      • Add 3-4 Lemon Slices
      • Add 4-5 Mint Leaves (Pudina)
      • Add Salt to taste
      • With the help of muddler/pestle mash everything to release their flavor
      • Add 3 tbs Mango Pulp
      • Add Ice Cubes
      • Add more Lemon Slices & Mint Leaves
      • Add Club Soda
      • Garnish with a Mint stem
      • Enjoy this Super Refreshing Mango Mojito
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      • 00:00 - Making of Mango Mojito
      • 00:13 - Decorating the glass rim
      • 00:58 - Preparing the mago pulp
      • 01:39 - Adding the ingredients
      • 01:56 - Muddling time
      • 02:23 - Adding the star ingredient
      • 02:47 - Add soda
      • 03:04 - Plating Time
      • 03:30 - Meghna tasting the Mango Mojito
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    • For Aloo Sabji :-
      • Oil
      • Mustard Seeds & Cumin Seeds
      • Pinch of Asafoetida Powder (Hing)
      • Magic Masala
      • Chopped Green Chillies (as per taste)
      • Few Curry Leaves
      • Boiled Potatoes cut into cubes
      • Freshly chopped Coriander
    • For Dal :-
      • Oil
      • Mustard Seeds & Cumin Seeds
      • Pinch of Asafoetida Powder (Hing)
      • Magic Masala
      • Chopped Onion
      • Slit Green Chillies
      • Red Chilli Powder (as per taste)
      • Boiled Dal
      • Freshly chopped Coriander
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    • Method :
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    • To Make Masala:-
      • Take all below dry spices in a pan
      • Sabut Dhaniya, Jeera, Saunf, Kali Mirch, Tej Patta
      • Elaichi, Laung, Chakra Phool, Dalchini & Red Chillies
      • Dry roast for 5 min on medium heat
      • Cool down completely
      • Take a mixer jar
      • Add roasted dry spices
      • Add 2 tsp Dry Mango Powder (Aamchur Powder)
      • Add 1/2 tsp Turmeric Powder (Haldi)
      • Add 1/2 tsp Asafoetida Powder (Hing)
      • Add Kasuri Methi 
      • Add Salt as per taste
      • Coarsely grind this mixture to make Masala
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    • To Make Aloo Sabji :-
      • Mustard Seeds & Cumin Seeds
      • Pinch of Asafoetida Powder (Hing)
      • Churned Magic Masala
      • Chopped Green Chillies
      • Few Curry Leaves
      • Boiled Potatoes, chopped
      • Freshly chopped Coriander
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    • To Make Dal :-
      • Let's prepare tadka first
      • Heat Oil in a pan
      • Add Mustard Seeds & Cumin Seeds
      • Add Pinch of Asafoetida Powder (Hing)
      • Add Magic Masala
      • Add Chopped Onion
      • Add Slit Green Chillies
      • Add Red Chilli Powder (as per taste)
      • Pour this tadka on boiled Dal
      • Add Salt to taste
      • Add Freshly chopped Coriander
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    • Enjoy this Super Tasty Multipurpose Magic Masala.
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      • Sol Kadhi, made from the Kokum and coconut milk. Kokum is called Sol in the coastal regions of Maharashtra and Goa and a little upto Mangalore. Simple & considered good for the appetite and balances the juices in the stomach. Enjoy. 
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    • Ingredient:-
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      • 1/4 cup Kokum 
      • 1/2 cup hot water
      • 2 garlic cloves 
      • 1/2 inch ginger 
      • 1 tsp jeera 
      • 2 green chillies
      • 1 cup grated coconut 
      • 1 cup water 
      • Salt as per taste 
      • 1 tsp roasted jeera powder
      • 1 tbsp fresh coriander chopped 
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    • Method :-
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      • First soak Kokum in warm water for 15 minutes.
      • Now add soaked Kokum in blender jar
      • And add ginger and garlic cloves.
