Chum Salmon Fish Pizza with Mozzarella
Chum salmon and egg provide complete protein, while mozzarella adds calcium and helps the base set more firmly. Broccoli, cauliflower, and tomato add volume and fiber without a regular dough crust.
Mix chum salmon mince (500 g) with egg (50 g), psyllium (5 g), table salt (2 g), and black pepper (1 g). Spread the mixture over parchment into a thin round base about 4-5 mm thick.
Sprinkle the base with grated mozzarella (100 g), then add broccoli (75 g), cauliflower (75 g), and tomato slices (70 g). Add ghee (20 g) in small pieces and sesame (5 g) on top.
Bake the pizza at 200°C for about 20 minutes: the first 10 minutes with bottom heat if your oven allows it, then another 10 minutes on the regular setting. The fish base should be firm and opaque, and the cheese fully melted.
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