Ingredients for two people
100g of almond flour, 100g of omega 3 eggs (weigh with the shell), 100g of comté cheese, 150 ml of fresh full fat cream, 100g of button mushrooms, 2 garlic cloves, a red onion, fresh rosemary, thyme and oregano, olive oil, pepper.
Beat the eggs and mix them with 50g of grated comté cheese and almond flour. Make a ball and place on parchment paper. With a rolling pin, roll out the dough covered with a sheet of parchment paper. Bake at 170°C for 15 minutes. The dough should be golden brown. Cut the onion into rings and fry in a little olive oil. Cut the mushrooms into slices and fry them in the same pan until all the juice has evaporated. Set them aside. Add the cream, 40g of comté cheese and the chopped garlic to the pan and boil the mixture until the cream is thickened. Pour the cream over the dough, add the onions, mushrooms, the remaining grated comté and fresh herbs. Place under the grill for a few minutes to obtain a lightly grilled pizza. Serve with a large green salad. You can also make two small pizzas to have more crispy edges. Bake for about 10 minutes.
