- Almond Flour
- Cook Time
- 25 Minutes
Preheat oven to 350°F.
Melt butter in a frying pan over medium-low heat until bubbling. Add onions and sugar.
Let onions cook for about 45 minutes, stirring sporadically until they are brown and caramelized.
Season onions with salt and pepper. Set aside.
While onions are cooking, mix all crust ingredients together in a large mixing bowl until a dough forms. Shape crust into a dough ball.
Dust parchment paper with almond flour and place dough ball in center. Cover dough ball with more flour and another sheet of parchment.
Using a rolling pin, roll dough into a disk about ⅛-inch thin and roughly 10 inches in diameter. Peel off top piece of parchment.
Spread onions on top of crust, leaving about a 1½-inch border. Gently fold the crust over the onions, pleating it on top of itself.
Bake for 35 minutes, until crust is golden.
Top with goat cheese, prosciutto and fresh rosemary.