Ingredients: 100 g almond flour 250 g egg whites 70 g grated Parmesan aged 30 months salt 1/2 teaspoon baking powder vinegar 10 g golden flax seeds 1 teaspoon psyllium 1/2 teaspoon maker’s yeast (optional) About 15 minutes of pre-cooking, till the surface area is a little browned, then another 15 minutes till the mozzarella melts and the edges are toasted. The next day, heated up in a pan, it tastes even much better. Keep in mind that every oven cooks in a different way.
