Ingredients
INGREDIENTS:
2 cups almond flour (200g)
2 eggs (yolks and whites separated, room temperature) 2 additional egg whites (room temperature)
3 tablespoons psyllium husk powder (24g) or 6 tablespoons whole psyllium husks
5 tablespoons hot water (75 ml)
2 teaspoons baking powder
½ teaspoon xanthan gum ¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil
Filling: ⅓ cup tomato puree (90g, double concentrated)
24 slices pepperoni
1 ¼ cups grated mozzarella (140g)
1 teaspoon Italian herbs or oregano
Instructions
1. Preheat oven to 180°C (356°F).
2. Separate eggs; beat egg whites until stiff peaks form. Whisk yolks until pale and doubled in size.
3. Mix almond flour, psyllium husk, xanthan gum, baking powder, salt, garlic, and onion powder. Combine with egg whites, yolks, hot water, and olive oil.
4. Form a dough ball, freeze for 15 minutes, then roll out between greaseproof paper. Freeze again for 15 minutes.
5. Spread half of the tomato puree, pepperoni, and mozzarella on the dough. Roll into sausage shapes.
6. Place in a greased springform pan, top with remaining mozzarella and herbs.
7. Bake for 35 minutes until golden and cooked through.
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Servings: 8, Calories: 289, Net Carbs: 4.8g, Fats: 23.5g, Protein: 14.4g