Main courses

Pizza with a Pofiber crust

Name: Pizza with a Pofiber crust
Yield: 2
Ingredients: 175 g grated cheese for example Oltermanni or mozzarella, preferably freshly grated; 2.5 tbsp cream cheese alternatively yoghurt, crème fraîche or cultured sour cream; 1 piece large egg each large egg can be replaced with two small eggs; 3.5 tbsp Pofiber; 75 g tomato sauce for example pizza sauce or passata; 150 g pizza toppings of your choice Default toppings for two: 50 g ham, 50 g bell pepper and 50 g button mushrooms. Weigh substitutions; nutrition changes.

The bottom cheese, cream cheese and egg bind Pofiber into a dough. The recipe makes one large pizza or pan pizza for two.

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Difficulty: easy

Pizza with a Pofiber crust, pepperoni, peppers, olives and melted cheese

Servings in this printout: 2

Ingredients

Servings2

175 g grated cheesefor example Oltermanni or mozzarella, preferably freshly grated
2.5 tbsp cream cheesealternatively yoghurt, crème fraîche or cultured sour cream
1 piece large eggeach large egg can be replaced with two small eggs
3.5 tbsp Pofiber
75 g tomato saucefor example pizza sauce or passata
150 g pizza toppings of your choiceDefault toppings for two: 50 g ham, 50 g bell pepper and 50 g button mushrooms. Weigh substitutions; nutrition changes.

Method

Preheat the oven to around 250–275°C only if your baking paper is rated for the chosen temperature. Never exceed the maximum temperature on the paper packaging; lower the oven temperature if necessary. Use the pizza setting, bottom heat or fan setting if desired.
If you want, melt the grated cheese and cream cheese in the microwave for 30-60 seconds to get a softer dough.
Mix the cheese, cream cheese, egg and Pofiber into a smooth mass. Knead by hand or mix vigorously until the dough is uniform. The dough should remain soft.
Spread the dough on baking paper on a tray. Place another sheet of baking paper on top and spread into a thin round base or spoon into a thicker pan pizza. Remove the top paper.
Spread the tomato sauce on the base and add the measured default toppings.
Bake for about 8–12 minutes, until the edges are crisp and the cheese has melted. Baking may take longer at a lower temperature; check for doneness.
Serve immediately hot.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs: 4.1 g
Total carbohydrates (incl. fibre and polyols): 7.72 g
Protein: 34.32 g
Fat: 31.79 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?

Suitable nutrition data was unavailable for this ingredient or product.

Notes

The base usually does not need to be pre-baked.
The carbohydrate content depends on the products used and the portion size. Calculate it from the labels of your chosen products, including any accompaniments and toppings.