This Low Carb Flatbread Recipe is a crispy and savory recipe, which is made with fathead dough and fresh arugula. It’s a restaurant-quality keto dinner, ready in about 25 minutes.
Low Carb Flatbread Recipe Ingredients
The Keto Dough Base
- 1 1/2 cups shredded mozzarella cheese (low-moisture, part-skim)
- 2 ounces cream cheese, cubed
- 3/4 cup superfine almond flour
- 1 large egg
- 1/2 teaspoon garlic powder (optional, for flavor)
The White Sauce
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
The Toppings
- 1 cup shredded whole milk mozzarella
- 3 tablespoons grated Parmesan cheese
- 2 cups fresh arugula or baby spinach
- 3 ounces thinly sliced prosciutto
- 1/2 small lemon (for squeezing)
- Freshly ground black pepper
How To Make Low Carb Flatbread Recipe
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit (200°C). Line a baking sheet with parchment paper.
- Make the dough: In a microwave-safe bowl, combine the 1.5 cups mozzarella and cream cheese. Microwave for 60-90 seconds, stirring halfway through, until fully melted. Stir in the almond flour, egg, and garlic powder. Knead with your hands (wet them slightly to prevent sticking) until a uniform dough ball forms.
- Shape the crust: Press the easy Keto dough onto the parchment-lined baking sheet. Use your hands or a rolling pin between two sheets of parchment to flatten it to a thickness of about 1/4 inch. You can make a circle, a rectangle, or free-form it.
- Prepare the sauce: In a small bowl, whisk together the olive oil, 1 teaspoon lemon juice, minced garlic, red pepper flakes, and salt.
- Season and Par-bake: Brush the top of the unbaked flatbread dough with the white sauce mixture. Bake the crust for 8 – 10 minutes, or until it is slightly golden brown.
- Melt the cheese: Remove the flatbread from the oven. Top evenly with the 1 cup shredded mozzarella and grated Parmesan cheese. Return to the oven for 3 – 5 minutes, or until the cheese is nicely melted and bubbly.
- Finish and Serve: Remove from the oven. Immediately top with the fresh arugula (or spinach) and slices of prosciutto. Squeeze a few drops of lemon juice over the entire thing (don’t soak it, just for acidity). Season with black pepper. Slice into 6 pieces and serve warm.
Recipe Tips
- Handling the Dough: This cheese-based dough (Fathead dough) is sticky. If it sticks to your hands, wet them with water or oil. If it sticks to the rolling pin, always use a sheet of parchment paper on top.
- Prosciutto Timing: This recipe adds the prosciutto after baking to keep it silky and delicate (like a salad pizza). If you prefer crispy prosciutto, you can add it in step 6 along with the cheese.
- The Lemon Squeeze: Don’t skip the final squeeze of lemon juice. The acid cuts through the rich fats of the cheese and olive oil, brightening the entire dish.
- Shred your own cheese: For the best melt, buy a block of mozzarella and shred it yourself. Pre-shredded cheese contains potato starch (carbs) to prevent caking and doesn’t melt as smoothly.
- Dough Thickness: Do not roll the dough too thin, or it may burn. A 1/4-inch thickness provides the perfect balance of chewy and crispy.
What To Serve With Low Carb Flatbread Recipe
This flatbread eats like a light pizza or a heavy appetizer.
- A crisp Caesar salad (skip the croutons)
- Roasted asparagus or broccolini
- A glass of dry white wine (like Sauvignon Blanc)
- Tomato soup (sugar-free)
How To Store Low Carb Flatbread Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The arugula will wilt, so it is best to store the baked bread separately from the fresh toppings if possible.
- Reheat: Reheat the flatbread slices in a toaster oven or air fryer at 350°F for 3-4 minutes to crisp up the crust. Microwave reheating will make it soggy.
- Freeze: You can freeze the par-baked crust (after step 5) for up to 1 month. Wrap tightly. Add toppings and finish baking when ready to eat.
Low Carb Flatbread Recipe Nutrition Facts
- Calories: 456
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 950mg
- Total Carbohydrates: 8g
- Dietary Fiber: 4g
- Sugar: 1g
- Protein: 27g
- Net Carbs: 4g
Nutrition information is estimated per slice (1/6th of flatbread).
FAQs
Can I use a different dough?
If you prefer a nut-free option, you can look up a “Chicken Crust” or “Cauliflower Crust” recipe, but this Almond Flour/Cheese dough provides the most bread-like texture.
Is this Keto?
Yes. With only 4g of net carbs per slice and high healthy fats, this fits perfectly into a ketogenic diet.
Can I use tomato sauce?
Yes. You can swap the white garlic sauce for a sugar-free marinara (like Rao’s) if you want a traditional red pizza vibe
Low Carb Flatbread Recipe
Description
An elegant Italian-style flatbread featuring a garlic-olive oil sauce, melted mozzarella, and fresh prosciutto and arugula topping on a keto-friendly crust.
Ingredients
Instructions
- Preheat oven to 400°F.
- Make Dough: Melt cheeses; mix with flour/egg. Press onto baking sheet (1/4″ thick).
- Make Sauce: Whisk oil, lemon, garlic, and spices.
- Bake: Brush dough with sauce. Bake 8-10 mins.
- Melt: Top with mozzarella/parmesan. Bake 3-5 mins.
- Finish: Top with arugula, prosciutto, and lemon squeeze.
- Slice and serve.
Notes
- Net Carbs: 4g per slice.
- Variation: Add goat cheese crumbles after baking for extra tang.
Low Carb Flatbread Recipe
