Lavash Pizza with Mushrooms, Chicken, and Feta

Ingredients:

• Thin lavash – 1 sheet
• Chicken breast – 150 g
• Mushrooms – 100 g
• Feta cheese – 50 g
• Shredded mozzarella – 50 g
• Tomato sauce – 2 tbsp
• Tomato – 1 piece
• Olive oil – 1 tsp

Instructions:

1. Slice the chicken breast into thin strips and mushrooms into slices.
2. Sauté the chicken and mushrooms in olive oil until golden brown.
3. Place the lavash on a baking tray lined with parchment paper and spread the tomato sauce evenly over it.
4. Distribute the sautéed chicken, mushrooms, and tomato slices evenly on top of the lavash.
5. Sprinkle with feta and shredded mozzarella.
6. Preheat the oven to 200°C (390°F) and bake the pizza for 10–12 minutes, until the cheese melts and the edges of the lavash turn crispy.

Bran Pizza with Salmon, Shrimp, and Zucchini

Ingredients for the base:

• Bran (wheat or oat) – 4 tbsp
• Eggs – 2 pieces
• Unsweetened yogurt or kefir – 1 tbsp
• Baking powder – 1/2 tsp
• Salt – a pinch

Ingredients for the topping:

• Smoked salmon – 100 g
• Cooked and peeled shrimp – 100 g
• Zucchini – 150 g
• Shredded mozzarella – 50 g
• Tomato sauce – 2 tbsp
• Olive oil – 1 tsp

Instructions:

1. Mix bran, eggs, yogurt, baking powder, and salt to form a batter. Let it rest for 10 minutes.
2. Spread the batter on a parchment-lined baking tray, forming a round base about 4–5 mm thick. Bake at 180°C (350°F) for 10 minutes until the crust sets.
3. Slice the zucchini thinly and lightly sauté in olive oil.
4. Remove the crust from the oven and spread the tomato sauce evenly.
5. Add the sautéed zucchini, salmon pieces, and shrimp to the crust.
6. Sprinkle with shredded mozzarella and bake at 200°C (390°F) for another 8–10 minutes until the cheese melts.

Pizza with Grilled Vegetables and Feta

Ingredients for the base:

• Almond flour – 120 g
• Coconut flour – 70 g
• Psyllium husk – 3 tbsp
• Dried garlic – 1 tsp
• Salt – 1/2 tsp
• Eggs – 3 pieces
• Warm water (approx. 30°C) – 240 ml

Ingredients for the topping:

• Feta – 100 g
• Bell pepper – 1 piece
• Tomato – 1 piece
• Olives – 40 g
• Fresh herbs (dill, parsley, or basil) – to taste
• Olive oil – 1 tbsp
• Salt, black pepper, oregano – to taste

Instructions:

1. In a bowl, mix almond flour, coconut flour, psyllium, dried garlic, and salt.
2. In a separate bowl, whisk eggs with warm water, then gradually combine with the dry mixture to form a dough. Let it sit for 5–7 minutes until the psyllium absorbs the moisture and the dough thickens.
3. Spread the dough onto a parchment-lined baking tray, shaping it into a circle about 0.5 cm thick. Bake at 180°C (350°F) for 15–20 minutes until lightly golden.
4. While the crust bakes, slice the bell pepper into strips, tomato into rounds, and olives into rings.
5. Grill the bell pepper on a grill pan with a little olive oil until softened.
6. Spread the grilled pepper, tomato slices, and olives on the baked crust. Crumble feta over the top.
7. Sprinkle with black pepper and oregano. Bake at 200°C (390°F) for 8–10 minutes until the feta is lightly browned.
8. Garnish with chopped fresh herbs before serving.

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