Keto broccoli pizza flatbread

Easy and delicious

Servings 4 servings

Calories 369 kcal

500 g broccoli (1 broccoli)
3 eggs
80 g grated Emmental cheese (45 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat in dry matter)
3 tbsp psyllium (9 g)
1 tbsp dried oregano
1 onion
2 garlic cloves
½ bunch basil (10 g)
2 tbsp olive oil
200 g chunky tomatoes (canned)
2 red chili peppers
350 g Zucchini (2 small zucchini)
100 g Mini mozzarella ball
1 organic lemon (peel)
Salt and Pepper

Clean broccoli, wash and finely chop in a blender or food processor. Thoroughly mix eggs with cheese, psyllium, oregano, salt, and pepper and let it swell for 10 minutes. Then mix egg mixture with broccoli. Spread broccoli mixture on two baking sheets lined with baking paper to form 4 thin patties and pre-bake in a preheated oven at 200 °C (convection oven 180 °C; gas: level 3) for 12-15 minutes.
Meanwhile, peel and chop onion and garlic. Wash basil, shake dry, set aside a few leaves, chop the rest. Heat oil in a small saucepan. Sauté onion and garlic for 2 minutes over medium heat. Add tomatoes and basil and simmer sauce over low heat for 5 minutes—season sauce with salt and pepper.
Along the way, wash chili peppers, cut into rings, removing seeds as desired. Clean zucchini, wash, and slice lengthwise into thin slices.
Spread tomato sauce on the patties. Cut mozzarella into small pieces and spread on the pizza flatbreads. Top each with chili rings, zucchini, and lemon peel as desired, salt, pepper, and bake in the oven for about 16 minutes until done. Sprinkle basil leaves on top of the pizza flatbreads.

Nutritional values in 1 serving: