Low-Carb Sun-Dried Tomato and Basil Flatbread

Low-Carb Sun-Dried Tomato and Basil Flatbread

A cheesy, almond flour flatbread studded with sun-dried tomatoes and fresh basil, no yeast required.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This flatbread swaps traditional flour for a melted mozzarella and almond flour base, delivering a chewy, pizza-like texture without the carbs. Sun-dried tomatoes add a tangy sweetness while fresh basil keeps it bright. Serve it as a quick appetizer, alongside soup, or topped with extra cheese as a light main.

Ingredients

  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cups almond flour
  • 1 tablespoon cream cheese, softened
  • 1 egg
  • 1/3 cups sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cups grated Parmesan cheese
  • 1/2 teaspoons dried oregano
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 tablespoons olive oil, for brushing

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 90 seconds total.

  3. Stir the almond flour, egg, garlic, Parmesan, oregano, salt, and pepper into the melted cheese mixture until a uniform dough forms. If the dough stiffens as it cools, knead briefly with your hands.

  4. Fold the chopped sun-dried tomatoes and half of the basil into the dough.

  5. Transfer the dough to the parchment-lined baking sheet and press or roll it into an oval about 1/4 inch thick.

  6. Brush the top of the flatbread with olive oil.

  7. Bake until the edges are deep golden brown and the center is firm, 12 to 15 minutes.

  8. Remove from the oven and let rest 5 minutes before slicing.

  9. Scatter the remaining basil over the top, slice into wedges or strips, and serve warm.

Rate this recipe

★ 4.3 (1)

Low-Carb Sun-Dried Tomato and Basil Flatbread

This flatbread swaps traditional flour for a melted mozzarella and almond flour base, delivering a chewy, pizza-like texture without the carbs. Sun-dried tomatoes add a tangy sweetness while fresh basil keeps it bright. Serve it as a quick appetizer, alongside soup, or topped with extra cheese as a light main.

30 min 4 servings 310 cal

Ingredients

  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cups almond flour
  • 1 tablespoon cream cheese, softened
  • 1 egg
  • 1/3 cups sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cups grated Parmesan cheese
  • 1/2 teaspoons dried oregano
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 tablespoons olive oil, for brushing

Method

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 90 seconds total.

  3. 3

    Stir the almond flour, egg, garlic, Parmesan, oregano, salt, and pepper into the melted cheese mixture until a uniform dough forms. If the dough stiffens as it cools, knead briefly with your hands.

  4. 4

    Fold the chopped sun-dried tomatoes and half of the basil into the dough.

  5. 5

    Transfer the dough to the parchment-lined baking sheet and press or roll it into an oval about 1/4 inch thick.

  6. 6

    Brush the top of the flatbread with olive oil.

  7. 7

    Bake until the edges are deep golden brown and the center is firm, 12 to 15 minutes.

  8. 8

    Remove from the oven and let rest 5 minutes before slicing.

  9. 9

    Scatter the remaining basil over the top, slice into wedges or strips, and serve warm.