Egg Salad Open Face Sandwich with Flatbread

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Flatbread:
1 1/4 cups soy flour-sifted
1/2 tbsp. baking powder
1/2 tsp. salt
1 tbsp. onion or garlic powder
1 cup warm water
1/4 cup olive oil

Egg Salad:
12 hard boiled eggs - cooked in boiling water for 13 minutes
1 cup mayonnaise
1 Stalk celery - diced
Salt and pepper to taste
1/2 medium tomato (approximately 1/2 cup) - diced
2 cups shredded iceberg lettuce
10 bacon slices- cooked crisp and diced

Flatbread Preparation - Makes 8 slices (3-4 inches in diameter). Approximately 2-3 net carbs per slice:
Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula. With well soy floured fingers, roll dough into ball on countertop (you do not have to knead bread). Pinch off half-dollar size balls of dough (remember keep fingers floured). Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week.

Egg Salad Sandwich Preparation:
In large pot bring water to rolling boil and add eggs. Cook 13 minutes. Remove eggs from pot and run under cool water. Peel hard boiled eggs and through egg slicer two times each. Mix eggs with mayonnaise and diced celery in large bowl. Salt and Pepper to taste. Top each slice of warm flatbread with 1/4 cup lettuce and 1/2 cup egg salad. Top with diced tomato and diced bacon. Garnish with slice of banana pepper and pickle.

Yields 8 servings - approximately 3.5 net carbs per serving