Broccolli Flatbread Cheddar Melts

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 08/18/2020, viewed by 1308 , 0 Comments
yield3 portionstotal time35m

Grilled cheese without the processed carbs.

What you will need

1 crown Broccoli

100g Almond Flour

4 Eggs

1 tsp Dried Oregano

Salt

Black Pepper

4 oz. Shredded Cheddar

(Nutritional facts 348 calories, 22.44 g fat, 24.35 g carbohydrates, 13.54 g protein, 673 mg cholesterol, 918 mg sodium)

How to cook

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Preheat oven to 400°F

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 the base of the stem where it tends to dry out and toughen. Chop the broccoli crowns roughly so that it will fit easily in a food processor.

Remove any tough or blemished portions of the broccoli, particularly around the base of the stem where it tends to dry out and toughen. Chop the broccoli crowns roughly so that it will fit easily in a food processor.

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lse several times to chop the broccoli into small chunks. If you don't have a good blender or a food processor, you can certainly chop the broccoli finely by hand, but it will take awhile.

Place the chopped broccoli in the hopper of a blender or food processor. Pulse several times to chop the broccoli into small chunks. If you don't have a good blender or a food processor, you can certainly chop the broccoli finely by hand, but it will take awhile.

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Place the finely chopped broccoli in a large mixing bowl.

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Add the almond flour.

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Add a pinch or two of salt and a few turns of black pepper.

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Add the eggs and mix well.

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 mat. Without a liner, it's extremely difficult to remove the flatbread from the pan without damaging it. Spread the dough out to form a large rectangle, a little less than 1/4" thick. Smooth the surface and edges.

Spread the mixture out on a baking sheet lined with parchment or a silicone mat. Without a liner, it's extremely difficult to remove the flatbread from the pan without damaging it. Spread the dough out to form a large rectangle, a little less than 1/4" thick. Smooth the surface and edges.

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 beginning to brown. The bottom of the flatbread should be golden to dark brown.

Bake on the middle rack for about 25 minutes. The surface should be dry and beginning to brown. The bottom of the flatbread should be golden to dark brown.

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t burning your fingers, flip the mat quickly onto a cutting board. Gently peel the liner from the flatbread. It will be a little sticky, but should peel away cleanly if you're careful. If this is too difficult, you might need to put it back in the oven for 5-10 minutes. Slice into even rectangles of desired size.

After a little cooling period, or once you can pick up the pan liner without burning your fingers, flip the mat quickly onto a cutting board. Gently peel the liner from the flatbread. It will be a little sticky, but should peel away cleanly if you're careful. If this is too difficult, you might need to put it back in the oven for 5-10 minutes. Slice into even rectangles of desired size.

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Top on a slice of flatbread with some cheddar cheese and cover with another.

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o melt the cheese.

Return the baking sheet to the oven for about 5 minutes, just long enough to melt the cheese.

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