{"id":200549,"title":"Pizza s tu\u0148\u00e1kov\u00fdm z\u00e1kladem, keto s an\u010dovi\u010dkami a olivami","modified":"2026-10-31T18:12:09+01:00","plain":"Pizza pro jednoho bez mou\u010dn\u00e9ho t\u011bsta: korpus z tu\u0148\u00e1ka, pecorina a vejce, oblo\u017een\u00fd passatou, an\u010dovi\u010dkami, olivami a kapary.\n\n\n\nZlatav\u00fd tu\u0148\u00e1kov\u00fd korpus, vo\u0148av\u00e1 passata, roztekl\u00e9 pecorino, an\u010dovi\u010dky, olivy Kalamata, kapary a rozmar\u00fdn. Tato pizza pro jednoho s\u00e1z\u00ed na slan\u00e9 chut\u011b s n\u00e1dechem mo\u0159e, bez mou\u010dn\u00e9ho t\u011bsta. Jedna porce obsahuje 5 g \u010dist\u00fdch sacharid\u016f. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 50 minutami: 10 minut p\u0159\u00edpravy, prvn\u00ed pe\u010den\u00ed po dobu 20 minut a pot\u00e9 je\u0161t\u011b p\u0159ibli\u017en\u011b 10 minut v troub\u011b p\u0159i 200 \u00b0C. Pat\u0159\u00ed mezi m\u00e9 keto chleby a t\u011bsta.\n\n\n\nCo je keto tu\u0148\u00e1kov\u00e1 pizza?\n\n\n\nVych\u00e1z\u00ed z podoby klasick\u00e9 pizzy, ale t\u011bsto nahrazuje kulat\u00fdm korpusem ze scezen\u00e9ho tu\u0148\u00e1ka, nastrouhan\u00e9ho pecorina a vejce. Sacharid\u016f z\u016fst\u00e1v\u00e1 m\u00e1lo, podstata pizzy se nem\u011bn\u00ed: oblo\u017een\u00fd korpus se pe\u010de v troub\u011b, dokud se s\u00fdr nerozpust\u00ed, a pot\u00e9 se nakr\u00e1j\u00ed na d\u00edlky. Pokud chcete klasi\u010dt\u011bj\u0161\u00ed korpus, zvolte rad\u011bji pizzu z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nZ\u00e1klad se vytvaruje do kompaktn\u00edho kruhu: tu\u0148\u00e1k tvo\u0159\u00ed strukturu, vejce teplem tuhne a pecorino dochucuje i spojuje. Su\u0161en\u00e1 mlet\u00e1 cibule nebo \u010desnek, paprika a rozmar\u00fdn zv\u00fdrazn\u00ed chu\u0165, ani\u017e by p\u0159idaly vlhkost. Po prvn\u00edm pe\u010den\u00ed se p\u0159id\u00e1 tenk\u00e1 vrstva passaty, trocha pecorina, p\u016flka \u010derven\u00e9 cibule nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky, an\u010dovi\u010dky, olivy Kalamata, kapary a rozmar\u00fdn. V\u00fdsledkem je pevn\u00fd korpus bohat\u00fd na b\u00edlkoviny, se zlatav\u00fdmi okraji.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Chl\u00e9b z kokosov\u00e9 mouky.\n\n\n\nPrincip n\u00edzk\u00e9ho obsahu sacharid\u016f\n\n\n\nStrukturu tvo\u0159\u00ed tu\u0148\u00e1k, vejce a pecorino, suroviny bohat\u00e9 na b\u00edlkoviny a tuky. V\u00fdsledek z\u00e1vis\u00ed na dostate\u010dn\u011b such\u00e9m korpusu, kter\u00fd dr\u017e\u00ed pohromad\u011b, a na v\u00fdrazn\u00e9 chuti oblo\u017een\u00ed: dob\u0159e vyma\u010dkan\u00fd tu\u0148\u00e1k se l\u00e9pe stla\u010d\u00ed, vejce se sraz\u00ed a zpevn\u00ed