low carb ham & cheese pizza rustica
free range eggs
organic half & half
grated or shredded parmesan cheese
shredded cheddar cheese
diced Canadian bacon or smoked ham
aluminum-free baking powder
finely ground almond flour
freshly ground black pepper
inely ground sea salt
finely minced fresh rosemary leaves -or- 3 tsp.
dried rosemary leaves
Preheat oven to 350ºF.
Grease and flour a
tube/fluted bundt pan
(9.5") or 9" souffle bowl with butter and a thin coating of almond flour. Set aside.
Crack eggs into a medium sized bowl & whisk together well. Add half & half & whisk again.
In a separate bowl add almond flour, salt, pepper, baking powder, & finely minced rosemary leaves. Whisk together until well-combined.
Add the almond mixture to the egg mixture. Whisk together well.
Add ham, parmesan, & cheddar cheeses & mix together until well-combined.
Pour batter into the greased pan or bowl and place in the oven on the center rack.
Cook at 350ºF for approximately 60-70 minutes, or until the pizza rustica is cooked through and browned at the edges.
Remove from the oven and allow to cool for 10 minutes before turning out onto a serving platter.
Serve warm or room temperature.