This low-carb caramelized onion, pear and brie flatbread recipe combines savory and sweet flavors to make the best flatbread ever! The caramelizing brings out the sweetness of the onions which combines beautifully with the sweetness from the pears. This sweetness is offset by the savory flavor of the thyme, brie and black pepper. Add to this a gorgeous thin flatbread, perfectly crisp on the edges and your family and friends won’t care that it’s low-carb. They will just keep asking for more!
I have been playing around with mozzarella dough a lot lately. The idea of mozzarella dough is that the stretchiness of the mozzarella makes the dough almost like gluten loaded wheat dough. I find that this dough works quite well and have tried different variations and combinations and ways of making it. Some of them required a microwave, which I don’t have as a personal choice. I found that a double boiler works quite well for this recipe. It melts the cheese in a controlled fashion so it doesn’t burn before it reaches the temperature that turns it into that stretchy, satisfying dough we have all been waiting for!
Don’t worry about the carb content of the pear! I know pears are fruit and fruit has lots of fructose. This recipe uses only a quarter of a pear for the whole flatbread. We used a vegetable peeler to slice the pear super thinly so we could arrange it over the entire flatbread. The pear is as beautiful as it is tasty. Yes, the pear adds a few carbs, but when you calculate the amount added per piece of flatbread it’s really fairly low.
I really can’t begin to explain how good this low-carb caramelized onion, pear and brie flatbread is. If you like fruit and brie, try it out. I like it better than any flatbread I have ever had-low–carb or not.
- 2 cups part skim mozzarella cheese, grated
- 3/4 cup almond flour
- 2 Tablespoons cream cheese
- 1/2 teaspoon salt
- 1/8 teaspoon dried thyme
- 1 Tablespoon butter
- 1 medium red onion
- 1 teaspoon balsamic vinegar
- 1/4 medium pear, unpeeled, sliced very thinly with vegetable peeler
- 4 ounces brie, cut into 1/4 inch slices
- 1 teaspoon fresh thyme leaves
- sea salt and freshly ground pepper
- Preheat oven to 425ºF. Cut two pieces of parchment paper about 2 inches larger than a 12 inch pizza pan.
- Prepare a double boiler. A pot partially filled with water with a mixing bowl that fits on top works perfectly. Over high heat, bring the water in the pot to a simmer, then turn heat to low.
- Add the mozzarella cheese, almond flour, cream cheese, salt and dried thyme to the "bowl" part of the double boiler. Place the bowl over the pot of simmering water and stir ingredients continuously. Be careful not to get burned by the steam. I hold the bowl with a silicone oven mit.
- As the cheese melts, the ingredients will start holding together. When it develops a "doughy" appearance, remove from heat and turn onto a piece of parchment paper.
- Kneed the dough to completely mix the ingredients.
- Form dough into a ball, then pat into a disk in the center of the parchment paper. Place the other piece of parchment paper on top and roll out the dough into a 12 inch circle using a rolling pin.
- Remove the top sheet of parchment paper. Place the lower sheet containing the dough onto the pizza pan. Using a fork, gently puncture the dough all over to prevent large bubbles from forming.
- Place pizza pan in preheated oven and bake for 6-8 minutes, or until it turns golden brown. Watch carefully to prevent burning. Remove and place pan on a cooling rack.
- Decrease oven heat setting to 350ºF.
- Melt butter in a heavy medium skillet over medium heat.
- When butter stops bubbling, add red onions. Sprinkle lightly with salt.
- Cook onions, stirring frequently until they begin to brown on the edges. Turn heat to low and continue to cook, stirring occasionally, until onions are deep brown and caramelized. Add the vinegar a stir a few minutes or until it reaches a syrupy consistency. Remove from heat and spread evenly over the flatbread.
- Arrange the pear and brie cheese over the caramelized onions. Sprinkle with the fresh thyme leaves and lightly with sea salt and pepper.
- Place flatbread in the oven and bake 5- 8 minutes, checking frequently, until the cheese has melted.
- Remove from oven and let cool 5 minutes before cutting and serving.
- Calories: 224
- Fat: 18 grams
- Carbs: 5.8 grams
- Protein: 12.5 grams
- Fiber: 1.6 grams
- Net Carbs: 4.2 grams