Low-carb cauliflower tarte flambée

Ingredients for 2 servings:

• 1 cauliflower
• 3 eggs
• 400 g Gouda or Emmental cheese
• salt and pepper
• 200 g crème fraîche, alternatively sour cream
• 1 bell pepper(s), red
• 100 g ham

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

can also be used as pizza dough, with preparation tips

Wash the cauliflower, remove the stalk, and coarsely grate the florets (ideally using a food processor). Coarsely grate the cheese using the same speed. Mix the cauliflower, eggs, and about 3/4 of the cheese with a spoon, and season with salt. Line a round baking sheet with baking paper, spread half of the mixture on the sheet, and press it down. Bake the dough in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Important: Remove the tarte flambée base from the baking sheet and turn it out onto a baking sheet so that the still relatively moist dough can evaporate. Allow the dough to cool. Bake a second layer with the remaining mixture. Cut the peppers into small strips, and dice the ham, depending on your preference, or cut it into medium-sized strips. If you’re really hungry, you can use the cooled layer after 15 minutes and continue working with it. Otherwise, you’ll achieve better results if the layer has cooled down. Spread the cold base with crème fraîche, garnish with paprika and ham, and sprinkle a little of the remaining cheese on top. Bake the tarte flambée for 10 minutes at approximately 180 degrees Celsius. The base will still be very moist and brittle compared to a regular pizza base, so be careful when serving.