Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs

A good and easy quick flatbread - festive enough to grace holiday platters and - despite it's being low carb and gluten-free - incredibly delicious. I bet even the staunchest carbophile will happily gobble it up. You can use it as a first course, or serve it with the cheese plate. It's also a wonderful brunch item any time of the year. It fills the home with sublime aromas and is such a quick flatbread - made mostly with cheese and eggs. I add a little yeast for flavor, and a little almond flour for body, and a bit of baking powder for flavor and texture, but you don't need to add more than the three main ingredients: grated mozzarella, grated parmesan, and eggs... just mix the cheese and eggs together and pour on a baking sheet prepared with parchment paper or a silpat, chuck into a preheated oven... the texture is halfway between a tortilla and a focaccia... it folds over nicely, like pizza, if you want to top it with fillings as I did below with hummus and spinach, or leftover ribeye and horseradish cream:

Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs

***Notes: Don’t skip the parchment paper or silicone baking mat step. This is the secret to the perfect bread crust that doesn’t stick to the pan. It’s a sticky dough!!! Aluminum foil won’t work - it must be placed on parchment paper or a silicone mat to bake.

It's important that you use pre-grated low-moisture mozzarella because it is drier than fresh and will bind better... all you need is a cup. I use a Wisconsin "parmesan" for this batter, not my good Mitica Parmigiano-Reggiano... I grate it myself from the block. Pre-grated parmesan has wood cellulose in it, I don't eat woodchips.

You don’t need the yeast or baking powder but they add that incredible bready texture and aroma without the carbs.

Ingredients:

• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/2 cup Parmesan Cheese, grated
• 2 large raw Eggs, room temperature, beaten
• 1 teaspoon instant yeast, dissolved into 2 Tablespoons warm water - set aside for 5-10 minutes until foamy
• 1 teaspoon baking powder
• 1 Tablespoon superfine blanched Almond flour
• Any garnish you like - I used sun-dried tomatoes, olives, fresh basil leaves, chives, and rosemary leaves, but use what appeals to you - or just make it plain

Instructions:

1. Preheat oven to 375 degrees F. Combine the shredded and grated cheeses, yeast, baking powder, almond flour, and egg in a bowl and mix it until the ingredients are fully combined.

2. Spread on a baking sheet lined with parchment paper or a silicone baking mat formed into an 9 inch round (make it thinner or thicker - it’s up to you).

3. Add whatever garnishes you like and arrange on the bread, then gently press into place.

4. Bake in a preheated oven at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.

Before baking... 

After baking... Voila!