Shrimp Pizza with Pesto Sauce
Shrimp provide complete protein and iodine, while pesto and mozzarella make the flavor richer without adding many carbs. The almond crust stays satisfying and works well for a keto dinner or hot appetizer.
Mix the almond flour (100 g) with the psyllium (9 g). Add the egg (50 g) and cream cheese (100 g), knead into a soft dough, and chill it for 15 minutes so the crust firms up and holds its shape better.
Transfer the dough to a parchment-lined tray and press or roll it through plastic wrap into a round about 3-4 mm thick. Bake the crust at 200C for about 7 minutes until it sets and lightly dries at the edges.
Spread the pesto sauce (70 g) over the crust, arrange the shrimp (120 g) and sun-dried tomatoes (50 g) on top, then cover with the mozzarella (100 g). Return the pizza to the oven and bake for about 15 minutes more until the cheese fully melts and the edges turn golden. Serve at once while the topping is still hot.
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