John Myers
Ingredients for 4 servings:
- 10 g protein powder (whey), neutral taste
- 1 tbsp cream cheese 0.2% fat
- 2 eggs
- 80 g low-fat curd cheese
- 1 pinch(s) of baking powder
- 1 pinch of sea salt
- 4 slice(s) lean cooked ham
- 1 pack of baked sliced chicken breast
- some lean ham cubes
- ½ cup light cream
- some ketchup, light
- Cheese, grated
- Arugula, optional
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
low-carb
Mix only the egg whites with an electric mixer, and everything else with a spoon. Preheat oven to 180 degrees Celsius. Put the quark in a mixing bowl and mix with 1 egg yolk (reserve the second yolk for another purpose). Separately, set aside the egg whites from both eggs in a tall container. Mix the quark with the cream cheese. Mix the protein powder with baking powder and salt, stir into the quark mixture, and stir everything until smooth. Now beat the egg whites with a little salt until stiff peaks and carefully fold the beaten egg whites into the mixture. It should remain nice and fluffy. Spread evenly and thinly on a baking sheet lined with baking paper. Place it in the oven and bake for 10 minutes. Then turn the dough (place the baking paper on top) using another baking sheet or a large cutting board. Spread the crème légère over the entire dough and top with finely diced cooked ham, chicken breast slices, and lean ham cubes. Then just drizzle some light ketchup from the squeeze bottle loosely over the pizza. It’s like this: here and there, there and there, there and there. Now spread the pizza cheese on top – but not too much – and bake for another 10-12 minutes. It’s best to keep an eye on it regularly. Once the pizza is done, you can top it with fresh arugula. Not only does it look beautiful, it also tastes delicious.
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