makes 8 servings · prep time: 10 minutes · cook time: 24 minutes
Just thinking about this flatbread makes my mouth water. In my high-carb, gluten-filled days, I used to eat a Mediterranean flatbread at a local restaurant. I ordered it every time we ate there. So when I began living a strict low-carb and gluten-free lifestyle, I just knew that I had to re-create that dish to suit the way I was eating, and that I did! I love to serve this flatbread with Avocado Ranch Dressing (here).
ingredients
- ¾ cup blanched almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1½ cups shredded low-moisture, part-skim mozzarella cheese
- 11/2 ounces full-fat cream cheese (3 tablespoons), softened
- 1 large egg
- 2 tablespoons pesto
- ¼ cup pitted and halved Kalamata olives
- ¼ cup diced tomatoes
- A few thin slices red onion
- 1/3 cup crumbled fresh (soft) goat cheese
- 5 fresh basil leaves, thinly sliced, for garnish
directions
1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2.Place the almond flour, garlic powder, onion powder, Italian seasoning, salt, and pepper in a medium mixing bowl. Mix until the ingredients are well incorporated.
3.Put the mozzarella and cream cheese in a large microwave-safe mixing bowl. Microwave for 1 minute. Stir to combine the cheeses, then microwave for 1 more minute.
4.Add the almond flour mixture and the egg to the melted cheeses and, using your hands, quickly mix until the ingredients are well incorporated. If the dough becomes too stringy and unworkable, simply put it back in the microwave for 30 seconds at a time to soften.
5.On the prepared baking sheet, spread the dough into a thin, even layer, covering the entire surface of the pan.
6.Par-bake the crust for 10 to 12 minutes, until golden brown. Check the flatbread periodically to make sure that it does not bubble up. Use a toothpick to pop any bubbles.
7.Remove the baking sheet from the oven and spread the pesto evenly across the entire flatbread. Top with the olives, tomatoes, onion slices, and goat cheese. Return to the oven and bake for 10 more minutes.
8.Top with the fresh basil before serving. Store leftovers in the refrigerator for up to 1 week. Reheat in the oven at 250°F until warmed.
CALORIES: 201 | FAT: 16 g | PROTEIN: 11 g | TOTAL CARBS: 5.2 g | DIETARY FIBER: 1.4 g | NET CARBS: 3.8 g
