Spicy Ranch Crackers

This low carb thing means I can't have bread, or bread like things on a regular basis...or ever if I want to stay below my carb amount. That's not ok for me. I love bread and I love bread things. 

I'm also a snacker. I like to have snacks with crackers, cheese and salami. Enter Spicy Ranch Crackers.

These are fantastic! It's basically the Fat Head Pizza dough recipe with some different flavor. I have found my cracker. So many options here. Instead of ranch you could use garlic salt. You can use Italian seasoning. You could use a sugar substitute and cinnamon. The list goes on.

The making of the dough was tough for me. This is the first time I've worked with mozzarella and almond flour in a dough like scenario. It was tough to mix and get incorporated. After reading on it I discovered I just gave up too early. They still turned out fine.

I also cooked mine longer. I like a crunchy, crispy cracker. Some may have been cooked too long, but they were still good. They also don't stay crispy after you store them. I pop them into our toaster oven at work and they crisp right up.

Spicy Ranch Crackers
Recipe from the fabulous blog: https://thatlowcarblife.com/spicy-ranch-crackers/

2 cups grated mozzarella

2 tablespoons cream cheese
3/4 cup almond flour
1 large egg
1 tablespoon ranch seasoning mix
1/2 teaspoon red pepper flakes

Preheat oven to 425 degrees.

Add the mozzarella and cream cheese to a large microwave safe bowl and microwave in 30 second intervals until melted.

Stir the cheese until smooth and stir in the almond flour, egg, ranch seasoning, and red pepper flakes.

Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out to about 1/4 inch thick.

Use a sharp knife or pizza cutter to cut the dough into 1-inch square pieces yielding about 60 pieces.

Transfer the crackers to a parchment lined baking sheet.

Bake for 5 minutes, flip the crackers, and bake for 5 minutes more.

Cool before serving.