Cheddar and Almond Pizza (Low Carb)
70 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 170 g cheddar cheese
- 160 g peeled almonds
- 3 fresh chicken eggs (2 for the crust, 1 for the topping)
- 1.5 teaspoons dried basil (1 for the crust, 0.5 for the sauce)
- 2 pinches table salt (for the crust and sauce)
- 90 g double concentrated tomato paste
- 3 tablespoons water
- 1/2 teaspoon dried oregano
- 4 slices pork ham
- 1 pinch ground black pepper
- 1 piece baking paper
Preparing the crust
Grate the cheddar cheese on the large grater and grind the almonds until you get a fine, flour-like texture. In a spacious bowl, mix the cheese, ground almonds, 2 eggs, a pinch of salt, and 1 teaspoon of basil. Mix the composition well and place the resulting dough in the freezer for about 30 minutes.
Preheat the oven to 180°C. Remove the dough from the freezer and roll it into a thin sheet between two pieces of baking paper. Place the crust in the oven for 15 minutes, until it becomes lightly golden.
Adding the topping and final baking
In a small bowl, mix the tomato paste with water, oregano, the remaining basil (0.5 teaspoon), a pinch of salt, and pepper. Spread this sauce evenly over the pre-baked crust. Arrange the ham slices on top and crack the last egg in the center of the pizza. Return the pizza to the oven for another 15 minutes, until the egg is cooked and the edges are crispy.
Chef's tip
For a crispier crust, make sure the almonds are ground very finely, almost like flour. If you want a spicy note, you can add a few chili flakes to the tomato sauce.
Ingredients
Nutritional values
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