Breakfast pizza with salmon and arugula

Ingredients for 1 servings:

• 60 g oat flakes, fine
• 10 g flaxseed meal
• 10 g chia seeds
• 1 egg(s)
• 1 tbsp honey
• 1 pinch of sea salt
• 1 pinch(s) of turmeric powder
• 1 shot of water
• 1 handful of arugula leaves
• 200 g low-fat curd cheese
• 1 avocado(s)
• 1 pinch of sea salt
• 1 pinch of ginger powder
• 1 pinch(s) of pepper
• 1 pinch(s) salad herbs
• 90 g smoked salmon

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the dough, place the oats, flaxseeds, chia seeds, egg, and honey in a bowl and mix well with salt, turmeric, and water until smooth. Spread the mixture on a baking sheet in a plate-sized circle. Bake at 180°C for 15 minutes. Allow the base to cool completely before adding the topping. For the topping, wash and drain the arugula. In the meantime, blend the avocado flesh into a paste and mix in the low-fat quark. Season with salt, pepper, ginger, and salad herbs, and stir to form a cream. Spread the cream evenly over the cooled base and top with arugula and salmon.