Recipe makes 3 servings
Ingredients:
1 ½ cups almond flour
2 Tbsp coconut flour
1 tsp baking powder
¼ tsp salt
2 large eggs
2 Tbsp olive oil
1 tsp apple cider vinegar
Toppings:
¼ cup tomato puree
½ tsp dried oregano
½ cup cherry tomatoes, sliced
½ cup button mushrooms, sliced
¼ cup feta cheese, crumbled
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk eggs, olive oil, and apple cider vinegar.
Combine wet and dry ingredients and mix until a smooth dough forms. Divide the dough into 3 portions.
Place each portion on the baking sheet and press/roll into a thin rectangle. Bake for 12-15 minutes until slightly golden and firm.
Meanwhile, mix tomato puree with oregano and a pinch of salt.
Spread a thin layer of the tomato-oregano mixture over each baked flatbread. Arrange sliced cherry tomatoes, mushrooms, and crumble feta cheese evenly on top.
Return to the oven and bake for an additional 8-10 minutes until toppings are warm and slightly roasted.
Nutritional breakdown per serving (3 servings)
544 Calories
20.3g Protein
46g Fat
8.6g Fiber
18.6g Total Carbs
10g NET Carbs
