FAT 39g PROTEIN 27g NET CARB 4g Easy YIELD: 1 Serving MACRONUTRIENT RATIO: 1.25:1

This recipe is a favorite of Victoria Teele, a Charlie Foundation Keto Ambassador. Her favorite way to enjoy this flatbread is as pizza! Simply make the flatbread recipe below and add pizza toppings to your liking. You can go traditional with red sauce, cheese and pepperoni, or try something different like buffalo chicken with blue cheese or pesto with arugula. Make a large batch of these flatbreads, wrap them individually in plastic wrap and freeze to have these on hand in a pinch.

INGREDIENTS

¾ cup / 75g mozzarella cheese, part skim, shredded 1 large / 50g egg

1 ½ tbsp / 35g cream cheese, Philadelphia brand, room temperature 1 tbsp / 10g olive oil

1tsp / 2.5g coconut flour, Bobs Red Mill Optional: salt, pepper, dried Italian herbs, garlic powder, 0.1g xanthan gum

DIRECTIONS

1 Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper.

2 Combine the egg and the room temperature cream cheese. Stir with a fork until well combined.

3 Add the remaining ingredients and stir very well.

4 Spread the mixture onto the parchment paper into an 8-inch circle. Make it the size and thickness you want, it will not spread while baking.

5 Bake for about 30 minutes in the center of the oven.