Rolled the dough out into an 8-inch (20 cm) square - placed on parchment and covered with plastic

Brushed with olive oil, covered with garlic (bottled kind) and Cheddar on top

Hot out of the oven...Slice into 8 strips and cut those strips in half for 16 servings


Wherever you would serve garlic bread, this would be a good stand-in.  Using the Miracle Dough, the inside is soft and the outside crust on the bottom is crispy.  You can almost imagine these being real bread sticks and they taste a whole lot better than some real bread sticks that I have eaten.  To reheat the next day, simply nuke one bread stick 15 seconds or place them in a moderate oven for 5 to 10 minutes....keep an eye on them.  The oven method will crisp up the bread sticks again on the bottom.  Nuking them will ensure the bread sticks are soft.  Both ways they are ever so yummy!

Miracle Dough (for seasoning I only used 1/4 tsp Montreal Chicken Seasoning)
1 tbsp olive oil (15 mL)
2 tsp garlic (10 mL)
  (the bottled kind)*
1 cup grated Cheddar cheese (250 mL)
1 tbsp chopped green onions (15 mL)
  (green part only)

Preheat oven to 400°F (200°C).   Grease a cookie sheet.

Prepare Miracle Dough.  Place dough ball on parchment paper and cover with plastic wrap.  With a heavy rolling pin roll out to 8-inch (20 cm) square. Remove plastic wrap and invert onto prepared cookie sheet.

Brush dough with olive oil and spread garlic over the entire surface.  Sprinkle evenly with grated Cheddar cheese (use a little more, if needed).  Bake 10 minutes.  Check the underside to make sure it is not getting too dark and Loosen the edges with a metal spatula.  If the top still looks too doughy, raise the shelf in the oven and bake another 2 minutes.  Sprinkle with green onions.

Helpful Hint:  *Alternatively increase garlic powder in the Miracle Dough to taste.

Yield:  16 servings
1 serving
134.4 calories
6.6 g protein
11.0 g fat
0 g fiber
2.0 g net carbs

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