Flatbread

39g
FAT
27g
PROTEIN
4g
NET CARB
Easy
YIELD: 1 Serving
MACRONUTRIENT RATIO: 1.25:1

This recipe is a favorite of Victoria Teele, a Charlie Foundation Keto Ambassador. Her favorite way to enjoy this flatbread is as pizza! Simply make the flatbread recipe below and add pizza toppings to your liking. You can go traditional with red sauce, cheese and pepperoni, or try something different like buffalo chicken with blue cheese or pesto with arugula. Make a large batch of these flatbreads, wrap them individually in plastic wrap and freeze to have these on hand in a pinch.

INGREDIENTS

¾ cup / 75g mozzarella cheese, part skim, shredded
1 large / 50g egg
1 ½ tbsp / 35g cream cheese, Philadelphia brand, room temperature
1 tbsp / 10g olive oil
1tsp / 2.5g coconut flour, Bobs Red Mill
Optional: salt, pepper, dried Italian herbs, garlic powder, 0.1g xanthan gum

DIRECTIONS

1Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper.
2Combine the egg and the room temperature cream cheese. Stir with a fork until well combined.
3Add the remaining ingredients and stir very well.
4Spread the mixture onto the parchment paper into an 8-inch circle. Make it the size and thickness you want, it will not spread while baking.
5Bake for about 30 minutes in the center of the oven.
6You may flip the flatbread over during the last 10 minutes of cooking to help both sides crisp.

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