Here is another awesome use for the low carb lavash bread. This Cheesy Herb and Onion Lavash Bread is a crispy, cheesy, herby bread that is perfect as a side dish to your favorite zoodle recipe. Use this recipe in any place where you would generally serve garlic bread. I prefer the lavash when it is cooked as in this recipe or these lavash crackers, uncooked it is a little too thick and lacking flavor to use as a wrap for my sandwiches, but to each their own. We served this with sausage and alfredo zoodles that you can see in the background. I love my spiralizer, it makes easy work of zoodles and my kids think it is fun to use and watch the zoodles come out. Try this out when you need a garlic bread fix!
Recipe Notes for Cheesy Herb and Onion Lavash Bread
- When using hearty dried spices put the amount needed in your palm and use the thumb of your other hand to crush the herbs into your palm before adding it to your dish. This prevents and large pieces from ending up in your finished product and wakes up the flavor of the herbs.
- Keep a close eye on the bread, it goes from perfect to burnt VERY quick. My time was about 7 minutes
- Cut it quickly after coming out of the oven. If you let it cool too much it will be harder to cut.
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Low Carb Cheesy Herb and Onion Lavash Bread
Ingredients
- 1 cup parmesan cheese grated
- 2 tablespoons butter softened
- pinch rosemary dried and crushed
- pinch thyme dried and crushed
- pinch crushed red pepper flakes
- 1 rectangle Josephs Flax, Oat Bran & Whole Wheat Square Lavash
- few slices onion very thinly sliced
- sprinkle garlic powder
- coarse sea salt
Instructions
- Preheat your oven to 400°. Mix together the cheese, butter, crushed rosemary, crushed thyme, and red pepper flakes.
- Spread the softened cheese/butter mixture on to the lavash using a spatula or your fingers. Evenly distribute all the way to the ends of the bread. Top with a few very thin slices of onion, a sprinkle of garlic powder and place on a silicone mat or parchment paper on a baking sheet.
- Bake for 5-8 minutes until the cheese is bubbly and the edges of the lavash are golden brown. Sprinkle with sea salt, cut into triangles or rectangles and serve.
