Flammküchen with cauliflower bottom

Name: flammküchen with cauliflower bottom
Cook time: 10 min
Total time: 65 min
Yield: 4
Ingredients: 1 el mild olive oil; 800 g chilled freshly floured rice; 100 g mature cheese; 2 medium sized egg; 125 g smoked bacon strips; 1 Red onion; 10 g fresh flat parsley; toe garlic; tl ground nutmeg; 200 ml creme fraiche

Flammkuchen from a bottom of cauliflower and cheese with bacon strips, onion, parsley, garlic and crème fraiche.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Heat the oil in a large frying pan and fry the cauliflower rice 5 minutes on medium heat. Keep shoving well.
Spoon the rice in a large bowl, let it cool for 15 minutes and scoop occasionally.
Meanwhile, grate the cheese and add to the rice. Break the eggs above and sprinkle with pepper and salt.
Mix everything well together and make an oval bottom on a baking sheet covered with parchment paper.
Make sure the bottom is between ½ and 1 cm thick. Press well.
Bake the bottom for about 25 minutes in the middle of the oven.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Drain on kitchen paper.
Cut the red onion into thin rings. Slice the parsley. Slice the garlic and mix with the nutmeg through the crème fraîche.
Remove the pizza from the oven and spread a thin layer of crème fraîche over the bottom. Cover with the bacon and onion and cook for another 15 minutes in the middle of the oven.
Remove the pizza from the oven and sprinkle with the parsley.