Recipe

Keto Flatbread

Tender keto flatbread topped with sautéed mushrooms, melted cheese, and crispy sage makes an impressive low-carb appetizer.

Keto Flatbread

Total time

1 hr

Servings

12

Net carbs

3.2g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 1 recipe keto focaccia ((leave out rosemary and water))
  • 3 tbsp olive oil (divided)
  • 6 ounces sliced crimini or button mushrooms
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh chopped sage
  • 8 ounces shredded Fontina cheese ((can sub mozzarella))
  • 12 fresh whole sage leaves
  • Flaked sea salt

Instructions

How to cook it

Prep timer

60:00
  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat oven to 325°F, line a baking sheet with greased parchment, then prepare focaccia dough (omitting rosemary and water) and press it into a 10x14-inch rectangle on the pan.
  3. 2. Bake 15 minutes until just firm, remove to cool, then increase oven temperature to 375°F.
  4. 3. Heat 2 tablespoons oil in a skillet over medium heat, add mushrooms with salt and pepper, and cook 5 minutes until browning, then stir in garlic and chopped sage and cook 2 minutes more.
  5. 4. Scatter cheese over the cooled crust leaving a half-inch border, top with the mushroom mixture, and bake 10-15 minutes until the crust is golden and cheese melts.
  6. 5. While the flatbread bakes, heat remaining oil in the skillet and fry whole sage leaves 1-2 minutes until crispy, then arrange them on the finished bread, sprinkle with flaked sea salt, and slice.
  7. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

All Day I Dream About Food · IMPORTED

https://diet.driv.space/recipes/keto-flatbreadAll Day I Dream About Food reference: https://alldayidreamaboutfood.com/keto-flatbread/

Rated 5/5 from 6 ratings on All Day I Dream About Food. Method rewritten in-house; see source for the publisher's original.