ho, pecorino spojuje a dochucuje. Dvoj\u00ed pe\u010den\u00ed p\u0159i 200 \u00b0C nejprve zpevn\u00ed korpus a pot\u00e9 rozpust\u00ed a dozlatova zape\u010de s\u00fdr na povrchu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na spr\u00e1vn\u00e9m mno\u017estv\u00ed vlhkosti a soli. Z konzervy o hmotnosti 160 g z\u00edsk\u00e1te p\u0159ibli\u017en\u011b 100 g scezen\u00e9ho tu\u0148\u00e1ka a po osu\u0161en\u00ed pap\u00edrovou ut\u011brkou 75 a\u017e 80 g: p\u0159\u00edli\u0161 vlhk\u00fd tu\u0148\u00e1k zp\u016fsob\u00ed, \u017ee korpus nebude dr\u017eet pohromad\u011b. Po\u010d\u00edtejte s 90 g pecorina, 50 g do korpusu a 40 g na oblo\u017een\u00ed. Vejce spojuje, su\u0161en\u00e1 mlet\u00e1 cibule nebo \u010desnek, paprika a su\u0161en\u00fd rozmar\u00fdn dochucuj\u00ed, ani\u017e by p\u0159id\u00e1valy vodu.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Keto kv\u011bt\u00e1kov\u00e1 pizza.\n\n\n\nS oblo\u017een\u00edm to nep\u0159eh\u00e1n\u011bjte: dv\u011b l\u017e\u00edce passaty v tenk\u00e9 vrstv\u011b, p\u016flka mal\u00e9 \u010derven\u00e9 cibule nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky, \u010dty\u0159i filety an\u010dovi\u010dek pro chu\u0165 umami a n\u00e1dech mo\u0159e, p\u011bt oliv Kalamata nakr\u00e1jen\u00fdch na kousky, l\u017ei\u010dka kapar a dv\u011b \u0161petky rozmar\u00fdnu. D\u00edky pecorinu, an\u010dovi\u010dk\u00e1m, oliv\u00e1m a kapar\u00e1m u\u017e nen\u00ed t\u0159eba p\u0159id\u00e1vat s\u016fl.\n\n\n\nSacharidy, konzistence a pod\u00e1v\u00e1n\u00ed\n\n\n\nBez mouky obsah sacharid\u016f v korpusu v\u00fdrazn\u011b kles\u00e1; tu\u0148\u00e1k, vejce a pecorino dod\u00e1vaj\u00ed b\u00edlkoviny a tuky. Korpus by m\u011bl b\u00fdt pevn\u00fd, dostate\u010dn\u011b ztuhl\u00fd, aby \u0161el p\u0159en\u00e9st z plechu na m\u0159\u00ed\u017eku, se zlatav\u00fdmi okraji a zape\u010den\u00fdm povrchem, bez p\u0159\u00edli\u0161 tmav\u00e9 k\u016frky. Pod\u00e1vejte ihned po vyta\u017een\u00ed z trouby, ne\u017e raj\u010data a oblo\u017een\u00ed korpus zm\u011bk\u010d\u00ed. Hrst ochucen\u00e9 rukoly nebo trocha citronov\u00e9 \u0161\u0165\u00e1vy dod\u00e1 sv\u011b\u017eest. V podobn\u00e9m duchu vyzkou\u0161ejte tyto recepty z horkovzdu\u0161n\u00e9 frit\u00e9zy: ryb\u00ed filet, lososa nebo tu\u0148\u00e1kov\u00e9 tataki.\n\n\n\nPro obm\u011bnu: Tagliatelle z tu\u0159\u00ednu s krevetami a pe\u010den\u00fdm \u010desnekem.