Gorgeous, tasty appetizer that will not even make high-carbers question the crust!  Seriously, it will fly at a party, as it did at my house.  This Miracle Dough Crust is super easy to roll out.  This is a fun appetizer to make and even more fun to serve it, as it is often a talking point, as people love it so much! 

Peppers Filling:

2 tbsp light-tasting olive oil (30 mL)

2 bell peppers, chopped

1/4 cup chopped onion (60 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

2 tsp dried parsley (10 mL)

1 tsp crushed garlic (5 mL)

  (bottled kind)

4 slices bacon, cooked and chopped

Cream Cheese Filling:

8 oz regular cream cheese, softened (250 g)

1/2 cup grated Mozzarella cheese (125 mL)

2 tbsp whipping cream (30 mL)

2 tbsp Parmesan cheese (30 mL)

Miracle Dough:

2 cups grated Mozzarella cheese (500 mL)

2 tbsp butter, melted (30 mL)

1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (250 mL) 

1 egg, fork beaten

1/4 tsp onion salt (1 mL)

1/4 tsp granulated garlic powder (1 mL)


Preheat the oven to 400°F (200°C). 


Peppers Filling:  In frying pan, in olive oil over medium heat, fry chopped peppers and onions until onions are browning and peppers are softer. Sprinkle with salt, pepper and parsley.  Stir in garlic and cook another minute or two. Keep some of the colorful peppers for decorating the top of the tart.  Set aside the rest in medium bowl along with chopped, cooked bacon.  Stir in cream cheese mixture. 

Cream Cheese Filling:  In food processor, process cream cheese, Mozzarella cheese, whipping cream and Parmesan cheese.  

Miracle Dough:  In microwave oven in microwaveable bowl, melt Mozzarella cheese along with butter.  This took almost 2 minutes in my 1200 Watt microwave oven.   Be careful when removing the bowl with molten cheese.  Place Gluten-Free Bake Mix 2, OR Keto Bake Mix on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Add a little coconut flour and knead briefly to form a soft dough.  Place on parchment paper and using a rolling pin, roll dough out to a 13 x 8-inch (33 x 20 cm) rectangle.  Form a lip with the edges.  Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet.  Spread with cream cheese and peppers mixture to fill entire area.  Bake 18 to 20 minutes or until crust is golden brown underneath. 

To serve:  Slice into squares for serving. 

Helpful Hint:  If making this the day before or earlier, remove from the refrigerator and place in a 200°F (93°C) oven and heat gently until warm.  Serve.  It will be as lovely as it was the first day it was made!

Yield:  16 servings

1 serving

189.9 calories

9.0 g protein

15.2 g fat

0.3 g fiber

3.9 g net carbs