Low Carb Mediterranean Flatbread
Author: Marla Hingley
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 1½ cups mozzarella cheese, shredded
  • 1½ oz (3 Tbsp) cream cheese
  • ¾ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 egg
  • 2 Tbsp pesto
  • ¼ cup Kalamata olives, sliced
  • ¼ cup diced tomatoes
  • ⅓ cup feta, crumbled
  • 6 basil leaves, thinly sliced
  1. Add mozzarella and cream cheese into a bowl and microwave for 30 seconds to 1 minute on high. Stir to combine cheeses together into a smooth mixture.
  2. In large bowl combine almond flour and remaining ingredients, then add into cheese mixture stirring until smooth (warm mixture up in microwave for about 30 seconds if dough becomes to stringy/unworkable).
  3. Spread dough out onto a parchment/silicone lined baking sheet using a spatula (offset is my favorite) until dough is about uniformly ¼" thick.
  4. Par-bake crust at 425°F for about 10 minutes (check occasionally - if crust starts to bubble up, pop with toothpick) until just turning golden brown. Remove from oven and spread over pesto, then top with remaining toppings. Bake for another 5-10 minutes.
  5. Top with basil and serve (warm or cold!).
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/mediterranean-flatbread/