Low-Carb Margherita Pizza

Mozzarella, Almond flour, Water, Tomato, Olive oil, Psyllium, Flax flour, Table salt, Dried garlic, Pepper blend, Oregano, Dried basil

Bake in the oven: 15 min. Let it stand: 5 min. Bake in the oven: 17 min. Mix: 5 min. Blend with a blender: 5 min. Knead the dough: 5 min. Slice: 5 min. Let it stand: 10 min.

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.