Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 3 cloves of garlic (chopped)
  • 1 large onion (sliced)
  • 1 pint cherry tomatoes
  • pinch salt
  • 8 oz cheddar cheese (shredded or cut into small chunks (I used fresh cheddar curds but I think any cheddar would work))
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup ground golden flax ((or additional almond flour))
  • 2 eggs
  • 1/2 tsp garlic powder
  • pinch salt

Instruction

  • Preheat oven to 350.
  • In a large oven proof skillet heat the olive oil. Saute the garlic and onion over medium heat until softened. Add the tomatoes and saute until they burst. I was impatient and squished them after about 5 minutes. Cook for another minute or two until the juice evaporates.
  • Meanwhile, microwave cheddar cheese until completely melted and gooey. In a food processor combine the melted cheese with the rest of the dough ingredients. Pulse until a uniform dough forms. Roll the dough out between two pieces of parchment paper. Remove the top piece and carefully flip the dough over onto the tomatoes. Peel off the parchment.
  • Bake for 30 minutes until the dough firms up and becomes golden. Cool for 10 minutes and then carefully invert onto a servings platter. Garnish with fresh basil and serve.