Low Carb Tomato Pesto Flatbread Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
4.4/5
(1506 reviews)
Low Carb Tomato Pesto Flatbread
Zylo Recipes

Description

Imagine biting into a warm, pliable flatbread, its surface gently yielding to reveal a delightful combination of flavors and textures. This isn't just any flatbread; it's a culinary canvas designed to showcase simple yet exquisite ingredients. The crust, reminiscent of traditional bread, offers a satisfying chewiness, providing a comforting base for the vibrant toppings.

Its subtle flavor doesn't overpower, but rather complements the symphony of tastes that follow. Swirls of fragrant pesto, rich with the essence of fresh basil, garlic, and nutty undertones, create the foundation of the flatbread. The pesto's herbaceous aroma awakens the senses, promising a burst of flavor with every bite.

The vibrant green hue of the pesto also adds a visual appeal, making the flatbread as beautiful as it is delicious. Nestled atop the pesto are slices of ripe tomatoes, their juicy sweetness providing a counterpoint to the pesto's savory character. The tomatoes, bursting with summery goodness, release their tangy juices as they bake, further enhancing the flatbread's overall moistness and flavor.

Melting over the tomatoes and pesto is a generous layer of Chihuahua cheese, chosen for its exceptional melting qualities and mild, creamy flavor. As the flatbread bakes, the cheese transforms into a golden blanket, bubbling and oozing with irresistible appeal. Its subtle tanginess complements the other ingredients, creating a harmonious balance of flavors.

The cheese not only adds a rich, comforting element to the flatbread but also helps to bind the toppings together, ensuring that every bite is a perfect combination of crust, pesto, tomatoes, and cheese. The flatbread is delicious, satisfying, and versatile. It is perfect as a light lunch, a quick and easy dinner, or a crowd-pleasing appetizer.

Its simplicity allows the quality of the ingredients to shine through, making it a truly memorable dish. Whether you are a seasoned cook or a novice in the kitchen, this flatbread is sure to impress with its ease of preparation and exceptional flavor. Enjoy this culinary masterpiece that will satisfy your cravings and have you wanting more.

Preparation Time

Prep Time
20 min
Cook Time
40 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings (2.66) serving
C
Calories
538 Kcal

C
Carbs
22 g
Fi
Fiber
6 g
Sugar
4 g

P
Protein
32 g

C
Fats
39 g
Saturated Fats 13 g
Unsaturated Fats 23 g

Cholestrol 63 mg
Sodium 758 mg
Potassium 376 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2 cup
    2.
    Coconut Flour
    Coconut Flour
    2 tablespoon
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    4.
    Baking Soda
    Baking Soda
    ½ teaspoon
    5.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ¼ cup
    6.
    Raw Egg
    Raw Egg
    4 large
    7.
    Queso Chihuahua (Chihuahua Cheese)
    Queso Chihuahua (Chihuahua Cheese)
    1 cup, shredded
    8.
    Tomato Raw (Includes Cherry, Grape, Roma)
    Tomato Raw (Includes Cherry, Grape, Roma)
    12 cherry
    9.
    Queso Chihuahua (Chihuahua Cheese)
    Queso Chihuahua (Chihuahua Cheese)
    1 cup, shredded
    10.
    Pesto Sauce
    Pesto Sauce
    ½ cup

Instructions

    1.
    Preheat an oven to 350 F. Combine almond flour, coconut flour, salt, and baking soda together in a bowl.
    2.
    Add the olive oil, eggs, and 1 cup of cheese to the dry ingredients.
    3.
    Mix well until a sticky dough forms. Ensure all ingredients are thoroughly combined.
    4.
    Drop the dough onto a piece of parchment paper or a silicone mat. This will prevent sticking during baking.
    5.
    Lay another piece of parchment paper or a silicone mat on top of the dough. Use a rolling pin to spread the dough out to all the edges as best you can, aiming for a thin crust. Bake for 15 minutes.
    6.
    Remove the top piece of parchment paper or silicone mat. You now have a pre-baked crust ready for toppings.
    7.
    Evenly spread pesto over the pre-baked crust, covering the surface.
    8.
    Top with the remaining cheese and halved cherry tomatoes, distributing them evenly over the pesto layer.
    9.
    Bake again for 25-30 minutes (on the longer end if your crust cooled down during the pesto step) or until the cheese is melty and slightly browned. Cut into squares and serve hot!