Keto Mediterranean flatbread starts with a golden, cheesy almond flour crust and finishes loaded with pesto, Kalamata olives, tomatoes, and tangy goat cheese. It bakes up crisp at the edges, sturdy enough to hold by the hand, and ready in about 35 minutes. Each slice lands around 3.8 g net carbs with 11 g of protein.
The Best Keto Mediterranean Flatbread
Just thinking about this flatbread makes my mouth water. I can still taste the incredible version from a favorite local spot I used to frequent—it was my go-to order every single time! When I transitioned to a strict low-carb and gluten-free lifestyle, I knew I couldn’t live without it. So, I made it my mission to recreate that magic, and this recipe is the delicious result!
This flatbread features a savory, chewy “fathead” dough crust made from almond flour and mozzarella, topped with vibrant pesto, briny Kalamata olives, fresh tomatoes, and creamy goat cheese. It’s a flavor explosion that satisfies all those pizza cravings without the carbs. I absolutely love serving it with a side of my creamy Avocado Ranch Dressing for dipping!
Ingredients
• For the Crust:
• ¾ cup / 84g (2.96 oz) blanched almond flour
• 1 teaspoon garlic powder
• 1 teaspoon (5 ml / 0.2 fl oz) onion powder
• 1 teaspoon (5 ml / 0.2 fl oz) Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1½ cups / 6 ounces shredded low-moisture, part-skim mozzarella cheese
• 1.5 ounces / 3 tablespoons (45 ml / 1.5 fl oz) full-fat cream cheese, softened
• 1 large eggFor the Toppings:
• 2 tablespoons pesto
• ¼ cup / 40g (1.41 oz) pitted and halved Kalamata olives
• ¼ cup / 50g (1.76 oz) diced tomatoes
• A few thin slices red onion
• ⅓ cup / 50g (1.76 oz) crumbled fresh goat cheese
• 5 fresh basil leaves, thinly sliced, for garnish
Instructions
1. Directions1. Prepare your oven and pan. Preheat the oven to 425°F / 220°C. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.2. Mix the dry . In a medium mixing bowl, whisk together the almond flour, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.3. Melt the cheeses. Place the shredded mozzarella and softened cream cheese in a large, microwave-safe bowl. Microwave on high for 1 minute. Remove and stir, then microwave for another minute until fully melted and combined.4. Form the dough. Add the almond flour mixture and the egg to the bowl of melted cheeses. Using your hands or a sturdy spatula, quickly mix until a uniform dough forms. If the dough becomes too stringy to work with, microwave it in 30-second bursts to soften.5. Shape the crust. Transfer the dough to the prepared baking sheet. Spread it into a thin, even layer, covering most of the pan. You can place another sheet of parchment on top and use a rolling pin for a perfectly even crust.6. Par-bake the crust. Bake for 10 to 12 minutes, until the crust is firm and golden brown. Keep an eye on it; if large bubbles form, carefully pop them with a toothpick or fork.7. Add toppings and finish baking. Remove the crust from the oven. Spread the pesto evenly over the surface. Scatter the Kalamata olives, diced tomatoes, red onion slices, and crumbled goat cheese on top. Return the flatbread to the oven and bake for an additional 10 minutes.8. Garnish and serve. Let the flatbread cool for a few minutes before topping with fresh, sliced basil. Slice and serve immediately.
Nutritional Information
• Serves: 8 | Prep time: 10 minutes | Cook time: 24 minutesPer Serving: Calories: 201 | Fat: 16 g (0.56 oz) | Protein: 11 g (0.39 oz) | Total Carbs: 5.2 g (0.18 oz) | Dietary Fiber: 1.4 g (0.05 oz) | Net Carbs: 3.8 g (0.13 oz)
Pro Tips
• for Perfect Flatbread
• To prevent the dough from sticking to your hands, lightly grease them with a bit of olive oil or avocado oil before mixing and spreading the dough.
• For an extra crispy crust, prick the dough all over with a fork before the first bake. This helps prevent bubbling and allows steam to escape.
• Feel free to customize your toppings! Crumbled feta, sun-dried tomatoes, or roasted red peppers are all fantastic low-carb additions.
