How to make
Preparation:Turn on the oven to heat up to 360°F (180°C).
Prepare a tray lined with baking paper. I don't grease the paper, but if you're not sure about yours, grease it. The size of the tray doesn't matter. The pizza crust is about 9.4″ (24 cm) in diameter.
Separate the whites from the yolks. Use two bowls.
Add the cream cheese, baking powder and salt to the egg yolks. Mix with a whisk, not a mixer and set aside.
Beat the egg whites well.
First, take some of the beaten egg whites and add them to the yolks. Mix gently with a spatula.
Pour the mixture with the yolks into the whites and mix with a spatula by hand. Stir slowly and carefully! A fluffy mixture is obtained.
Pour the mixture into the tray and form a circle using the spatula. I form a circle with a diameter of about 9.4″ (24 cm).
Bake for about 10-15 minutes, but this depends on the oven. Mine is gas!
Spread the tomato puree on the keto pizza crust, garnish with the meat, peppers, olives and grate cheddar on top.
Put the keto pizza back in the oven to finish off baking it. I'm only switching on the top heating resistor of the oven here.
