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Recipe of: © Monsieur Cuisine

Low carb pizza rolls

MC connect
4 portions
Easy
Ready in: 0:40 h
Preparation time: 10 min.
Created on: 29.11.2018

FOR THE DOUGH:

  • 110 g Gouda (48% fat in dry matter)
  • 160 g low-fat quark (0.2% fat)
  • 3 eggs (large)
  • 2 pinches of salt

FOR THE TOPPING:

  • 80 g Gouda (48% fat in dry matter)
  • 1 small red onion (70 g)
  • 50 g black olives, stoned
  • 30 g rocket
  • 60 g Parma ham
  • 200 g chopped tomatoes with herbs, tinned
  • 2 pinches of salt
  • 2 pinches of pepper
  • 1 tsp dried oregano

Nutrients

Per portion:

  • calorific value
    1432 kj / 342 kcal
  • protein: 26 g
  • carbohydrates: 4 g
  • fat: 25 g
Instruction
Preparation time
10 min.
Ready in
0:40 h
  1. Pre-heat the oven to 180 °C, and line a baking sheet with greaseproof paper. To make the dough, put the Gouda in rough pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add all the remaining ingredients for the dough and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Then decant and clean and dry the blender jug.
  2. Roll out the dough into a square and place on the prepared baking sheet. Bake for 15 minutes on the middle shelf.
  3. In the meantime, prepare the topping. Put the Gouda in rough pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant.
  4. Peel and halve the onion, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Decant and reserve.
  5. Slice the olives, wash the rocket, shake dry and cut crossways into 5-cm pieces. Cut the ham into rough pieces. Put the tomatoes into the blender jug with the salt, pepper and oregano and stir for 10 seconds/speed setting 3.
  6. Spread the tomato sauce, onions, cheese and olives on the baked dough and bake for another 15 minutes.
  7. Top the pizza with the rocket and ham, roll up and cut into pieces 5 cm long.

Finished!

Bon appétit with Monsieur Cuisine