This low carb rosemary garlic flatbread is very easy to make and utterly delicious. It makes a great side dish or a tasty appetiser.
Using the Fathead dough pizza base recipe, I made this garlic flatbread and added rosemary for extra flavour. Plus, I love the smell of rosemary baking.
You could make one large garlic flatbread with this recipe or two smaller ones as I did. It felt less guilty munching a smaller flatbread rather than a large one. Cut the garlic flatbread into slices too, to portion out your snacking needs! It would make a great bread for a gathering. Serve a couple of slices of this and once you have watched your friends scoff it down, inform them that this is the joy of low carb!
I added a touch of butter towards the end of the baking to keep the garlic flatbread moist and who doesn’t love melted butter on their flatbread?! Serve this as a side to our palak halloumi recipe for a meal packed with flavor.
The beauty of this recipe is its simplicity and is something I now bake when we are hungry and don’t want to wait ages. The joy that is Fathead dough is that it is very filling. I didn’t even want breakfast the next day!
Rosemary Garlic Flatbread
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Ingredients
- 1.5 Cups Mozzarella cheese grated
- 2 oz Cream cheese
- 1 Egg
- ½ cup Almond Flour
- 1 teaspoon Garlic Powder
- 2 Sprigs Rosemary, Fresh Chopped
- 2 Cloves Garlic Chopped
- 1 Tablespoon Butter unsalted
Instructions
- Preheat the oven to 220C/425F degrees.
- Place the mozzarella and cream cheese in a bowl. Either zap in the microwave for 30 seconds. Stir and zap for another 30 seconds. If the mixture has not melted then give it another blast in the microwave.
- If you don’t have a microwave, place the bowl over a saucepan of boiling water and stir until melted.
- Once the cheese has melted, add the egg, garlic powder and almond flour.
- Stir until you have a dough mixture.
- Cut the dough into 2 balls.
- Place one dough ball onto a piece of parchment paper, then lay another piece of parchment paper on top.
- Roll out the dough into a small flatbread shape. Remove the top baking paper.
- Prick the flatbread with fork holes to stop any rising.
- Scatter the chopped garlic and rosemary on top.
- Bake for 12-15 minutes until golden.
- Remove from the oven and dot pieces of the butter over the flatbreads.
- Bake for a further 5 minutes.
- Slice into strips and eat immediately.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
