Summary

Ingredients

For the dough:

• 3 egg (s), size M or L.
• 25 ml olive oil
• 15 g psyllium husks, round
• 0.5 teaspoon ½ Himalayan salt or sea salt
• 1 scoop mozzarella (25 g)

For covering:

• 250 g cooked ham, thinly sliced
• 1 glass mushrooms, at least 200 g drained weight
• 120 g Gouda, rated, possibly more
• 120 g processed cheese (Gouda or herbs)
• some pepper
• 3 teaspoons Provence herbs
• 8 leaves room garlic, or 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 ° C fan oven. Line a baking sheet with parchment paper and set aside.
2. For the dough, put the eggs, salt and olive oil in a tall container. Cut the mozzarella into small pieces and add. Puree everything very finely with a hand blender, no lumps should be visible. Fill in the psyllium husks and stir quickly with a whisk. Immediately place on the baking sheet and spread the mixture very thinly over the whole sheet. I always do this with the back of a tablespoon. Place in the oven and after about 4 minutes poke holes in the dough sheet with a fork (the dough will bulge over time). Repeat it again after 2 minutes (where it bulges). Bake for a total of 8 minutes.
3. In the meantime, cut the ham into cubes, drain the mushrooms and finely chop the garlic or garlic. At the end of the baking time, take the tray out of the oven, spread the processed cheese over the whole dough, sprinkle the pepper, herbs and garlic on top. Spread the ham and mushrooms evenly on top of it, not covering anything about 7 cm wide on one side (otherwise everything will swell out on the side when rolling). Sprinkle the grated cheese on top and bake in the oven for a few minutes until the cheese has melted well. Take out of the oven and roll up from the occupied side to the unoccupied. Cut into 4 pieces and serve immediately. Sprinkle with a little herbs if necessary.