Yield 12 slices
8 ounces cream cheese
1 cup mozzarella chesse, shredded
2 cloves garlic, minced
1 cup almond flour
8 ounces cream cheese, softened
1/2 cup mayonaise
1 packet Organic Ranch Dressing Mix
1 tablespoon fresh dill, chopped
1/2 red bell pepper diced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
2 tablespoons green onion, finely chopped
Preheat oven to 425F.
In a large pot on the stove, heat shredded mozzarella and cream cheese until softened and melted. Add in minced garlic. Stir to combine. Remove from heat and stir in almond flour and egg until it resembles a dough.
Place parchment paper on a baking sheet and lightly oil the paper with olive oil, or use non-stick spray. Spread the flatbread dough out evenly and thinly on the parchment paper. Bake for 20 minutes until golden brown. Remove from oven and let cool.
While the flatbread is baking, mix together cream cheese, mayonaise, dill and ranch mix. Set aside.
Chop all the vegetables into small pieces and mix together in a bowl.
Once the flatbread has cooled, spread the cream cheese ranch mixture over the flatbread. Top with vegetables and press the vegetables down, so they stick into the cream cheese mixture.
Cuisine Low Carb
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 27 g
Saturated Fat 10 g
Unsaturated Fat 4.7 g
Cholesterol 66.7 mg
Sodium 228 mg
Total Carbohydrates 6.1 g
Dietary Fiber 1.6 g
Sugars 3.1 g
Protein 8.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Low Carb Delish at https://lowcarbdelish.com/low-carb-cold-veggie-pizza/