Summary

Ingredients

For the dough:

• 3 egg (s), size M or L.
• 25 ml olive oil
• 125 g mozzarella
• some pepper
• 0.5 teaspoon ½ Himalayan salt or smoked salt
• 15 g psyllium husks, round
• some herbs to taste

For covering:

• 200 g spread (brunch paprika & hot peppers)
• 16 slices ham sausage, very thinly sliced
• 4 leaves iceberg lettuce or lettuce
• some paprika powder, noble sweet, smoked

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Instructions

1. Preheat oven to 175°C (347°F) with fan setting and line a baking sheet with parchment paper.
2. In a tall container, combine 3 eggs and 25 ml olive oil. Cut 125 g mozzarella into small pieces and add. Puree very finely with a hand blender until no lumps are visible. Add 0.5 teaspoon Himalayan salt or smoked salt, pepper, and finely chopped herbs to taste (such as basil, parsley, Provence herbs, or finely chopped carrots or kohlrabi/romanesco leaves).
3. Stir in 15 g psyllium husks (ground if possible) and stir quickly with a whisk. Immediately spread the mixture very thinly over the baking sheet using the back of a tablespoon.
4. Place in the oven. After 4 minutes, poke holes throughout the dough with a fork. After 2 more minutes, poke holes again wherever the dough has bulged. Continue baking until total baking time reaches 8 minutes.
5. Remove from the oven, cut the dough sheet into 4 pieces, and cool on a wire rack for 5 minutes.
6. Spread brunch spread or cream cheese evenly on each piece. Arrange 4 thin sausage slices on top. Wash and pat dry a lettuce leaf, place on the sausage slices, season with paprika, and roll up.
7. Store cooled dough pieces in the refrigerator for up to 4 days. Optional fillings include ham, cheese, vegetarian ingredients, chicken strips, tofu, mayonnaise, or sour cream.