This delicious, low carb mozzarella pesto flatbread tastes so good, you won’t even know it’s low carb! It’s perfect for keto too!

So being low carb, of course this flatbread isn’t real bread. It’s made from a version of fathead dough. Fathead dough is a type of dough made with mozzarella and cream cheeses, an egg for binding and either coconut or almond flour. I’ve seen a bunch of different recipes from pizza crust to bagels and all kinds of bread-like foods. It tastes good and the texture is surprisingly bread-like. Also, it’s super easy to make.

A Tale Of Two Mozzarellas

This recipe includes two different types of mozzarellas in the ingredients. The one in the dough is the kind you find in a brick that is firm and slightly rubbery. It’s slightly dry and although you can get it shredded, the shredded stuff has anti-caking powder that contains carbs, so you want to be careful of that. That being said, I really don’t enjoy grating mozzarella, since it’s softer than cheddar and sometimes breaks on me. I can’t win.

The mozzarella on top of the low carb mozzarella pesto flatbread is fresh mozzarella, which is often found in a plastic container with whey. It’s soft and often comes in different shapes. One time I even made my own fresh mozzarella and it was delicious. I want to do that again.

Of course there are other varieties of mozzarella, such as burrata, smoked mozzarella and scamorza.  I love them all.

The melting of the mozzarella and cream cheese can be done in the microwave, but I am anti-microwave, so I do it on the stove. I like melting the cheese on the stove because I feel like I can see what is going on the whole time, and I have more control over the melting process. If you choose to soften the cheeses in the microwave, do so in short spurts, like 30 seconds at a time, to ensure you don’t burn your cheeses.

Do you love pesto? Then try these Baked Pesto Chicken Breasts!

Low Carb Mozzarella Pesto Flatbread

Yield: 16 pieces

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

For The Flatbread

• 8 ounces cream cheese
• 1 cup mozzarella chesse, shredded
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup almond flour
• 1 egg

For The Topping

• 1/3 cup prepared basil pesto
• 8 pieces fresh mozzarella
• 1/2 cup sliced tomatoes (optional)

Instructions

Preheat oven to 425F.

In a large pot on the stove, heat shredded mozzarella and cream cheese until softened and melted. Add in minced garlic and Italian seasoning. Stir to combine. Remove from heat and stir in almond flour and egg until it resembles a dough.

Place parchment paper on a baking sheet and lightly oil the paper with olive oil, or use non-stick spray. Spread the flatbread dough out evenly and thinly on the parchment paper. Bake for 20 minutes until golden brown.

Once baked, remove from oven. Spread basil pesto on flatbread. Place fresh mozzarella slices and tomato slices on top of pesto and broil on high, for five minutes until mozzarella appears softened.

Slice into 16 pieces and serve immediately!

Nutrition Information:

Yield: 16 Serving Size: 2 pieces
Amount Per Serving: Calories: 363.6Total Fat: 30.9gSaturated Fat: 12.7gUnsaturated Fat: 3.2gCholesterol: 84.2mgSodium: 376.7mgCarbohydrates: 7.4gFiber: 22gSugar: 2gProtein: 15.4g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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