Ingredients:

  • 1.5 cups (168g) Super-fine blanched almond flour
  • 1.75 cups (175g) Shredded low-moisture mozzarella cheese
  • 2 tbsp (28g) Full-fat cream cheese
  • 1 Large egg (room temperature, lightly beaten)
  • 0.5 tsp Garlic powder
  • 0.25 tsp Fine sea salt
  • 2 tbsp (30g) Unsalted butter, melted
  • 2 cloves Fresh garlic, minced into a paste
  • 1 tsp Fresh parsley, finely chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Combine the 1.75 cups mozzarella and 2 tbsp cream cheese in a microwave safe bowl. Heat in 30 second bursts, stirring vigorously until the mixture is a seamless, velvety molten mass. Add the 1.5 cups almond flour, 0.5 tsp garlic powder, 0.25 tsp sea salt, and the beaten egg. Note: Work quickly here; if the cheese cools too much, it won't incorporate with the flour.
  2. Turn the dough out onto a sheet of parchment paper. If it's too sticky to handle, dampen your hands slightly with water. Place a second sheet of parchment on top and roll the dough into a large oval about 1/4 inch thick. The edges should be slightly thinner than the middle to ensure they get that signature shatter.
  3. Preheat your oven to 400°F (200°C). Slide the parchment with the dough onto a baking sheet. Bake for 8-10 minutes until the top is golden and small bubbles form. While it bakes, whisk together the 2 tbsp melted butter, minced garlic, parsley, and red pepper flakes.
  4. Remove the flatbread from the oven and immediately brush with the garlic butter mixture. Let it sit for 2 minutes before slicing. The aroma will be intensely punchy as the fresh garlic hits the hot crust.