Have you ever had to eat so many eggs on a keto diet that you couldn’t see them anymore? Well, I’ve had to. Especially if I was planning an almost completely carb-free day… So how can you continue on a low-carb diet with pesky eggs in keto recipes? By making pizza with them, of course!
I wanted so badly to put an exclamation point at the end of this keto recipe description because it’s insanely good! A base of Italian herbs, mozzarella and whites, and a thin layer of tomato paste and egg yolk mixed with your favorite pizza toppings as toppings! I’ve always had a soft spot for olives and pickled peppers, but you can use whatever you like best instead.
You can make this keto recipe in the oven if you want to make several servings at once, or in the microwave as a quick snack.
Cooking time 30 min
Number of servings 1.
Ingredients :
A large egg 3 pcs.
Chopped mozzarella 4 tbsp.
Tomato paste (small tin) 1 piece.
Baby peppers diced in rings 4 pcs.
Diced bell peppers 1 pc.
Black olives 2 pcs.
Italian herb mix and half a tsp.
Step 1
Pour 1 tablespoon each of the finely chopped mozzarella and Italian herbs into small containers suitable for the microwave (or oven
Step 2
Whisk the egg whites a little to make them easier to work with. Don’t whisk too long so they don’t form foam!
Step 3
Pour the whipped egg whites into each container equally and bake in the microwave for about 2 minutes until the whites are completely cooked. Allow to cool while you mix in the yolks
Step 4
Pour in the yolks and fry lightly in the pan, stirring (ala scramble)
Step 5
Stir the pizza topping into the yolks and take the pan off the heat
Step 6
Add half a teaspoon of tomato paste to each pizza base.
Add the yolks and remaining mozzarella and place in the microwave for 20 seconds (or in the oven until the cheese melts). Serve the pizzas hot!
Bon appetit!
Energy content for 1 serving
Calories from fat 204
Fats: 22.7g
Carbohydrates: 5.8 g
Fiber: 1.5 g
digestible carbohydrates: 4.3 g
Protein: 25.6 g
