INGREDIENTS
8 oz
shredded mozzerella (about 2 cups)
2 oz
cream cheese
1
egg (the dough mixes easier if it is room temperature)
1/3 cup
each coconut flour (almond flour, and ground golden flax seed)
1 tbsp
baking powder
1/2 tsp
salt
2 tbsp
butter (softened)
1 clove
garlic (crushed (I press through a garlic press))
1 tsp
herbs de provence or any combination of dried herbs
sea salt