The good news is, there’s a Keto-friendly option! This Canna-Keto Margherita Dutch Baby calls for marinara and fresh mozzarella on a fluffy bed made from eggs, almond flour and Parmesan. You can make your own marinara from the tomatoes in your garden, or if you’re in a hurry, Rao’s jarred marinara is pretty damn good.
This is amazing right out of the pan, and it keeps really well in the refrigerator for snacking.
10-12 (about 2 pounds) or 1 28-ounce can of peeled whole tomatoes
¼ cup water
¼ cup cannabis-infused extra-virgin olive oil
8 cloves garlic, peeled and sliced thinly
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2-3 stems fresh oregano
4 large eggs, yolks separated from whites
¼ teaspoon cream of tartar
1 tablespoon duck fat (you can sub butter)
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
⅓ cup no-sugar-added marinara sauce
4 ounces fresh mozzarella, sliced
1 tablespoon chopped fresh basil
Salt and pepper to taste
Heat olive oil over medium heat in nonstick skillet. Stir in garlic slices until they turn golden.
Add tomatoes and water. Simmer, stirring occasionally, for about 5 minutes.
Add oregano. Simmer, stirring occasionally, for about 15 minutes.
Meanwhile, combine egg whites and cream of tartar in a medium-size bowl. Beat with an electric mixer until stiff peaks form.
Preheat the broiler to high.
Grease an 8-inch cast iron skillet with duck fat or butter and place over medium heat.
Gently fold egg yolks, Parmesan, and Italian seasoning into the egg whites.
Pour mixture into the hot pan. Cook for 1 minute.
Broil for 5 minutes. Remove from oven.
Top with the tomato sauce and mozzarella slices. (You'll probably end up with extra sauce for later.)
Broil for about 5 minutes more, until the cheese is melted.
Top with fresh basil.