To make the dough, mix the almond flour with the coconut flour, xanthan and MCTfiber. Add the MCT Margarine 83 % and parmesan and knead until a sandy dough forms. Add the egg white and knead into the dough. Leave the dough to rest in the fridge for about 1 hour.

Lightly coat an aluminum tin with oil and dust with almond flour. Roll out the dough between two sheets of baking paper. Line the aluminum tin with some of the dough. Shape the remaining dough into a suitable pastry lid.

For the filling, heat the cream and butter in a pan and season with salt and a pinch of nutmeg. Bring to the boil briefly and stir in the xanthan to thicken the sauce. Mix the sauce with the chopped sausage.

Fill the tin with the filling, sprinkle with parmesan and bake in a preheated oven at 180 °C for 5 minutes. After resting for about 8 minutes, serve on a lukewarm tomato puree.