Prepare the marinara sauce by following this recipe.

You will need 1/2 cup for the bread (any leftover marinara can be used as a dip or stored in the fridge for up to 2 weeks).

Preheat the oven to 175 °C/ 350 °F.

In a bowl, mix 1/2 cup of marinara sauce, egg whites and water.

Dice the chorizo into small pieces (up to 1 cm/ 1/2-inch each) and set aside.

In a bowl or a mixer, combine all the dry ingredients: sesame flour, flax meal, parmesan cheese, psyllium powder, cream of tartar, baking soda and salt.

Grease a medium cast iron skillet (25 cm/ 10-inch) and heat over a medium heat.

Pour the marinara mixture into the bowl, process for a few seconds, and then add the diced chorizo.

Using your hands, make round 12 buns (about 60 g/ 2 oz each), and place in the preheated skillet.

Transfer into the oven and bake for 25-30 minutes.

Top with grated mozzarella cheese and return to the oven for another 5 minutes, or until the cheese is melted and crisped up.

When done, remove from the oven and let the bread cool down for 5 minutes.

Optionally, serve with the remaining marinara sauce.

To prevent the bread from getting moist, don't leave it in the skillet.

Instead, place on a cooling rack.

 To store, let it cool down and refrigerate for up to 3 days, or freeze for up to 6 months.