200g low-fat quark

4 eggs

50g almond flour

200g cheese, grated

1 tbsp psyllium husks

1/2 tsp baking powder

1/2 tsp salt

b. For the toppings:

6 slices cheese

60g chicken salami, sliced

2 onions, chopped

2 cloves garlic, chopped

400g chunky tomatoes (1 can)

1/2 tsp salt

1/2 tsp pepper

50g cheese, grated

1: Preheat convection oven to 180ºC.

2: Separate egg white from the yolk. Beat the egg whites until stiff, then put the egg yolks in a separate bowl together with low fat quark, almond flour, and cheese – to mix. Then stir in psyllium husks, baking powder, and salt.

3: Fold the egg white into the dough mixture. Pour the batter evenly on a baking sheet lined with parchment paper, then bake for 12 to 15 minutes.

4: Once cooked, 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.

5: Lay the dough pieces flat next to each other on a baking sheet and sprinkle with grated cheese. Bake for another 10 to 15 minutes.