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tKeto pizza z tu\u0148\u00e1kov\u00e9ho t\u011bsta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tZ\u00e1klad1 mal\u00e1 konzerva tu\u0148\u00e1ka (o hmotnosti 160 g, p\u0159ibli\u017en\u011b 100 g po slit\u00ed)50 g pecorina1 vejce1 l\u017ei\u010dka su\u0161en\u00e9 mlet\u00e9 cibule (nebo su\u0161en\u00e9ho mlet\u00e9ho \u010desneku)1 l\u017ei\u010dka mlet\u00e9 papriky1 l\u017ei\u010dka rozmar\u00fdnuOblo\u017een\u00ed2 l\u017e\u00edce passaty1 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)40 g pecorina0.5 mal\u00e9 \u010derven\u00e9 cibule4 filety z an\u010dovi\u010dek (z mal\u00e9 konzervy nebo skleni\u010dky)5 oliv Kalamata1 l\u017ei\u010dka kapar\u016f2 \u0161petky rozmar\u00fdnuVoliteln\u011b do z\u00e1kladu1 l\u017ei\u010dka soli ((keltsk\u00e9 mo\u0159sk\u00e9), pokud v oblo\u017een\u00ed nejsou an\u010dovi\u010dky a olivy (slan\u00e9))\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f. Vylo\u017ete plech pe\u010dic\u00edm pap\u00edrem. Z trouby rovnou vyndejte i ro\u0161t, budete ho pot\u0159ebovat pozd\u011bji.Nechte tu\u0148\u00e1ka okapat v mal\u00e9m cedn\u00edku.Mezit\u00edm nastrouhejte pecorino. Celkem pou\u017eijte 90 gram\u016f. Z tohoto mno\u017estv\u00ed je 50 ur\u010deno na z\u00e1klad, zbytek na oblo\u017een\u00ed.Tu\u0148\u00e1ka osu\u0161te p\u0159ikl\u00e1d\u00e1n\u00edm pap\u00edrov\u00fdch ut\u011brek. N\u011bkolikr\u00e1t zopakujte, dokud nez\u016fstane p\u0159ibli\u017en\u011b 75 a\u017e 80 gram\u016f.Dejte tu\u0148\u00e1ka do m\u00edsy. Vm\u00edchejte s\u00fdr a vejce.Rukama vytvarujte kouli, zplo\u0161t\u011bte ji a z \u201et\u011bsta\u201c vytvarujte pizzu.Dbejte na to, aby okraje nebyly p\u0159\u00edli\u0161 tenk\u00e9. Obvykle je trochu zatla\u010d\u00edm sm\u011brem dovnit\u0159, aby vznikl lehce vyv\u00fd\u0161en\u00fd okraj. Tenk\u00fd okraj by se sp\u00e1lil.Vlo\u017ete pizzu do trouby a pe\u010dte 20 minut.Pot\u00e9 nechte kr\u00e1tce vychladnout a p\u0159endejte na ro\u0161t.Nalijte olivov\u00fd olej do mal\u00e9 misky. Ma\u0161lova\u010dkou pot\u0159ete okraje pizzy.Na pizzu rozet\u0159ete 2 l\u017e\u00edce passaty. Pou\u017eijte k tomu zadn\u00ed stranu l\u017e\u00edce. Okraje pot\u0159en\u00e9 olejem nechte voln\u00e9.Raj\u010datovou om\u00e1\u010dku posypte s\u00fdrem.Nakr\u00e1jejte olivy na kousky. Pizzu oblo\u017ete kousky oliv, an\u010dovi\u010dkami a kapary.Posypte su\u0161en\u00fdmi zelen\u00fdmi bylinkami.Vra\u0165te do trouby je\u0161t\u011b na kr\u00e1tk\u00fdch 10 minut.\t\n\t\n\t\tVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, ro\u0161t do trouby, plech, pe\u010dic\u00ed pap\u00edr bez PFAS, m\u00edsa, mal\u00fd cedn\u00edk, pap\u00edrov\u00e9 ut\u011brky, mal\u00e1 miska + ma\u0161lova\u010dka.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200549"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200549\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178687"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}