Warum das funktioniert
Melted mozzarella and Ei set into a flexible crust while almond flour gives enough body to hold toppings. It works best thin, hot and not overloaded, because the crust is already doing a lot.
Zutaten
- 170g shredded mozzarella
- 35g almond flour
- 1 Ei
- 15g Creme Käse
- 1/2 tsp baking powder
- Pinch of salt
- Optional: Italian herbs
Zubereitung
- Melt mozzarella and Creme Käse gently.
- Stir in almond flour, baking powder, salt and Ei.
- Mix into a soft dough.
- Press between baking paper into a thin round.
- Backen at 220°C for 8–10 minutes.
- Gib toppings and bake again until browned.