- 4 eggeggs
- 6 oz. 175 g shredded cheese, preferably mozzarella or provolone
- 4 tablespoons tomato paste
- 1 teaspoon dried oregano
- 4 oz. 120 g shredded cheese
- 2 oz. 50 g pepperoni
- 5 oz. 150 g leafy greens
- olive oil
- sea salt
Nutrition70% Fat27% Protein3% Carbs
- Preheat the oven to 400°F (200°C).
- Whisk the eggs and blend in 6 ounces (170 g) of cheese. Spread the cheese and egg batter on a baking sheet with parchment paper and form two round circles if you like round pizzas or just make one rectangular pizza. Bake for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
- Increase the oven temperature to 450°F (225°C).
- Spread tomato paste on the crust and sprinkle oregano, and top with 4 ounces cheese and put the pepperoni and olives on top.
- Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
- Serve with a salad.
Instead of tomato paste, you can use sun-dried tomato pesto or a low-carb spaghetti sauce with good ingredients.
Try one or more of these toppings for variation; bacon, salami, mushrooms, blue cheese.
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