Trout Pizza with Pesto Sauce
The almond crust keeps the carbohydrate content lower, while trout and mozzarella add protein and fat. Pesto gives the pizza a bright flavor without ordinary dough.
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Inventory: Oven
1 kg 111 gram
Servings: 4 (1 serving ≈ 158 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Mix almond flour (100 g) and psyllium (10 g). Add eggs (100 g), 35% cream (90 ml), salt, and pepper, then knead a smooth dough.
Spread the dough on parchment and bake the crust at 180°C for 10 minutes.
Spread pesto sauce (60 g) over the crust, add trout (150 g), and top with mozzarella (120 g). Return the pizza to the oven for another 15–17 minutes.
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