This easy to make flatbread is made from corn, but it's still low-carb! Flatbread makes great appetizers for game days or a simple and quick dinner.
It's a snap to make and top with your favorite Mexican toppers, like a pizza. The secret is in the corn muffin mix.
3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
2 Tablespoons Oil
1 Large or extra large Egg white (approximately 1/4 cup)
3 Tablespoons Water
Preheat oven to 350°. Coat a cookie sheet lightly with non stick cooking spray or place a piece of parchment on it. In small bowl, combine all ingredients and stir until well mixed.
Bake for 12-14 minutes. Let cool and slice in half. Top with all your Mexican favorites, like guacamole, melted cheese, hot taco spiced meat, salsa, and lettuce.
Makes 4 servings, 4 net carbs each.