Low-carb kelp spaghetti pizza with tomato and mozzarella

Ingredients for 1 servings:

• 150 g seaweed noodles (kelp noodles)
• 1 m.-sized egg(s)
• 2 tbsp milk
• 60 g Gouda, grated
• 1 ball of mozzarella
• salt and pepper
• some cocktail tomatoes
• some basil
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

great substitute for my spaghetti pizza, vegetarian

Preheat the oven to 200°C fan/convection oven. Rinse the kelp noodles (half of the package) thoroughly with water in a sieve and let them drain. Meanwhile, whisk the egg with the milk, salt, and pepper, and mix in the grated cheese. Cut the cherry tomatoes into small pieces, drain the mozzarella well, and cut into thick slices. Discard any excess liquid. Melt the butter in an ovenproof skillet (without a plastic handle) on the stovetop. Add the kelp noodles to the skillet and break them up a little with your fingers to ensure they are evenly distributed. Spread the egg and cheese mixture evenly over the noodles, mixing gently; this can be a bit tricky. Cook for about 2-4 minutes on medium heat. Do not stir! The underside should be lightly browned and can be lifted with a spatula. Now spread the mozzarella over the seaweed spaghetti. Place the skillet in the oven and bake until the desired brownness is reached. This takes about 8-12 minutes. You can also turn on the grill for 2 minutes at the end. Remove the pan, scatter the tomatoes and a few basil leaves on top. Add a little more salt, if desired. Alternatively, after searing on the stovetop, the pizza can be further baked on a baking sheet (lined with parchment paper). And don’t worry, the noodles don’t taste like seaweed, nor are they slimy; they’re more like glass noodles. They don’t need to be cooked and are very healthy.