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Pizzini
Moderate
2:1
Ingredients
Provides 1893.1 kcal per 660.5 g
| For the dough: | |
| 100 g | KetoBaking Mix (Kanso) |
| 66.5 g (5 sachets) | MCTfiber (Kanso) |
| 7 g | Xanthan |
| 7 g | Baking powder |
| 1 tbsp. | Erythritol |
| 75 ml | Water |
| 45 ml | Olive oil |
| 2 tsp. | Salt |
| 40 g | Soy yogurt, without sugar |
| 15 ml | Vinegar |
| For the topping: | |
| 40 g | Ajvar |
| 50 g | Mushrooms |
| 60 g | Pepper, yellow |
| 60 g | Rocket |
| 80 g | Gouda |
Preparation
Step 1
Preheat oven to 160°C (top/bottom heat) and line a baking tray with baking paper.
Step 2
For the dough, mix KetoBaking Mix, MCTfiber, xanthan, baking powder and erythritol in a bowl. Then add water, olive oil, salt, soy yogurt and vinegar and knead with the dough hook until a uniform dough. Divide the finished dough into 8 equal pieces and shape.
Step 3
Bake the dough in the preheated oven for about 10 minutes. In the meantime, weigh, wash and chop the vegetables.
Step 4
Spread 5 g of ajvar on each pizzini dough and top with the prepared vegetables.
Step 5
Finally, spread the Gouda on top and bake in the oven for another 5-10 minutes.
Nutritional values
| Total (8 pizzini - 660.5 g) | Per portion (82.6 g) |
|---|---|---|
| Ketogenic Ratio | 2.2:1 | 2.2:1 |
| Energy (kcal) | 1893.1 | 236.6 |
| Fat (g) | 145.3 | 18.2 |
| of which MCT (g) | 50.0 | 6.3 |
| Carbohydrates (g) | 23.3 | 2.9 |
| Protein (g) | 43.9 | 5.5 |