      • Blend properly and make a smooth paste.
      • Then add grated coconut in mixing jar add water than blend it nicely .
      • Separate coconut milk with helping of Muslin cloth .
      • Next, strain the prepared Kokum paste in coconut milk.
      • And give it a mix
      • Now add salt and jeera powder mix it well .
      • Then add fresh Coriander. 
      • Served Solkadhi after heavy meal.
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      • 1 cup curd 
      • 1/4 cup roasted chana 
      • 1/4 cup fresh coriander 
      • 10-12  fresh mint leaves 
      • 1 green chilly 
      • 1/2 tsp roasted cumin powder 
      • 1/2 tsp black salt 
      • 1 cup water 
      • Some ice cubes 
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    • Method 
      • In a blender jar, pour curd
      • Then add roasted chana, fresh coriander, mint leaves , green chilli, roasted cumin powder , black salt and water 
      • Blend it to get smooth consistency.
      • In a glass, add ice cubes and pour super healthy protein-rich sattu buttermilk
      • Sprinkle some cumin powder on top. 
      • And it’s ready to Drink.
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      • In a mixing jar, take 1 small piece of Bottle Gourd (Dudhi cut into small cubes)
      • Add 3-4 finely chopped Green Chillies
      • Add a small finely chopped Ginger Knob
      • Add 2 finely chopped Garlic Cloves
      • Finely churn and transfer in a mixing bowl
      • Add 1 small piece of Carrot, shredded
      • Add finely chopped Coriander Leaves
      • Add 1 Lemon Juice
      • Add 2 spoon Sugar
      • Add 1 tsp Turmeric Powder (Haldi)
      • Add 1 tbs Coriander (Dhaniya) Powder 
      • Add 1 tbs Oil
      • Add Salt as per taste
      • Add 1/2 cup Semolina (Suji)
      • Add 1.5 cup Aashirvaad Atta 
      • Combine everything together to form a soft dough
      • (add a little Water if required)
      • Take small portion of this mixture and make cylindrical shape rolls
      • Grease a food strainer with oil and arrange rolls in it
      • Keep the strainer in 10 min preheated steamer
      • Cover the steamer lid with cloth 
      • Cook for 20 min on medium heat
      • Cut the rolls into pieces once cooled
      • Further for tadka heat the pan
      • Add 2 tbs oil
      • Add 2 tsp Mustard Seeds (Rai)
      • Add 2 tsp White Sesame Seeds (Safed Til)
      • Add 1 tsp Asafoetida Powder (Hing)
      • Add Few Curry Leaves
      • Add cut muthia and toss
      • Garnish with chopped Coriander
      • Enjoy this Super Healthy & Scrumptious Vegetable Muthia
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      • Take 1/2 cup Kokum and soak in water for 1 hour
      • After soaking, blend well and make smooth paste
      • Keep the paste aside.
      • Next heat up a pan
      • Now add sugar and water 
      • Stir continuously till sugar is dissolved 
      • Then add Kokum paste & give it a stir 
      • Then add salt, black salt and roasted jeera powder 
      • Bring to a boil, cook for 4-5 minutes on low to medium flame
      • Kokum sharbat syrup is ready 
      • Now let it cool down & Kokum syrup concentrate is ready.
      • Now in a glass add some ice cubes 
      • Add some Kokum syrup along with water 
      • Give it a stir and enjoy homemade kokum sharbat😋
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    • Preparing wet ingredients-
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      • Take three ripped bananas in a bowl.
      • Mash them with a fork.
      • Add 3/4th cup castor sugar.
      • If you want less sweet than replace half of the castor sugar with brown sugar.
      • Take 1/2 cup oil. Take odourless oil.
      • Mix nicely with a spatula.
      • Add 1/2 tsp Vanilla essence.
      • Too much vanilla essence can overtake the cinnamon flavour; hence take less essence.
