Rosemary Garlic Flatbread in the Pressure Cooker
A delicious and quick low-carb rosemary garlic flatbread made using a pressure cooker and oven for the perfect tender texture with gooey cheese and bold herbal flavor.
Equipment
- 1 Mixing bowl Microwave-safe
Ingredients
Main ingredients
- 1.5 cups Mozzarella cheese grated
- 2 oz Cream cheese
- 1 Egg
- 0.5 cup Almond flour
- 1 teaspoon Garlic powder
- 2 sprigs Rosemary fresh, chopped
- 2 cloves Garlic chopped
- 1 tablespoon Butter unsalted
Instructions
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Place mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring until melted and combined.
- Add egg, almond flour, and garlic powder. Mix until a stretchy dough forms.
- Fold in chopped rosemary and garlic evenly through the dough.
- Place dough between two sheets of parchment paper. Roll into ¼-inch thickness.
- Transfer to lined baking sheet and bake 15–20 minutes until golden edges appear.
- Melt butter and brush over baked flatbread.
- Slice and let cool slightly before serving.
Notes
Wrap leftovers tightly and store for up to 3 days in the fridge or freeze for longer. Reheat in oven or toaster oven to restore crisp edges.