Keto Spinach Pesto Flatbread
Ingredients
- 1 Cup of Almond Flour
- 2 ½ Cups of Shredded Mozzarella
- 2 Ounces of Cream Cheese
- 2 Tablespoons of Basil Pesto
- 1 Cup of Chopped Baby Spinach
- Red Pepper Flakes, for topping, optional
- Shredded Parmesan, for topping, optional
Instructions
Preheat oven to 350 degrees Fahrenheit. Line large baking sheet with parchment paper and set aside.
In a large bowl, mix almond flour, shredded mozzarella and cream cheese. Microwave for one minute or until melted and able to be easily mixed.
Using a spoon or rubber spatula, mix ingredients until ball forms. When dough has cooled enough for you to handle, wet hands with a bit of water and pick up dough ball. Form it until smooth and all ingredients are fully combined. (If your dough is too stiff or will not spread, it may be too cold. Place it back in the microwave for 5-10 seconds and it should be easier to spread)
Use hands to flatten dough thinly across parchment lined baking sheet. Bake dough for 6 minutes or until slightly browned.
Take dough out of the oven and evenly spread it with besto and spinach. Sprinkle red pepper flakes for a little kick!
Return dough to oven and bake for an additional 16 minutes or until edges of dough are golden brown. Remove from oven and sprinkle with shredded Parmesan for serving.
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