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    • There's no denying that wheat has a few awesome properties that I now and then miss while baking. This is especially true when making pizza. I've tried various recipes for pizza crusts, and either they end up like a big sponge or like an omelette on steroids. That was untill I found this recipe that gives quite a decent pizza crust (still not like a proper wheat-crust, but good enough for putting on all the yummy pizza fillings). My partner, who isn't much of a low-carb fan, actually approves of this pizza.

      Here's the recipe for the pizza base:

      4 eggs
      4 dessert spoons of cream
      2 dessert spoons of oil
      1 teaspoon baking powder
      2 dessert spoons psyllium husk fibre
      200 ml grated cheese
      2-3 dessert spoons ground sesame seeds

      Preheat the oven to 250 degrees Celcius.
      Mix all ingredients in a bowl and let the mixture swell for approximately 15 minutes. Spread mixture out on a baking tray covered with baking paper, using a spatula. Cook until golden. Cooking time will vary depending on how thin / thick you have applied the dough on the baking tray.

      Then, remove from oven and add whatever pizza toppings you feel like!
      I like to spread pesto across the base, then add some pepperoni, bacon, onion and paprika, and LOTS of cheese. Did I mention lots of cheese?

      Put the pizza back into oven and continue to cook until the cheese on top is melted.

      There are some photos on my blog :)