Low Carb Tomato Pesto Flatbread
You will enjoy the bread-like texture of the flatbread crust with the savory pesto and tomatoes piled high with melty Chihuahua cheese!
How to Make It
Step 1
Preheat an oven to 350 F. Combine almond flour, coconut flour, salt, and baking soda together.
Step 2
Add in the olive oil, eggs and 1 cup of cheese.
Step 3
Mix well until a sticky dough forms.
Step 4
Drop dough onto a piece of parchment or silicone mat.
Step 5
Lay another piece of parchment or silicone mat on top. Using a rolling pin to spread the dough out all the edges the best you can. The goal is a thin crust. Bake for 15 minutes.
Step 6
Remove the top piece of parchment or silicone mat. You now have a pre-baked crust.
Step 7
Top with pesto.
Step 8
Then the rest of the cheese and halved cherry tomatoes.
Step 9
Bake again for 25-30 minutes (on the longer end if your crust cooled down during the pesto step) or until the cheese is melty and slightly browned. Cut into squares and serve hot!
Ingredients
- Almond Flour
2 cup
- Coconut Flour
2 tablespoon
- Coarse Kosher Salt by Morton
¼ tsp
- Baking Soda
½ teaspoon
- Extra Virgin Olive Oil
¼ cup
- Raw Egg
4 large
- Queso Chihuahua (Chihuahua Cheese)
1 cup, shredded
- Tomato Raw (Includes Cherry, Grape, Roma)
12 cherry
- Queso Chihuahua (Chihuahua Cheese)
1 cup, shredded
- Pesto Sauce
½ cup