Ingredients

– 200g low-fat quark

– 4 eggs

– 50g almond flour

– 200g cheese (grated)

– 1 tablespoon psyllium husks

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt.

For the topping:

– 6 slices of cheese

– 60g chicken salami (sliced)

– 2 onions

– 2 cloves of garlic

– 400g chunky tomatoes (1 can)

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 50g cheese (grated)

Preparation

Preheat the oven to 180 degrees (convection).

In the first step, the rolling pin is prepared.

Separate the eggs and beat the egg whites until stiff.

Put the egg yolks, low fat quark, almond flour and cheese (grated) in a bowl and mix together. Add the psyllium husks, baking powder and salt and stir. Fold the egg white into the dough.

Line a baking sheet with parchment paper and distribute the batter evenly on the baking sheet. Bake for 12-15 minutes.

Chop the onions and garlic into small pieces.

Take the baking sheet out of the oven. Brush the dough roll with the chunky tomatoes and top with onions, garlic, cheese slices and salami. Season with salt and pepper.

Roll up the rolling pin and cut into 8-12 pieces. Lay the dough pieces flat next to each other on a baking sheet and sprinkle with grated cheese.

Bake for another 10-15 minutes.