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!
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. 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.
Slice it and serve as an appetizer with balsamic olive oil dip, or make some paninis!
- Don't have or want to make any spicy spaghetti seasoning? Replace with Italian seasoning instead.
- If the mozzarella hasn't completely melted, microwave in 15 second increments until is has fully melted.
- Using your hands to spread the olive oil around the parchment paper makes it easier to work with the dough.
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 | Net Carbs: 1.6g