Ingredients

• 3 cups Hazelnut Flour
• 3/4 tsp Salt
• 1/2 tsp Paprika
• 1/4 tsp Ground Black Pepper
• 2 Egg Whites

• 8 oz Cream Cheese softened
• 1/2 tsp Salt
• 1/2 tsp Paprika
• 1/4 tsp Ground Black Pepper
• 1 Egg
• 1 cup Mozzarella Cheese shredded (4 oz)
• 1/2 cup Parmesan Cheese grated (2 oz), divided
• 1/2 cup Asiago Cheese grated (2 oz), divided
• 14 oz Artichoke Hearts sliced thin (fresh, frozen or canned)

Instructions

1. Preheat oven to 350°F. Spray an 8- to 9-inch pie pan with pan spray.
2. In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated. Add egg whites and mix thoroughly.
3. Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.
4. Fill in the bottom of the crust and press mixture firmly into place. To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place.
5. Par-bake the crust for 10 minutes. Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.
6. Mix the softened cream cheese, salt and spices until smooth. Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.
7. Pour the filling into the par-baked crust and smooth evenly. Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top. Bake until just bubbling and golden, about 25 – 30 minutes. Let cool before portioning.