Ingredients
- 4 cups cauliflower
- 1 egg
- ½ cup shredded parmesan cheese
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ cup almond flour
- 8 oz fontina
- ¾ cup roasted red peppers
- ¼ cup olive oil
- ½ cup fresh basil
Directions
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Step 1
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
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Step 2
Using a box grater or food processor, shave cauliflower to a rice-like consistency. Place in a large microwave-safe bowl and microwave on high 3 minutes. Stir and microwave again 2 minutes more. Set aside to cool.
In this recipe- 4 cups cauliflower
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Step 3
Squeeze liquid out of cauliflower, then return it to the bowl. Add egg, parmesan, salt, garlic powder and almond flour. Mix well with your hands to combine.
In this recipe- 4 cups cauliflower
- 1 egg
- ½ cup shredded parmesan cheese
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ cup almond flour
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Step 4
Transfer the mixture to the prepared baking sheet, and press into a circle, about 1/2-inch thick. Bake 12 minutes, or until golden.
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Step 5
Meanwhile, thinly slice fontina and roasted red peppers.
In this recipe- 8 oz fontina
- ¾ cup roasted red peppers
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Step 6
Brush crust with olive oil and top with roasted red peppers and fontina. Place back in the oven for 3 minutes until the cheese just starts to melt. Remove from oven and top with basil. Cut into slices and enjoy!
In this recipe- 8 oz fontina
- ¾ cup roasted red peppers
- ¼ cup olive oil
- ½ cup fresh basil
You can buy jarred roasted red peppers in many groceries, but you can also roast your own!