Low-Carb Margherita Pizza
Almond and flax flour with psyllium form a thin lower-carb crust with fiber. Mozzarella adds protein and fat, while tomato and Italian herbs preserve the classic Margherita flavor.
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Inventory: Mixer
714
Servings: 4 (1 serving ≈ 175 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Mix Almond flour (150 g), Psyllium (20 g), and Flax flour (20 g). Add Water (150 g), Olive oil (30 g), Table salt (3 g), and Pepper blend (1 g). Knead and rest for 10 minutes.
Press the dough into a thin circle on a tray with wet hands. Bake the crust at 180°C for 15 minutes.
Grate the Tomato (120 g), then add Dried garlic (2 g), Oregano (1 g), and Dried basil (1 g). Add the sauce and Mozzarella (200 g) to the crust and bake for another 17 minutes.
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