SHERRIELEE'S ARTISAN FLAT BREAD
8 ounces cream cheese, softened
2 ounces almond flour, 1/2 cup
1 ounce parmesan cheese, grated, 1/4 cup (I used the kind in a can)
3/4 cup low carb bake mix (I used MiniCarb brand which has been discontinued)
1 clove garlic, minced
1 teaspoon baking powder
4 ounces Italian blend cheese, shredded, 1 cup
2 teaspoons herbs and seasonings of your choice (I used 1/8 teaspoon garlic powder, pinch onion powder, dash pepper and 1/4 teaspoon Italian seasoning)
1 tablespoon olive oil
Put the cream cheese, eggs, almond flour, parmesan, bake mix, garlic and baking powder in a food processor. Process until the mixture is smooth and well blended. Add your desired seasonings and blend briefly. Add the shredded Italian cheese and pulse to mix in.
Line an 11x17" jelly roll pan with parchment paper. Spoon the batter onto the paper and carefully spread to an even layer over the whole pan. It's a bit easier to do if you cover the batter with a sheet of plastic wrap and use your fingers to press the batter into the pan. You may need to reposition the plastic if it's not quite big enough to cover the whole surface. Peel off the plastic and discard. Bake at 350º for 20-30 minutes until nicely browned. Remove from the oven and immediately brush the surface with olive oil. Remove from the pan and cool on a rack. Cut into serving size pieces and use for sandwiches, etc.
Makes about 24 slices
Can be frozen
Per Serving: 98 Calories; 8g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I don't usually make recipes that call for specialty items such as bake mix, but this got such rave reviews at Low Carb Friends, that I just had to try it. This is very good and would also make a great pizza crust by baking it the minimum time then add your pizza toppings and bake until your cheese it melted and bubbly. You can also make a bit thicker bread by baking it in a 9x13" pan.
Another way this could be used is to cut it into bite-size pieces and use with a party spread for an appetizer.
If you can't find low carb bake mix, such as MiniCarb or Atkins brand, you can make your own from the following:
1 cup soy flour
2 cups soy protein isolate
1 teaspoon salt
2 tablespoons Splenda
Mix well and sift together. Makes about 3 1/4 cups (11 net carbs)
An email friend named Nancy sent me this photo of her "spaghetti" and meatball dinner so I thought I'd share it. She made Baked Meatballs, Zucchini "Noodles" and Artisan Flat Bread.
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