On the surface, this pizza is more like a quiche. We took a classic keto base, added eggs, cheese, and pepperoni and got an awesome breakfast! Not for the lazy, of course, but well worth it!
Cooking time 60 min.
Number of servings 8
Ingredients :
Almond flour 120 g
Coconut flour 30g
to taste Salt
Xanthan gum 1 tsp.
Apple cider vinegar 1 tbsp.
Butter 6 tbsp.
Egg 1 egg
Mozzarella Cheese 100g
Pepperoni (slice) 15 units.
Egg 6 eggs
Cream 220 ml
Italian herbs to taste
Step 1
Add the almond flour, coconut flour, salt, xanthan gum and vinegar to a food processor. Pulse a few times, then add the cold butter. Continue to pulse until the dough resembles bread crumbs. Add the egg and pulse again. The dough will form into a ball. Wrap in plastic wrap and place in refrigerator for 45-60 minutes.
Step 2
Grease a baking dish with butter, place the dough in the dish and knead it around the bottom and edges with your fingers. Place half of the cheese and pepperoni on the base. Mix together the eggs, cream, provincial herbs and salt. Pour the mixture into the mold, place the remaining cheese and pepperoni on top.
Step 3
Cover with foil and bake for about 35-45 minutes. in a preheated 180°C oven. Remove the foil and continue baking for another 10-15 minutes.
Energy Value per Serving
Calories from fat 342
Calories 416
Fats: 38g
Carbohydrates: 7g
Fiber: 3 g
Digestible carbohydrates: 4 g
Protein: 14 g
