Keto Tortilla/Wrap/Pizza Base Recipe 

Here's the perfect recipe if you like your wraps to be more robust - really foldable, not breaking or tearing and just perfect for any wetter fillings. 
Equipment needed: kitchen scales 

Ingredients (* available here at the Keto Store NZ)  
164g (2 Cups) Keto Flour Premix*
2 Tablespoons Baking Powder*
1 teaspoon of Salt 
240g Mozzarella Cheese
90g Soft cheese spread (for example: La vache qui rit in the images)
2 eggs room temperature 
1 tablespoon White Vinegar
2 tablespoons Olive Oil

Recipe Method: 
1 - Mix dry ingredients (flour, baking powder, salt)
2 - Microwave the cheeses until melted and well combined (around two lots of 30 sec)
3 - Add the melted cheese to the dry mixture and mix well for a good 3 minutes
4 - In a separate bowl mix together the room temperature eggs and the vinegar
5 - Combine the eggs with the melted cheese.
6 - The mixture will be a little runny at first therefore it will need a good kneading to combine all the ingredients together well.
HINT: the dough will be a little sticky, use the olive oil to make it easier to handle.
7- Roll dough between two sheets of baking paper until thin and cut to the desired circle size.
8- Cook over a hot plate or pan one minute each side or until golden brown

Storage: store in the freezer,  
Reheating: in a toaster or microwave
Serving suggestions: as a tortilla / wrap / pizza base 
The dough can also be used as a pizza base just top it with your favourite pizza toppings.

Acknowledgement: This recipe inspiration is from Zainab - give her a follow over on instagram at @Zainab_Okra - she's been making some amazing keto food and has plenty of examples to inspire your keto baking.


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