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Low-Carb Pizza with Cheddar-Almond Crust
(0)
70 min
Under an hour
Knuspr-Küche
Diese köstliche Low-Carb-Pizza ist die perfekte Alternative für alle, die auf Kohlenhydrate verzichten, aber nicht auf den vollen Pizza-Genuss verzichten wollen. Der Boden aus würzigem Cheddar und gemahlenen Mandeln wird herrlich knusprig und bildet die ideale Basis für den saftigen Belag aus Tomatenmark, Schinken und einem frischen Ei. Ein gesundes und sättigendes Abendessen, das in weniger als einer Stunde auf dem Tisch steht!
Ingredients
Preparation method
Ingredients overview
- 170 g Cheddar cheese
- 160 g blanched almonds (ground)
- 3 eggs
- 1 tsp dried basil
- 2 pinches salt
- 90 g tomato paste
- 3 tbsp water
- ½ tsp dried oregano
- 4 slices cooked ham
- 1 pinch black pepper
- 1 piece baking paper
Dough Preparation
Coarsely grate the cheddar and grind the blanched almonds into a fine flour. Knead both with 2 eggs, a pinch of salt, and half of the dried basil to form a dough. Place the dough in the freezer for about 30 minutes so it is easier to work with later.
Baking the Crust
Preheat the oven to 180 °C top/bottom heat. Roll out the chilled dough between two sheets of baking paper into a thin flatbread. Pre-bake the crust in the preheated oven for about 15 minutes.
Topping and Finishing Bake
Meanwhile, stir the tomato paste smooth with water, oregano, the remaining basil, salt, and pepper. Spread the sauce over the pre-baked crust. Top with the ham slices and carefully crack the last egg into the center. Bake the pizza for another 15 minutes in the oven until the egg is set and the edges are golden brown.
19 min
Quick
