Ingredients

1.

Almond flour
2 cup
2.

Coconut flour
0.25 cup
3.

Psyllium Husks (Ground / Powder)
1 tbsp
4.

Baking Aids Xanthan Gum
1 tsp
5.

Salt
0.25 tsp
6.

Butter
0.5 cup
7.

Raw egg
7 large
8.

Tap water
2 tbsp
9.

Ricotta cheese, whole milk
300 g
10.

Mozzarella cheese, whole milk
200 g
11.

Almond milk
0.33 cup
12.

Parmesan cheese
0.5 cup, grated
13.

Black pepper
0.5 tsp
14.

Parsley
0.25 cup, chopped
15.

Red onion
0.25 small
16.

Salami
80 g
17.

Ham
80 g
18.

Pepperoni
80 g

Instructions

1.
To prepare the pie dough, add the almond flour, coconut flour, psyllium husk, xanthan gum, and salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
2.
Pulse a few times until a rough mixture forms, similar to bread crumbs. Add 1 egg and water and pulse a few types until the dough starts coming together. Bring the dough together using a spatula and transfer it to a bowl. If it feels a little dry, add more water 1 tablespoon at a time.
3.
Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the fridge for 30 minutes.
4.
Prepare the filling at the end of the dough s chilling time. Preheat your oven to 180 C/375 F and grease the bottom and sides of a 9 inch (22 cm) springform pan with butter. Separate 6 eggs, placing the yolks in a large bowl and the whites in a large stand mixer s bowl.
5.
Beat the egg yolks until light and creamy. Add the ricotta cheese, mozzarella, almond milk, parmesan, and black pepper. Finely chop the parsley, onion, ham, salami, and pepperoni, then add them in and mix until combined.
6.
With the whisk attachment fitted to a stand mixer, beat the egg whites for a few minutes until stiff peaks form. Alternately you can do this with an electric hand mixer. Make sure you don t overbeat the egg whites. Otherwise, it will split and curdle.
7.
Add a third of the beaten egg whites to the bowl with the other ingredients. Mix it in to loosen up the mixture. Add the remaining egg whites, gently fold from the bottom, and sweep to the sides until evenly incorporated without deflating. Don t whisk or stir vigorously, as that will knock off the air from the mixture.
8.
Take the dough out of the fridge and place it on a piece of parchment paper. Roll it into a circle measuring 15 inches (37 cm) in diameter. Carefully transfer the parchment paper over the pan, and flip it releasing the dough into the pan
9.
Lightly press it along the bottom of the pan and up the sides with excess hanging out the top. Pinch the excess inwards along the sides of the pan. You don t want the crust hanging outside the edges of the pan. Otherwise, you won t be able to release the pie from the pan.
10.
Pour the filling into the pan over the dough and even it out using a spatula. Transfer the pan to the oven. Bake for 1 hour or until the eggs are fully cooked.
11.
Remove from the oven and let it sit on the counter for 20 minutes. Carefully release the pan s lock and pull it upward, loosening the pie using a thin knife if needed. Let it sit for another 30 minutes before slicing it.
12.
Using a sharp knife, carefully cut the pizza rustica into 12 slices. Garnish with parsley leaves and freshly cracked black pepper, and serve. Store any leftovers in an airtight container in the fridge.