Serves: 4–6
WW Points: ~3–4 pts per serving
🛒 Ingredients – Bread Base:
- 1½ cups part-skim shredded mozzarella cheese (lower fat, melts well)
- ¾ cup almond flour (or ¼ cup coconut flour if allergic)
- 2 tbsp light cream cheese
- 1 large egg
- ½ tsp baking powder
- ¼ tsp salt
Topping:
- 2 tbsp light butter or butter spray, melted
- 2 cloves garlic, minced
- ½ tsp parsley flakes (or fresh parsley)
- ½ cup shredded part-skim mozzarella (instead of 1 cup)
- 2 tbsp grated Parmesan cheese (instead of ¼ cup)
👩🍳 Instructions:
- Preheat oven: 400°F (200°C). Line a baking tray with parchment paper.
- Make the dough: In a microwave-safe bowl, melt part-skim mozzarella and light cream cheese (30–45 sec), stirring until smooth. Add almond flour, egg, baking powder, and salt. Mix until a smooth dough forms.
- Shape dough: Roll/press into a rectangle or circle (~¼ inch thick) on parchment.
- Pre-bake: Bake for 8–10 min until lightly golden.
- Add topping: Mix melted light butter, garlic, and parsley; brush over crust. Sprinkle mozzarella & Parmesan on top.
- Bake again: 8–10 min until cheese is bubbly & golden.
- Slice & serve: Let cool 5 min before cutting into triangles or sticks.
🍽️ Serving Suggestions:
- Mains & sides: Grilled chicken, steak bites with garlic butter, roasted broccoli or asparagus, light Caesar salad
- Dips (Keto-friendly): Sugar-free marinara, ranch, garlic butter
- Drinks: Sparkling water with lemon/lime, iced coffee with heavy cream, small glass of dry red wine
💡 Tips for Lower Points Without Losing Visuals:
- Part-skim cheeses and light cream cheese keep the melty, golden look.
- Reducing Parmesan slightly does not affect color or texture.
- Use light butter or spray for topping — browning is the same.
- Slice into small triangles for portion control, keeping appearance indulgent.
