About
You will enjoy the bread-like texture of the flatbread crust with the savory pesto and tomatoes piled high with melty Chihuahua cheese!
Ingredients
- 2 cup almond flour
- 2 tablespoon coconut flour
- ¼ teaspoon coarse kosher salt by morton
- ½ teaspoon baking soda
- ¼ cup extra virgin olive oil
- 4 large raw egg
- 1 cup, shredded queso chihuahua (chihuahua cheese)
- 12 cherry tomato raw (includes cherry, grape, roma)
- 1 ½ cup, shredded queso chihuahua (chihuahua cheese)
- ½ cup pesto sauce
Instructions
- Preheat an oven to 350 F. Combine almond flour, coconut flour, salt, and baking soda together.
- Add in the olive oil, eggs and 1 cup of cheese.
- Mix well until a sticky dough forms.
- Drop dough onto a piece of parchment or silicone mat.
- Lay another piece of parchment or silicone mat on top. Using a rolling pin to spread the dough out all the edges the best you can. The goal is a thin crust. Bake for 15 minutes.
- Remove the top piece of parchment or silicone mat. You now have a pre-baked crust.
- Top with pesto.
- Then the rest of the cheese and halved cherry tomatoes.
- Bake again for 25-30 minutes (on the longer end if your crust cooled down during the pesto step) or until the cheese is melty and slightly browned. Cut into squares and serve hot!
Nutrition Facts
- Servings: 6
- Calories: 621.4kcal/2599.8kJ (per serving)
- Fat: 54.3g (per serving)
- Carbs: 13.8g (per serving)
- Protein: 24.0g (per serving)
