SCD Recipe: Parmesan Flat Bread

This was supposed to be my crackers recipe. It didn’t get crispy, but it did make a pretty good flat bread, so I decided to post my recipe anyway.

Ingredients:

1 cup dry curd cottage cheese
2 eggs
1/4 cup water
1 cup almond flour
1 cup grated Parmesan cheese
2 tsp salt

Preheat oven to 350 degrees.

Place dry curd cottage cheese in blender along with the eggs and water. Blend until smooth – a few minutes. Add cheese, blend until cheese is mixed in.

Pour mixture into a bowl. 

Stir in almond flour and salt.

Line a baking sheet with parchment paper.

Spread mixture as thin as possible on the parchment paper – about an 1/8 inch thick.

Place in oven for 20 – 25 minutes – until dough is firm.

Reduce heat to 300 degrees. Bake for another 30 minutes or so or until flatbread is golden brown – just keep an eye on it. You can bake it for quite a long time – just make sure it doesn’t burn. You could even reduce heat to 275 degrees – this part is just to get the bread to dry out and brown.

Tear into pieces and it is ready.

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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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