• Leftovers are delicious! Store in an airtight container in the refrigerator for up to 1 week. Reheat in a 250°F / 120°C oven or an air fryer to restore the crust’s crispness.
FAQ
Q: Why is my keto flatbread dough so sticky
A: The “fathead” dough, made with melted mozzarella, can be sticky. The recipe suggests lightly greasing your hands with olive or avocado oil to prevent sticking. If the dough becomes too stringy, microwaving it in 30-second bursts will help soften it and make it easier to work with.
Q: How can I get an extra crispy crust
A: For an extra crispy crust, the recipe recommends pricking the dough all over with a fork before its first bake (par-baking). This allows steam to escape and helps prevent large bubbles from forming, resulting in a firmer, crispier base.
Q: Can I customize the toppings on this flatbread
A: Yes, this flatbread is very customizable! The recipe suggests trying other low-carb additions like crumbled feta cheese, sun-dried tomatoes, or roasted red peppers to suit your taste.
Q: What is the best way to reheat leftover flatbread
A: To keep the crust crispy, store leftovers in an airtight container in the fridge. Reheat slices in an oven preheated to 250°F / 120°C or in an air fryer until warm. This method is much better than a microwave for restoring the original texture.
Pro Tips
- Lightly grease your hands with olive or avocado oil before mixing and spreading the dough — the cheese-based dough is sticky and oil keeps it workable.
- Prick the dough all over with a fork before the first bake to let steam escape and prevent large bubbles; pop any that form anyway with a toothpick.
- If the dough becomes too stringy to work with while mixing, microwave it in 30-second bursts to soften it back into a spreadable state.
- Par-bake the crust until firm and golden before adding toppings — a soft base turns soggy under the pesto and tomatoes.
- Reheat leftovers in a 250°F (120°C) oven or an air fryer to restore the crust's crispness rather than microwaving them soft.
Frequently Asked Questions
Can I make this keto flatbread ahead of time?
Yes — bake the plain crust ahead and add the toppings when you are ready to serve, or store the finished flatbread in an airtight container in the refrigerator for up to 1 week.
Is this Mediterranean flatbread keto?
Per serving it has 5.2 g total carbs with 1.4 g fiber, about 3.8 g net carbs, plus 11 g protein. The crust is almond flour and melted cheese rather than wheat, which keeps it low-carb.
Can I change the toppings?
Absolutely — crumbled feta, sun-dried tomatoes, and roasted red peppers are all fantastic low-carb additions. Keep the par-bake step the same so the crust stays crisp.
How do I keep the crust from sticking to my hands?
Grease your hands lightly with olive or avocado oil before mixing and spreading the dough, and spread it on parchment for clean handling and easy cleanup.
Recipe card below.
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Ingredients
Method
- Directions1. Prepare your oven and pan.
- Preheat the oven to 425°F / 220°C.
- Line a large, rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup. 2.
- Mix the dry .
- In a medium mixing bowl, whisk together the almond flour, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined. 3. Melt the cheeses.
- Place the shredded mozzarella and softened cream cheese in a large, microwave-safe bowl. Microwave on high for 1 minute.
- Remove and stir, then microwave for another minute until fully melted and combined. 4.
- Form the dough.
- Add the almond flour mixture and the egg to the bowl of melted cheeses.
- Using your hands or a sturdy spatula, quickly mix until a uniform dough forms. If the dough becomes too stringy to work with, microwave it in 30-second bursts to soften. 5.
- Shape the crust.
- Transfer the dough to the prepared baking sheet.
- Spread it into a thin, even layer, covering most of the pan. You can place another sheet of parchment on top and use a rolling pin for a perfectly even crust. 6. Par-bake the crust.
- Bake for 10 to 12 minutes, until the crust is firm and golden brown.
- Keep an eye on it; if large bubbles form, carefully pop them with a toothpick or fork. 7.
- Add toppings and finish baking.
- Remove the crust from the oven.
- Spread the pesto evenly over the surface. Scatter the Kalamata olives, diced tomatoes, red onion slices, and crumbled goat cheese on top. Return the flatbread to the oven and bake for an additional 10 minutes. 8.
- Garnish and serve.
- Let the flatbread cool for a few minutes before topping with fresh, sliced basil.
- Slice and serve immediately.
