Lunch: Low-Carb Thin Crust White Pizza

Prep Time: 35 mins

Ingredients

Crust:
½ cup almond flour (50g / 1.8 oz)
¼ cup (1 scoop) unflavoured whey protein powder or egg white protein powder (25g / 0.9 oz)
½ cup parmesan cheese, grated (30g / 1.1 oz)
1 large free-range or organic egg
¼ tsp pink Himalayan or sea salt (or more to taste)

Topping:
2 tbsp cream cheese (64g / 2.3 oz)
1 tbsp cream, heavy whipping
1 tsp onion powder (or garlic powder)
⅓ cup feta cheese, crumbled (50g / 1.8 oz)
½ cup hard goat cheese or any other hard type cheese, grated (60g / 2.1 oz)
1 small red onion (60g / 2.1 oz)
¼ cup kalamata olives, seedless (25g / 0.9 oz)
1 tbsp extra virgin olive oil

Instructions

Preheat the oven to 200 C / 400 F. Place all the dry ingredients for the crust into a bowl and mix well.
Add the egg and process well using your hand.
Line a baking sheet or a medium skillet with a parchment paper (skillet makes it easy to create a round shape). Spread the batter evenly using a hand roll or your fingers until very thin. Place in the oven and bake for 10-15 minutes until lightly golden.
You will need to wet your fingers to prevent the batter sticking on them.
Meanwhile, prepare the white sauce. Mix the cream cheese, cream and onion powder until well combined.
Peel and slice the onion, crumble the feta and grate the hard cheese. Chop the olives if needed.
When the crust is done, remove from the oven.
Spread the white sauce on top.
Add the crumbled feta, hard cheese, onion and olives. Place back in the oven and bake for about 10 minutes.
When done, remove from the oven and cut into quarters using a pizza cutter or sharp knife. Top with fresh rocket leaves and drizzle with olive oil.
Place on a serving plate and enjoy!