Description
A low-carb, cheesy flatbread that pairs perfectly with soups, salads, and can be used as a pizza crust substitute.
Ingredients
- 2 cups shredded low moisture mozzarella
- 2 tablespoons cream cheese
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 2–3 cloves garlic, minced
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring each time until melted and smooth.
- Add the eggs to the melted cheese and whisk quickly while warm to incorporate.
- Stir in almond flour and baking powder until a workable dough forms.
- Place the dough between two sheets of parchment paper and roll out to about 1/4-inch thickness.
- Transfer the dough onto the prepared baking sheet, remove the top parchment, and sprinkle evenly with Parmesan.
- In a small bowl, combine melted butter, olive oil, and minced garlic. Brush evenly over the dough and Parmesan.
- Bake for 8–12 minutes until edges are golden and top is bubbling. Optionally, broil to enhance browning.
- Sprinkle with chopped parsley and let cool for a few minutes before slicing and serving.
Notes
For best results, use finely shredded low-moisture mozzarella. Customize with your favorite toppings or herbs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Keto