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To serve:
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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