Low Carb Flatbread with Ricotta

Low carb flatbread is made with herbed ricotta, roasted tomatoes and finished with fresh basil. This gluten free and keto friendly recipe is quick and easy to make. Make this flatbread for appetizer night with your friends or let it be the STAR of your family meal served alongside of a salad.

Flatbread

We recently got our hands on some extraordinary cherry tomatoes (for this time of the year) and had extra ricotta leftover in the fridge. I have been dying for some pizza. Well, not just pizza. You know, all the stuff we crave that we forbid ourselves to eat; hamburgers and fries, French toast, spaghetti…oh spaghetti how I miss you! Anyways, a mock pizza it was or in this case flatbread, and we gotta say, we LOVE this recipe!

Flatbreads can be topped with any number of ingredients. Pizza and flatbreads are very similar but flatbreads have a thinner and more crisp crust than pizza. You will often find flatbreads being served with a bit more upscale ingredients than pizza.

What you will need:

• Mozzarella cheese, shredded
• Sharp cheddar cheese, shredded
• Pepper jack or Monterey Jack cheese, shredded
• Parmesan cheese, grated
• Coconut flour
• Eggs
• Ricotta cheese, double cream
• Tomatoes
• Fresh Basil leaves
• Crushed red pepper
• Italian seasoning
• Kosher salt
• Microwave safe bowl
• Parchment paper or silicone mat (necessary)
• Baking pan/s

Low Carb Flatbread Nutrition Facts

The flatbread can be cut into a number of sizes and pieces. Based on cutting it into sixteen equal pieces, each piece will approximately contain 155 calories, 11.4 grams of fat, 2.1 net carbs, and 9.8 grams of protein. These numbers are based on the products we used, are not concrete, and have been calculated to the best of our abilities.

How to Make Low Carb Flatbread

Turn the oven to 375° and line a half-sheet pan or two smaller pans with parchment paper or a silicone mat.

Measure the cheeses and place in a microwave safe bowl. Add the coconut flour to the cheeses and toss together. Place the bowl in the microwave for one minute. Remove and stir the contents with a fork.

Return the bowl to the microwave for an additional minute. Remove and stir the cheese with a fork. If the cheese has not fully melted and formed together, return the bowl and microwave for 20 seconds at a time, stirring in between, until the cheese completely forms together. Allow to set and cool for 5-7 minutes.

Once the cheese batter has cooled, add the eggs and knead them into the dough until fully incorporated.

Make one BIG flatbread or separate the dough into sections and make multiple flatbreads.

Form the dough into the shape you desire and work the dough downward and outward or place another piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough out.

Keep an eye out for any holes that may form in the center and work them back together.

 Place in the oven the bake for 12 minutes.

For the Toppings

While the flatbread dough is baking, place the ricotta in a medium sized bowl. Add the seasonings and whip the ricotta with an electric mixer or a wire whisk.

If using cherry tomatoes, cut the tomatoes in half and place in a bowl. Toss with a pinch or two of Kosher salt and set aside. If using heirloom tomatoes, cut the tomatoes into slices and lightly salt each side of the tomato. Place the tomatoes in a bowl and set aside.

Top it Off

Carefully remove the flatbread crust from the oven and set on a safe work surface. Using a spoon or rubber spatula, spread the ricotta mixture evenly over the top of the flatbread. Disperse the tomatoes on top of the ricotta and return to the oven for an additional 20-25 minutes.

Allow the flatbread to slightly cool before serving. The cheese crust can be dangerously hot inside of the mouth.

Cut with a knife or pizza cutter and top with fresh basil leaves.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out caramelized onion and mushroom galette and baked feta with tomatoes and olives.

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