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500 ml LANCEWOOD® White Cheddar, grated
30 ml LANCEWOOD® Medium Fat Plain Cream Cheese
250 ml almond flour
10 ml mixed herbs
5 ml garlic powder
5 ml baking powder
125 ml tomato purée
375 ml LANCEWOOD® Mozzarella, grated
Dollops of LANCEWOOD® Medium Fat Plain Cream Cheese
Cherry tomatoes, halved
Fresh parsley, chopped
Preheat the oven at 200°C and line a baking tray with baking paper.
Using a mixing bowl, add the white cheddar and cream cheese and microwave for 1 minute.
Once melted, add the almond flour, egg, herbs, garlic powder and baking powder.
Mix together until the dough comes together and forms a ball.
Place the dough ball on the prepared baking tray. Using your fingertips, press into a round circle until the dough is approximately 5 mm thick. Bake for 15 minutes.
Once baked, spread over the tomato purée and top with mozzarella, salami, cream cheese dollops and cherry tomatoes.
Bake for a further 8 – 10 minutes or until golden brown and the cheese has melted.
Sprinkle with parsley and enjoy!
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