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Keto Mediterranean Flatbread – vegetarian recipe
Stav Kogan

Keto Mediterranean Flatbread

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 201
Ingredients Method Nutrition

Ingredients
  

For the Crust
  • ¾ cup (84 g / 2.96 oz) blanched almond flour
  • 1 teaspoon (5 ml / 0.2 fl oz) 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 (30 ml / 1 fl oz) pesto
  • ¼ cup (40 g / 1.41 oz) pitted and halved Kalamata olives
  • ¼ cup (50 g / 1.76 oz) diced tomatoes
  • A few thin slices red onion
  • ⅓ cup (50 g / 1.76 oz) crumbled fresh goat cheese
  • 5 fresh basil leaves, thinly sliced, for garnish
  • 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.

Method
 

  1. Directions1. Prepare your oven and pan.
  2. Preheat the oven to 425°F / 220°C.
  3. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup. 2.
  4. Mix the dry .
  5. 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.
  6. Place the shredded mozzarella and softened cream cheese in a large, microwave-safe bowl. Microwave on high for 1 minute.
  7. Remove and stir, then microwave for another minute until fully melted and combined. 4.
  8. Form the dough.
  9. Add the almond flour mixture and the egg to the bowl of melted cheeses.
  10. 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.
  11. Shape the crust.
  12. Transfer the dough to the prepared baking sheet.
  13. 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.
  14. Bake for 10 to 12 minutes, until the crust is firm and golden brown.
  15. Keep an eye on it; if large bubbles form, carefully pop them with a toothpick or fork. 7.
  16. Add toppings and finish baking.
  17. Remove the crust from the oven.
  18. 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.
  19. Garnish and serve.
  20. Let the flatbread cool for a few minutes before topping with fresh, sliced basil.
  21. Slice and serve immediately.

Nutrition

Calories: 201kcalCarbohydrates: 5.2gProtein: 11gFat: 16g

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