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4-Seed Pizza Bases with Salmon or Blue Cheese (Keto)
Mini pizza crusts made from ground pumpkin, sunflower, flax and chia seeds with psyllium. Topped two ways — baked salmon and mozzarella, or blue cheese with feta and sun-dried tomato.
15 min prep / 37 min total
357 kcal
20.5g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 40 gpumpkin seeds
ground
- 40 gsunflower seeds
ground
- 20 gpsyllium husk
- 10 gflaxseeds
ground
- 12 gchia seeds
ground
- 5 gbaking powder
- 2eggs
- 120 mlwater
- 5 mlolive oil
- 30 gGreek yogurt
for topping 1
- 20 gcream cheese
for topping 1
- 80 gbaked salmon
for topping 1
- 75 gcherry tomatoes
for topping 1
- 35 gmozzarella balls
for topping 1
- 40 gblue cheese
for topping 2
- 30 gfeta
for topping 2
- 20 gsun-dried tomatoes
for topping 2
Instructions
Grind pumpkin and sunflower seeds in a blender; grind flax and chia separately in a coffee grinder.
Mix the ground seeds with psyllium husk, baking powder and salt. Whisk in eggs, water and olive oil and let the dough rest .
Line a tray with parchment, oil lightly and shape the dough into 4 even rounds. Drizzle with more oil and bake at 200°C (400°F) for 10–.
For topping 1, mix Greek yogurt with cream cheese, lemon juice, salt and pepper. Spread over 2 crusts and top with baked salmon, cherry tomatoes and mozzarella balls.
For topping 2, mix Greek yogurt with lemon juice, parmesan, sun-dried tomatoes, salt and pepper. Spread over the other 2 crusts, top with blue cheese, feta and mozzarella, then bake at 170°C (338°F) for 10–.
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