2 cups shredded low-moisture mozzarella

2 tablespoons cream cheese

1 cup almond flour

1/4 cup grated parmesan cheese (plus more for topping)

1 teaspoon baking powder

2 large eggs

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon chopped parsley

Pinch of salt

Cook Mode Prevent your screen from going dark

Melt the Cheeses: In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second intervals, stirring between each until smooth.
Mix the Dough: In a separate bowl, whisk eggs, almond flour, baking powder, parmesan, and salt. Fold in the melted cheese mixture until a dough forms.
Chill the Dough: Refrigerate the dough for at least 4 hours to firm up and make it easier to work with.
Shape and Bake: Preheat the oven to 350°F (175°C). Divide dough into 8 balls, flatten them between parchment paper, and bake for 15-17 minutes until golden brown.
Make the Garlic Butter: Melt butter and olive oil in a skillet, add minced garlic, and cook for 2 minutes until fragrant.
Finish: Brush the baked flatbreads with garlic butter, sprinkle with more parmesan, and return to the oven for 1-2 minutes to melt the cheese.

Use low-moisture mozzarella for the best texture and to avoid sogginess.

If you prefer a lighter flatbread, skip the chilling step, but the dough may be harder to work with.

For extra flavor, try adding herbs like rosemary or oregano to the dough or garlic butter.