Ingredients
For the Flatbread:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- 1 egg
- 1 tsp baking powder
- 1 tsp garlic powder (optional)
- 1 tsp dried oregano (optional)
For the Topping:
- 1 cup ricotta cheese
- 1/2 cup fresh blackberries
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Optional: 1-2 tbsp chopped walnuts or pecans for added crunch
Instructions
Making the Flatbread:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Melt the Cheese: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 1 minute, stir, then microwave for an additional 30 seconds or until the cheese is fully melted and smooth.
- Mix the Dough: In a separate bowl, whisk together the almond flour, baking powder, garlic powder, and dried oregano. Add the egg and mix well. Combine this mixture with the melted cheeses and knead until a smooth dough forms.
- Shape the Dough: Place the dough on the prepared baking sheet. Use your hands or a rolling pin to spread it out into a flat, even layer (about 1/4 inch thick).
- Bake the Flatbread: Bake in the preheated oven for 10-12 minutes or until the flatbread is golden brown and slightly crispy around the edges. Remove from the oven and let it cool slightly.
Preparing the Topping:
- Prepare the Ricotta Mixture: In a small bowl, mix the ricotta cheese with salt and pepper to taste.
- Arrange the Blackberries: In another small bowl, toss the blackberries with the olive oil and balsamic vinegar.
Assembling the Flatbread:
- Add the Ricotta: Spread the seasoned ricotta cheese evenly over the cooled flatbread.
- Top with Blackberries: Distribute the balsamic-coated blackberries evenly over the ricotta layer.
- Add the Basil and Nuts: Sprinkle the chopped fresh basil over the top, and add the chopped walnuts or pecans if using.
- Serve: Slice the flatbread into squares or wedges and serve immediately. Enjoy!
