Tomato Basil Low Carb Flatbread
This Tomato Basil Low Carb Flatbread is an excellent addition to Appie night or give it a try for an epic grilled panini!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 slices
Heat oven to 400° and line a baking sheet with parchment paper.
In a medium microwave safe bowl combine shredded mozzarella, almond flour, salt and spicy spaghetti seasoning. Mix well then add cubed cream cheese. Microwave for 45 seconds, stir, microwave for an additional 20 seconds. Mix well then knead the egg into the dough until the egg has been fully absorbed.
Pour olive oil onto the parchment and using your hands, spread the olive oil around the parchment. Using your hands all make it easier to work with the dough.
Dump the dough onto the parchment and using your hands, push the dough out into a flatbread shape. It should be lumpy and bumpy to give it that flatbread texture.
Top with fresh basil leaves and tomato slices then bake for 15-18 minutes, until the edges have browned. Slightly cool then slice into 6.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.6 g net carbs per serving.
Serving: 1slice | Calories: 126kcal | Carbohydrates: 2.6g | Protein: 6.1g | Fat: 10.6g | Sodium: 223mg | Fiber: 1g