Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a mixing bowl, combine 1 1/2 cups almond flour, 2 teaspoons baking powder, and 1/2 teaspoon garlic powder. Set the dry mixture aside.
• In a microwave-safe bowl, combine 2 cups shredded mozzarella and 1 1/2 tablespoons cream cheese. Microwave in 30-second intervals, stirring between intervals, until the cheeses are fully melted and smooth.
• Let the melted cheese cool for about 30 seconds, then add the 2 beaten large eggs and stir until fully combined and smooth. (If the cheese is very hot, add a small spoonful of the cheese mixture to the eggs first to temper them, then combine.)
• Gradually add the dry almond flour mixture to the cheese-and-egg mixture, stirring until a dough begins to form. When it becomes difficult to stir, use your hands or a spatula to knead until the dough is uniform. If the dough is too sticky to handle, dust your hands and the work surface with a small amount of the almond flour.
• Transfer the dough to the parchment-lined baking sheet and press it into a flat rectangular shape of even thickness.
• Bake for 15 minutes, or until the flatbread is golden brown. Remove from the oven and let cool slightly before slicing and serving.