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    • Preparing dry ingredients-
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      • In a bowl, take 3/4th cup Maida & 3/4th cup Wheat Flour. 
      • Add 1 tsp baking powder & 1 tsp baking soda.
      • Add 1 tsp cinnamon powder 
      • Add a pinch of salt
      • Mix them well.
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    • Pre-heat the oven 180 degree for 10 minutes.
    • Baking time 35-40 minutes.
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    • Mix dry ingredients into wet ingredients.
    • Mix with cut & fold method.
    • Mix chopped walnuts.
    • Thick batter is ready.
    • Take a bread pan to bake banana bread.
    • The bread pan should be lined and greased.
    • Fill the cake batter up to 3/4th level of bread pan.
    • Bake the cake for 40 minuets.
    • Take out of the oven and let it cook down.
    • Take out the cake in the parchment paper.
    • Remove the paper.
    • Dust some icing sugar on top.
    • Slice & serve the Banana Walnut Cake. 
    • Enjoy with coffee.
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    • In a mixing bowl, take 1 cup Wheat Flour (Gehu ka atta)
    • Add Salt as per taste
    • Add 1/2 cup boiled Moong
    • Add finely chopped Green Chillies (as per taste)
    • Add 1 finely chopped small Ginger Knob
    • Add 2-3 finely chopped Garlic Cloves
    • Add some Ajwain (crush with hands)
    • Add 1/2 tsp Turmeric Powder
    • Add a pinch of Asafoetida Powder (Hing)
    • Add 1/2 cup finely chopped Spinach (Palak)
    • Combining everything together knead a soft dough 
    • Roll out few balls from the dough prepared
    • Take a dough ball, roll it into dry flour
    • Roll it nice with the help of rolling pin 
    • Heat the pan & place thepla on it
    • First roast both the sides without adding any oil
    • Further drizzle some Oil and flip
    • Cook both the sides until golden-brown
    • (Make more theplas with the same procedure)
    • Enjoy this Healthy & Delicious Moong Palak Thepla with Boondi Raita
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    • First dry roast Murmura and transfer in a bowl
    • Further add 1 tsp Oil in the same pan
    • Add a little Turmeric & Red Chilli Powder
    • Add 1/2 cup roasted Peanuts & Chickpeas
    • Mix well to coat masala
    • Add Salt to taste
    • Transfer in a bowl & let it cool down
    • Further to make Chutney, take a mixer jar
    • Add 1/2 cup roasted Chickpeas
    • Add 1 tsp Cumin Seeds (Jeera)
    • Add 1 tsp mildly Coriander Seeds (Dhaniya)
    • Add 1 tsp Chaat Masala 
    • Add a pinch of Asafoetida Powder (optional)
    • Add Salt to taste and churn dry ingredients once 
    • Now add Green Chillies (as per taste)
    • Add a finely chopped small Ginger Knob
    • Add few Curry Leaves
    • Add 1.5 cup Coriander Leaves
    • Add 1 tsp Water and coarsely grind this mixture
    • Transfer this chutney in a bowl
    • Everything is ready now, let's start making Bhel 
    • Take a big mixing bowl
    • Add roasted Murmura
    • Add Masala Peanuts & Chickpeas
    • Break some Puris and add it 
    • Add Sev
    • Add 2 tbs Chutney & mix it
    • Add finely chopped veggies (Tomato, Coriander, Raw Mango, Boiled Potato & Onion)
    • Add Lemon Juice
    • Mix it well and serve in a paper cone
    • Enjoy this Scrumptious Street Style Sukhi Bhel
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    • In a mixer jar, add soaked moong dal (I soaked for overnight)
    • Add Cumin Seeds, Garlic, Green chilli. 
    • Grind it coresly 
    • Take it out in bowl 
    • Now add Onion, Fresh Coriander Leaves, Turmeric Powder and Salt 
    • Mix it well for 4 to 5 minutes 
    • Then heat up the oil and fry small pakodas 
    • Let them cook till get golden brown colour or till cooked completely.
