This flatbread looks super fancy, but really it’s a great weeknight dinner that’s ready in under 10 minutes if you meal prep the fathead bread part first.
It’s just a flatbread with Boursin garlic cheese spread, arugula, 2 fried eggs topped with melted muenster, and pickled onions. Pickled onions are also super easy to make for yourself, and last in the fridge for 3-4 weeks.
Fathead Flatbread Recipe
- 3 cups pre-shredded, low-moisture mozzarella (trust me, you don’t want to use the authentic wet stuff here)
- 2 oz (4 tbsp) cream cheese
- 1.5 cups almond flour
- 2 tsp xantham gum (optional, but gives it that authentic chewy texture)
- 2 eggs
Preheat the oven to 375F.
Combine dry ingredients, then add the 2 eggs and combine further until you have an even paste.
Melt the mozzarella and cream cheese together – you can use the microwave or do it stove top. You want the mozzarella very melty, so usually I err on the side of over melted and then let it cool just until I can touch it without burning myself.
Knead together the almond flour and mozzarella mixtures. This takes a LOT of elbow grease and you have to work quickly because the mozzarella gets harder to work with as it cools. Your goal should be to eliminate almost all of the marbling appearance so you have a homogenous mixture, but don’t worry if you can’t get it 100%.
Roll out the dough to “pizza crust” thickness (a little under 1/4″, and a bit smaller than a large cookie sheet) between two sheets of parchment paper. Transfer the dough, still on a parchment paper, to a cookie sheet.
Bake until browned on top, about 15 minutes.
Allow to cool, and then slice into 8 squares.
You can store these in the fridge for a few days, but they also freeze incredibly well. Just broil on low to reheat.
Makes 8 flatbreads. Each is 300 cal / 3 net carb (8 total) / 25 fat / 15 protein
- You can replace 1 cup of the mozzarella for another cheese, maybe cheddar or asiago?
- This dough makes a great pizza dough, just add toppings before cooking instead of after.
- Make bagels instead!