Ingredients:

  • 1.5 cups low moisture mozzarella cheese
  • 2 ounces cream cheese (block form)
  • 1 cup almond flour
  • 1 large egg
  • 1 teaspoon baking powder
  • ⅛ teaspoon black pepper
  • ½ teaspoon dried rosemary (crushed)
  • 1 tablespoon golden flax meal (optional)
  • 2 tablespoons pesto
  • 1 cup Gorgonzola cheese (crumbled)
  • 1 cup fresh blueberries
  • 3 slices prosciutto (torn into pieces)
  • 2 tablespoons chopped walnuts (optional)
  • 2 teaspoons fresh parsley (finely chopped)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, combine shredded mozzarella and cream cheese. Microwave for 20 seconds, stir, and microwave for another 20 seconds until slightly melted.
  3. Add the egg to the cheese mixture and thoroughly mix using a fork.
  4. Add almond flour, baking powder, rosemary, and black pepper. Mix until fully incorporated.
  5. Place the dough between two pieces of parchment paper and roll it to at least ¼ inch thick. Poke holes with a fork.
  6. Transfer the parchment-covered dough to the baking pan or stone, then remove the top parchment paper.
  7. Bake for 8-10 minutes until lightly golden.
  8. Spread the pesto, then layer Gorgonzola, blueberries, walnuts (if using), and prosciutto pieces on top.
  9. Return to the oven and bake for another 8-10 minutes until cheese is melted and bubbly.
  10. Remove from the oven, garnish with cracked pepper and fresh parsley. Slice and enjoy!