Shrimp Pizza with Sour Cream and Almond Flour Crust
Shrimp add easy protein, iodine, and selenium, while almond flour keeps the crust more filling without regular flour. Sour cream and cheese give a soft texture and enough fat, so a small portion works well for a keto dinner.
Mix almond flour (60 g), psyllium (4 g), starch-free baking powder (4 g), sea salt (2 g), dried basil (1 g), and oregano (1 g). In a separate bowl, combine eggs (100 g), sour cream 30% (150 g), melted ghee (15 g), and tomato paste (5 g), then stir in the dry mixture to make a loose batter.
Line a baking tray with parchment and spread the batter into a circle about 30 cm wide. Arrange shrimp (150 g) on top, sprinkle with hard cheese (50 g), and bake at 180°C for about 20 minutes, until the edges are golden and the cheese is fully melted.
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