Ingredients
1½ cups (6 oz / 170 g) shredded mozzarella
2 Tbsp (1 oz / 30 g) cream cheese
¾ cup (2.45 oz / 70 g) almond flour
2 tsp (10 g) baking powder
1 tsp (4 g) yeast (optional — or substitute with 1 tsp vinegar)
½ tsp (2 g) salt
1 large egg
1 Tbsp olive oil
5 cloves roasted garlic
2 Tbsp melted butter
1 tsp fresh chopped rosemary
Instructions
Preheat oven to 400°F.
Melt the cheese:
Microwave the mozzarella and cream cheese together for about 90 seconds, stirring until smooth and fully melted.
Mix the dry ingredients:
In a separate bowl, whisk together almond flour, baking powder, yeast (or vinegar), and salt.
Add the dry mixture and the egg to the melted cheese. Mix until a sticky, uniform dough forms.
Shape the dough:
Transfer the dough to a well-greased pie plate. Pour the olive oil over the top and gently press the dough to spread it evenly. Create light indentations with your fingers.
Flavor the top:
Mash the roasted garlic into a paste, mix with the melted butter, and drizzle over the dough. Sprinkle with chopped rosemary.
Bake for 12–15 minutes, or until golden brown.
Allow to cool slightly before slicing and serving.