Carrot Zucchini Pizza

For the dough, mix the drained yolks, iodized salt, curd and oil. Mix flour and baking powder. Gradually stir into the curd mixture. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Add a little oil if necessary, if it does not stick together. If the dough is too sticky, add a little flour. 2.

2. preheat the oven to 200 °C. Grease a baking tray with 1 tsp of oil. Roll out the dough thinly and lift it onto the baking sheet. Form a small edge. Spread the strained tomatoes on the pizza base. Sprinkle with oregano.

Rinse the carrots thoroughly, scrape or remove the peel, cut into slices and steam in a little water until soft. Remove and drain. Rinse the zucchini and cut into slices. Rinse bell bell pepper, cut in half lengthwise, remove seeds and cut into wide strips.

4. evenly distribute the vegetables on the pizza base. Finely dice bacon and sprinkle on top.

5. roughly dice the ricotta. Rinse thyme and basil and toss dry. Pluck off the leaves and spread evenly on the pizza with the cheese. Bake on middle rack for about 20 minutes until crispy.

Note: one unit contains 416 kilocalories, 17 g egg white, 15 g fat and 51 g carbohydrates.

Our tip: use a deliciously spicy bacon for a delicious touch!

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