Flatbread Tacos - Low Carb & Gluten Free

This weekend was a busy one. We are doing serious spring cleaning and decluttering of our home. It's amazing how much "stuff" one collects over the years. We literally worked most of our waking hours and hope to finish up in the next couple of weeks.

On my way home this evening I thought about picking something up to grill for dinner since it was so warm out today but when I stopped at the store, I changed my mind and decided to make Flatbread Tacos using my low carb "Cheese Head Crust" as the flatbread base and then top it with taco seasoned ground beef (using my home made taco seasoning), shredded cheese, lettuce and tomatoes. We added sour cream, diced avocado and a bit of salsa to ours right before eating. It turned out really delicious. It was a cross between a taco and a pizza. You can top it with whatever you normally top your tacos with. The possibilities to top this flatbread/crust with are endless. I snapped a few photos below and included the easy peasy recipe. Enjoy!

Flatbread Tacos

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup almond flour

1/4 cup finely grated Parmesan (powdery style)

1/8 teaspoon salt

Dash garlic powder

1/2 teaspoon dried Italian seasoning

1 large egg

1 tablespoon olive oil (to oil hands before pressing out dough)
Cooked taco seasoned beef (1 pound ground beef cooked w/ my taco seasoning)
1 cup shredded cheddar or Mexican style cheese (I used Sargento Mexican Blend)

Desired toppings (diced tomatoes, shredded lettuce, avocado, sour cream, salsa, etc.)

DIRECTIONS:

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet. Oil hands with olive oil and press dough out into desired shape (round, oval or rectangular) until about ¼-inch thick (approximately 11" x 13"). Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 15 minutes or until golden brown (rotate pan half way through for even browning). Remove crust and top with cooked taco beef and shredded cheese; bake an additional 5 to 7 minutes or until heated through and cheese melts. Top with tomatoes, lettuce, etc. Cut into squares and serve with salsa or sour cream, if desired.