Preheat the oven to 375 degrees Fahrenheit (190.5 degrees Celsius)

Remove any damaged cabbage leaves and rinse the head of cabbage. Then, cut two 3/4 inch to 1-inch thick slices of cabbage and lay them on an aluminum foil-lined, or parchment paper-lined, baking sheet.

Break the egg into a small bowl and beat until the yolk and white have mixed well.

Brush some of the egg wash onto one side of the cabbage slices.

Using a fork or spatula, stir the spices (the smoked paprika, cayenne, salt, black pepper, and Italian seasoning) with the almond flour.

Then, sprinkle some of the spiced almond flour onto the side of the cabbage slices that have been brushed with the egg wash.

Flip the cabbage slices over, brush with the egg wash, and sprinkle on more of the spiced almond flour mixture.

Bake these almond flour-coated cabbage slices for 20 minutes in the preheated oven.

When 20 minutes are up, remove the baking tray with the cabbage slices from the oven and top the cabbage slices with the tomato sauce.

Add the parmesan cheese and cheddar cheese on top of the tomato sauce and bake for 10 more minutes.

Remove from the oven. Sprinkle on some red pepper flakes and/or fresh parsley or basil and enjoy!