Begin by steaming your riced cauliflower according to package instructions, typically around 5-7 minutes until tender. Spread it out on a clean kitchen towel to cool completely.

In a large mixing bowl, combine the cooled cauliflower with two beaten eggs, parmesan cheese, mozzarella cheese, coconut flour, salt, black pepper, and smoked paprika. Mix thoroughly until all ingredients are well incorporated.

Prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Shape the cauliflower mixture into 4-inch rounds on the baking sheet, ensuring they are about ¼ inch thick.

Preheat your oven to 400°F (200°C) and bake the formed patties for 25-30 minutes, or until golden brown and firm to the touch.

Once baked, remove the sandwich thins from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.