Method

Oven preparation: Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. For a crispier crust, bake on a hot pizza stone.

Ingredient preparation: Shred the mozzarella cheese (if not pre-shredded), grate the Parmesan cheese, and finely chop the fresh basil.

Cheese melting: In a large microwave-safe bowl, combine 150 g of the mozzarella and the cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (1-2 minutes total). Do not overcook.

Dough formation: Add the egg, almond flour, coconut flour, garlic powder, oregano, salt, and pepper to the melted cheese mixture. Stir thoroughly with a spatula or mix in a food processor with the dough blade. The dough will be soft and slightly sticky.

Shaping: Let the dough cool slightly to make it easier to handle. Transfer to the prepared baking tray. Using wet hands or a sheet of plastic wrap on top, press or roll the dough out into a rectangle or oval, about 6 mm (0.25 inch) thick.

Initial baking: Bake for 5 minutes. Remove from the oven and use a fork to gently pop any large air bubbles.

Final topping and baking: Sprinkle the surface with the remaining 50 g mozzarella and Parmesan cheese. Return to the oven and bake for 5-7 more minutes, or until the edges are golden and the cheese is bubbling.

Serving: Finish with chopped basil if desired. Serve warm with Salsa, Keto-Friendly or Marinara Sauce, Keto-Friendly for dipping.

Refrigerate: Store leftover garlic bread in an airtight container in the fridge for up to 4 days. Reheat in a preheated oven at 180°C (350°F) for 5-6 minutes to restore crispness.

Freezing: Let the bread cool completely, then slice into portions. Wrap tightly or place parchment between slices and store in a ziplock or freezer-safe container for up to 2 months. Reheat from frozen in a 200°C (400°F) oven for 8-10 minutes.