Low-Carb Pizza with Cheddar-Almond Crust

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.

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.

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.