Keto Broccoli Pizza Bases

Ingredients

• 500 g broccoli (1 head)
• 3 eggs
• 80 g grated Emmental cheese (45% fat content)
• 3 tsp psyllium husk (9 g)
• 1 tsp Dried oregano
• Salt
• Pepper
• 1 onion
• 2 cloves garlic
• 0.5 bunch basil (10 g)
• 2 tbsp olive oil
• 200 g chopped tomatoes (canned)
• 2 red chili peppers
• 350 g zucchini (2 small)
• 100 g mini mozzarella balls
• 1 organic lemon (zest)

Instructions

1. 1.

   Clean, wash, and finely chop the broccoli in a blender or food processor. Thoroughly mix eggs with cheese, psyllium husk, oregano, salt, and pepper and let it swell for 10 minutes. Then mix the egg mixture with the broccoli. Spread the broccoli dough on two baking sheets lined with parchment paper to form 4 thin bases and pre-bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 12–15 minutes.

2. 2.

   Meanwhile, peel and finely chop the onion and garlic. Wash, dry, and chop the basil, setting aside a few leaves; chop the rest. Heat oil in a small saucepan. Sauté the onion and garlic in it for 2 minutes over medium heat. Add tomatoes and basil and simmer the sauce on low heat for 5 minutes. Season the sauce with salt and pepper.

3. 3.

   In the meantime, wash the chili peppers, slice them into rings, removing the seeds as desired. Clean, wash, and julienne the zucchini into thin slices.

4. 4.

   Spread the tomato sauce on the bases. Cut the mozzarella into small pieces and distribute it over the pizza bases. Top with chili rings, zucchini, and lemon zest as desired, salt, pepper, and bake in the oven for about 15 minutes to finish. Sprinkle the reserved basil leaves on the pizza bases.