Low Carb Cheese Pizza with Almond Dough

Coarsely grate the cheddar and grind the blanched almonds into a fine flour in a blender. Combine both in a bowl with 2 of the eggs, a pinch of salt, and part of the dried basil. Place the finished dough in the freezer for about 30 minutes so it can be processed more easily later.

Preheat the oven to 180 °C top/bottom heat. Place the chilled dough between two sheets of baking paper and roll it out into a thin flatbread with a rolling pin. Pre-bake the base in the preheated oven for approx. 15 minutes.

Meanwhile, stir the tomato paste smooth with the still water, the remaining basil, salt, and pepper. Spread the sauce evenly over the pre-baked pizza base. Distribute the cooked ham on top and carefully crack the last egg in the center. Bake the pizza for another 15 minutes in the oven until the egg is set and the crust is golden brown.