Low Carb Savory Flatbread with Cherry Tomatoes and Ricotta

This savory flatbread recipe is one for the books! With a keto pesto base and low carb toppings galore - this delicious and fresh flatbread makes a great appetizer or main dish. Inspired by Holistic Foodie

What You’ll Need:

-1 bag of Keto and Co Keto Flatbread and Pizza Mix

-4 Tbsp butter, softened

-2 large eggs

-1 cup lukewarm water

-1 cup of ricotta

-1 ¾ cup cherry tomatoes, halved

-5 ramps or green onions, sliced thin

-8-10 basil leaves

-½ - ¾ cup of keto pesto of your choice

-Salt and pepper

-Parchment paper 


Cooking Instructions:

  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, combine Keto and Co Flatbread and Pizza Mix, water, eggs and butter and roll out between parchment paper until smooth dough forms. 
  3. Roll out between parchment paper to ¼” thick and let rise for 1 hour.
  4. Leave it on the parchment paper and place on a baking sheet
  5. In a small bowl, add the tomatoes and a pinch of salt. Slice the ramps (or green onion) into thin slices, cut on the bias.
  6. Spread the keto pesto on the dough, leaving a 1 ½ in. border around the edge, as this will be folded over. Then add the tomatoes, and the ramps (or green onions) on top.
  7. Using the parchment paper to help, gently fold the edges of the dough over top to create a crust.
  8. In a small bowl, beat the egg and brush the egg along the sides of the dough. Season with salt and pepper to taste. 
  9. Bake for 15-20 minutes or until lightly browned. Serve with dollops of ricotta and fresh basil leaves!

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