When I still ate bread, one of my favorite brunch items was a bagel with cream cheese and smoked salmon π
Luckily I can still eat smoked salmon, which is packed with essential fatty acids and bioavailable protein, and I have found a great cream cheese swap to top my grain free flat-bread (check out my swaps)!
Iβve made a dairy free flatbread and a keto pizza before, if you want to check those out!
To make this you need:
1 grain free flatbread crust, my go-to is UnBun Foods π«
Sugar free marinara sauce (Raos marinara is yummy or check out my homemade recipe) π₯«
Finely chopped onion π§
Garlic powder and dried oregano πΏ
Salt and pepper π§
Capers οΏΌοΏΌοΏΌοΏΌοΏΌπΏ
Kite Hill Almond Ricotta Cheese π§
Smoked salmon π£- I love Vital Choice, but my guide to seafood is here
Micro greens and tomatoes and homemade spinach-tahini sauce for garnish πΏ
To make:
To make, begin by preheating your oven to 500Β° while you prepare your flatbread.
Spread your marinara sauce onto the pizza crust and season with dried oregano, salt and pepper. Add on the onion, and the capers. Next, distribute slices of the ricotta cheese onto the flatbread. Turn down the oven to 400Β°F!
Bake until the cheese browns and the crust becomes slightly crispy! This usually takes 15 minutes.
While the pizza is in the oven, make the spinach tahini sauce, the recipe can be found here!
Top with smoked salmon, tomato slices, micro greens and more capers. Drizzle with the tahini spinach sauce and enjoy π