    • Enjoy
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    • Heat 1 tsp Oil in a pan to make stuffing
    • Add 1 tsp Cumin Seeds (Jeera)
    • Add 1/2 tsp Fennel Seeds (Saunf)
    • Add a pinch of Asafoetida Powder (Hing)
    • Add a finely chopped small Ginger Knob
    • Add 2 finely chopped Green Chillies
    • Add 3 medium Boiled Potatoes
    • Add 1/4 cup Green Peas
    • Add 1 tsp Coriander & Cumin Seeds Powder
    • Add 1/2 tsp Turmeric Powder (Haldi)
    • Add Red Chilli Powder (as per taste)
    • Add 1 tsp Garam Masala
    • Add 1 tsp Amchur Powder
    • Add Salt as per taste and mix it well
    • Your Sabji is ready, sprinkle some fresh Coriander Leaves and turn off the heat
    • Further make Maida Slurry in a small bo and keep aside
    • Take Roti and it into halves
    • Apply slurry on it and give it a cone shape
    • Add stuffing in it and by applying slurry on the edges cover the cone
    • (Make more Samosas with the same procedure)
    • Take a baking tray, greased and place a parchment paper in it
    • Place Samosas in it 
    • Gently brush some oil on them
    • Bake it in the oven at 190⁰ until they turn nice golden brown
    • Deep fry remaining Samosas until crisp and golden brown
    • Enjoy these Yummilicious Roti Samosa with Green Chutney or Tomato Ketchup
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    • In a mixer jar, take soaked Urad Dal and Methi Dana 
    • Add 2 tsp soaked Fenugreek Seeds (Methi dana)
    • Add 1/4 cup Water and grind the mixture 
    • Further add 3/4 cup Ragi Atta
    • Add more 1/2 cup Water
    • Churn again to make smooth batter
    • Leave this batter overnight for natural fermentation
    • (alternatively you can add 1 tsp Fruit Salt for quick fermentation)
    • Add Salt in the batter
    • Heat up the pan and grease Oil
    • Take a ladleful of batter and spread it around
    • Sprinkle chopped Onion, Coriander and Green Chillies
    • Drizzle some Oil on dosa
    • Cook it on medium heat for 7-8 min until crisp
    • Fold the dosa and take it on a serving plate
    • (Make more dosas with the same procedure)
    • Enjoy this Super Healthy Ragi Dosa with Tomato Chutney
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    • In a mixer jar, take 1 cup Moong Dal (soaked for 3-4 hours)
    • Add 2 Green Chillies
    • Add Salt to taste
    • Churn to make fine batter
    • Transfer it in a mixing bowl
    • Further heat the pan to make Pizza Puree
    • Pour 1 tsp Oil
    • Add 2 finely chopped Garlic Cloves
    • Add Tomato Puree
    • Add Salt to taste
    • Add 1 tsp Mix Herbs
    • Add 1/2 tsp Chilli Flakes
    • Add 1 tbs Tomato Ketchup and mix it well 
    • Cover the lid and cook for 7-8 min on medium heat 
    • Further in the batter, add 1 tsp Fruit Salt
    • Mix it well and let's quickly start making Moonglet
    • Heat the pan, add 1/2 tsp Oil and wipe with a tissue
    • Pour batter and spread it around
    • Drizzle Oil on it
    • Flip once cooked and spread Pizza Puree on it
    • Add some finely chopped Onion and Capcicum 
    • Add some boiled Sweetcorn
    • Sprinkle Pizza Seasonings
    • Add grated Cheese
    • Cover the lid until Cheese melts and the base turns little crisp
    • Take it on a serving plate
    • Cut into triangles and top with a Basil Leave
    • Enjoy this Healthy Scrumptious Moonglet Pizza

Keywords: monglet pizza
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