Low-carb pizza made from quinoa dough with salami, ham, pepperoni and mozzarella

Ingredients for 1 servings:

• 100g quinoa
• 1 tsp vinegar
• 1 tbsp oil
• 2 tbsp herbs de Provence
• 400 g tomatoes, chopped
• 100 g mozzarella, grated
• 2 slices of cooked ham
• 2 slices of salami
• 2 peppers, mild

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Low carb and gluten-free

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) with top and bottom heat. Simmer the quinoa in a small saucepan with 200 ml of water over medium heat for 15 minutes until all the water has evaporated. Transfer to a tall blender and let cool slightly. Blend the quinoa with a hand blender (or food processor) and add the vinegar, oil, and 1 tablespoon of Provençal herbs until the mixture is as smooth as possible. Spread the dough with your fingers and a spoon onto a piece of parchment paper cut to size to form a round, thin, and even pizza dough. Place the dough on a baking rack (not a baking sheet) lined with parchment paper (please do not use a thicker silicone baking mat) and pre-bake in the oven on the middle rack for 10 minutes to allow it to crisp up. If you want it to be extra crispy, you can pre-bake the dough for up to 20 minutes. Meanwhile, mix the chopped tomatoes with 1 tablespoon of Provençal herbs or pizza seasoning, slice the pepperoni, and finely chop the ham and salami. If you don’t have grated mozzarella, you can also tear a ball of mozzarella into small pieces. Remove the baking rack from the oven and spread the tomato mixture evenly over the pizza base, right up to the edges. Then top with sausage, pepperoni, and mozzarella and finish baking in the oven for another 15 minutes. Let the pizza cool for 3 minutes, carefully remove it from the baking paper with a spatula, and serve.