prep time: 10 minutes, plus 1 hour to chill dough, if needed
cook time: 12 minutes
yield: 4 servings
INGREDIENTS
DOUGH
- 1¾ cups shredded mozzarella cheese
- 2 tablespoons unsalted butter
- ¾ cup blanched almond flour
- 1 large egg
- ⅛ teaspoon fine sea salt
TOPPINGS
- ¼ cup Greek dressing, homemade (here) or storebought, plus extra for serving
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- ¼ cup diced green bell peppers
- ¼ cup chopped red onions
FOR GARNISH
- ¼ cup sliced black olives
- 2 tablespoons sliced cherry tomatoes
- Handful of fresh spinach leaves
- Fresh oregano leaves
INSTRUCTIONS
- Preheat the oven to 425°F.
- To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.
- Add the egg and, using a hand mixer, combine well. Add the almond flour and salt and mix to combine. Using your hands, work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)
- Place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better) in the cold oven and preheat the oven to 400°F.
- Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, about 10 inches in diameter, or a rectangle, about 8 by 10 inches.
- Spread the Greek dressing over the pizza crust. Sprinkle with the cheeses and top with the bell peppers and onions.
- Bake until the cheese is melted, about 10 minutes. Remove from the oven and garnish with black olives, tomatoes, spinach leaves, and oregano leaves. Serve with extra Greek dressing on the side.
- This flatbread is best consumed fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven or toaster oven for 5 minutes or until the cheese is melted.
