Gluten-free pizza rolls

Ingredients for 2 servings:

• 4 eggs
• 80 g cream cheese
• 1 pinch of salt
• ½ tsp baking soda or baking powder
• 50 g Emmental or Gouda, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

gluten-free, low-carb, primal, super easy

Preheat the oven to 180°C (top/bottom heat). Carefully separate the eggs and beat the egg whites in a tall bowl with a pinch of salt until stiff peaks form. Whisk the egg yolks with the baking soda and cream cheese until smooth, then carefully fold in the beaten egg whites. Using a tablespoon, transfer the fluffy mixture to a baking sheet lined with baking paper. Place a 5-7 cm round blob on top. Do not smooth it down. Sprinkle some of the grated cheese over each roll and place it in the oven for 20-25 minutes. Let the rolls cool in the oven so they don’t collapse. They’ll keep in the refrigerator for about 4 days. I like to spread them with butter or cream cheese. Alternatively, top with tomato pieces and salami or cheese.