Prep time
10 mins
Cook time
20 mins
Total time
30 mins


This recipe is perfect for those of us who want a low carb or keto alternative for bread.




Cuisine: Italian
Serves: 6
Ingredients
2 cups finely shredded mozzarella cheese
2 cups of finely ground almond flour
2 oz cream cheese
1 T baking powder
dash of salt
3 large eggs
1- ½ t dry Italian seasoning blend
1 T fresh rosemary leaves
¼ cup sliced and drained kalamata olives and/or sun-dried tomato slivers
1 T olive oil
olive oil for brushing
½ cup extra virgin olive oil
1 T fresh rosemary, chopped fine
1 garlic clove, finely minced
1 t Calabrian chilies or red pepper flakes
1 T balsamic vinegar
¼ cup shredded parmesan
salt and pepper to taste


Instructions


  1. Preheat oven to 400 degrees
  2. Place first 7 ingredients in a food processor and blend well.
  3. Line sheet pan with parchment pan
  4. Brush parchment lightly with olive oil
  5. Scrape dough on top of oiled parchment paper
  6. Shape the dough into a rectangle by placing a piece of plastic wrap or parchment paper (sprayed with cooking spray) over the top of the dough and gently shape into a rectangle, not too thin
  7. While the parchment paper is still over the dough, press indentations into the dough
  8. Gently peel the paper away
  9. Sprinkle rosemary, kosher salt, olives over top
  10. Bake about 15 to 20 min or until evenly browned on top
  11. While cooling, in a small bowl, mix together the next 7 ingredients
  12. Slice as pictured and serve with dipping sauce
  13. Goes great with meatballs and sauce