to tell you how delicious it was and what great texture I got. I made it into a Chicago style pizza. I can see this for sandwiches and all kind of things. I am
reposting the recipe and I hope you all give it go.
LOW CARBQUIK ARTISAN FLATBREAD OR BUNS
8 ounces cream cheese, softened
4 eggs
1 1/2 cups Carbquik
1/4 cup parmesan cheese
1 teaspoon baking powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash pepper
1 teaspoon freeze-dried green onions or chives, optional
1 clove garlic, minced
4 teaspoons granular Splenda or equivalent liquid Splenda
4 ounces mozzarella cheese, shredded
1 tablespoon olive oil
Line an 11x17" sheet pan with parchment paper. In a medium bowl, whisk together the cream cheese and eggs until smooth. Whisk in remaining ingredients except mozzarella cheese and olive oil until a smooth batter forms. Stir in mozzarella cheese with a spoon. Spoon batter into pan and spread evenly. Bake at 350º 20-30 minutes until golden brown. Remove from oven and brush with olive oil. Remove from pan and cool on rack. Cut into 12-16 pieces.
Or, use batter to fill 12 muffin top pan cups. Bake at 350º about 17 minutes.
Makes 12-16 servings
Can be frozen
Per 1/12 Recipe: 180 Calories; 15g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs
Per 1/16 Recipe: 135 Calories; 11g Fat; 7g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs
This is a Carbquik version of SherrieLee's Artisan Flat Bread. It's very good and comes out a little thicker than SherrieLee's. I was able to split a piece into two thin pieces with a long sharp knife and it made a nice meatloaf sandwich. The original recipe was cut into 12 pieces, but I found it easier to cut mine into 16 and they're still big enough for a good size sandwich or even an individual pizza crust. The freeze-dried chives were my addition.
