Servings: 6

1 cup shredded mozzarella (or other) cheese 1 cup shredded mozzarella (or other) cheese
3 cups All-Purpose Baking Mix 3 cups All-Purpose Baking Mix
1 teaspoon xanthan gum 1 teaspoon xanthan gum
1 teaspoon aluminum-free baking powder 1 teaspoon aluminum-free baking powder
1¼ teaspoons sea salt, divided 1¼ teaspoons sea salt, divided
1 teaspoon onion powder 1 teaspoon onion powder
½ teaspoon garlic powder ½ teaspoon garlic powder
1½ teaspoons dried rosemary, crushed 1½ teaspoons dried rosemary, crushed
1½ teaspoons dried oregano 1½ teaspoons dried oregano
½ cup black olives or kalamata olives, chopped or finely diced ½ cup black olives or kalamata olives, chopped or finely diced
¼ cup sundried tomatoes, finely sliced ¼ cup sundried tomatoes, finely sliced
6 tablespoons extra-virgin olive oil, divided 6 tablespoons extra-virgin olive oil, divided
2 tablespoons white vinegar or apple cider vinegar 2 tablespoons white vinegar or apple cider vinegar
2 eggs, separated 2 eggs, separated

Preheat oven to 375°F. Grease a baking sheet
In a food chopper or food processor, pulse the cheese until reduced to small granules, about the size of couscous.
In a medium bowl, combine the processed cheese, baking mix, xanthan gum, baking powder, 1 teaspoon of the salt, the onion powder, garlic powder, rosemary, oregano, olives, and tomatoes. Mix well. Add 2 tablespoons of the oil and the vinegar and mix quickly.  Set aside.
In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff. Blend in the egg yolks and 2 tablespoons of the remaining oil at low speed. Pour into the reserved dough mixture and mix together with a spoon.
Place the dough into the baking sheet and, using your hands, shape into an 11" x 12" rectangle. Alternately, cover the dough with parchment paper and use a rolling pin to roll the dough ½ inch thick.
Bake for 10 minutes. Remove from the oven and, using the blunt handle of a wooden spoon or other small rounded instrument, make small depressions in the surface every inch or so.  Brush the surface with the remaining 2 tablespoon oil and sprinkle with the remaining ¼ teaspoon of salt.  Bake for an additional 8 minutes, or until lightly browned.
Use a pizza cutter or knife to cut the flatbread into six 4" x 6" pieces.

Nutrition (per piece): 545 calories, 19 g protein, 19 g carbohydrates, 47 g total fat, 7 g saturated fat, 11 g fiber, 905 mg sodium.  Net carbs: 8 grams!  (19-11=8)  Nutrition (per piece): 545 calories, 19 g protein, 19 g carbohydrates, 47 g total fat, 7 g saturated fat, 11 g fiber, 905 mg sodium.  Net carbs: 8 grams!  (19-11=8)
The sequence of adding the ingredients must be followed as written to avoid the occasional "bakers ammonia" effect.  The sequence of adding the ingredients must be followed as written to avoid the occasional "bakers ammonia" effect.