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
- Preheat oven to 400 degrees
- Place first 7 ingredients in a food processor and blend well.
- Line sheet pan with parchment pan
- Brush parchment lightly with olive oil
- Scrape dough on top of oiled parchment paper
- 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
- While the parchment paper is still over the dough, press indentations into the dough
- Gently peel the paper away
- Sprinkle rosemary, kosher salt, olives over top
- Bake about 15 to 20 min or until evenly browned on top
- While cooling, in a small bowl, mix together the next 7 ingredients
- Slice as pictured and serve with dipping sauce
- Goes great with meatballs and sauce