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Kevin Curry
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What could be better than pizza? Low carb flatbread pizzas that you can gorge on without it inflating you like a balloon. It is an amazing recipe for family dinner and to chase those extra gains in the gym! Everyone in my family loved this recipe and I’m sure yours will too. The great thing about flatbread recipes is that you don’t have to just make flatbread pizza, you can also make things like chicken flatbread or just dip it in greek yogurt and olive oil with goat cheese and caramelized onion.
This bread recipe can be made in the morning and be warmed up and waiting for you when you come home at night. Delicious flatbreads are quite versatile and can be used as a side in almost any dish. Remember that this recipe requires no baking powder and only takes ten minutes and four ingredients. The added benefit of it being made with gluten free flours (as opposed to store bought naan bread) is that it will be light on your digestive system. Keeping light is important for people who are athletes or who are always on the go.
A pinch of turmeric will make the flat bread turn yellow and add some interesting colour to the dish. Once you become used to the recipe, you can customize it with lots of things like minced garlic and onions, sesame seeds or pine nuts, cheese, meat, and so on and so forth. The possibilities are endless.
If you enjoyed this recipe, feel free to pin it or share it to your wall. Nothing brings me more joy than to see readers enjoying and sharing my recipes, especially one as delicious and easy as this. Flatbread meals have never been so easy or delicious. Keep happy and healthy!
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Low-Carb Flatbread Recipe
Ingredients for 6 pieces of flatbread
* Optional
Substitution
Note
- 1 cup full fat coconut milk
- 1/2 cup+ 1 heaping tablespoonsuper finealmond flour
- Substitute: coconut flour
- 1/2 cup arrowroot powder/flour
- Substitute: tapioca flour or cornstarch
- pinch of sea salt (technically I know this makes 4 ingredients but 3 sounds better lol)
- Garnish (optional)
- 6 teaspoons of vegan butter spread (1 teaspoon per flatbread)
STEPS
Step 1
In a large bowl mix together all of the ingredients. It should be the consistency of pancake batter, thick and loose. If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. If it is too thin/loose, add single tablespoons of almond flour AND arrowroot flour to thicken it (meaning, if you add a tablespoon of almond flour, also add a tablespoon of arrowroot).
Step 2
Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown but NOT crispy. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Repeat for each piece
Step 3
Set the flatbread on a cooling rack to cool and become more firm. Brush with the buttery spread while it is still hot. For meal prep, allow these to completely cool, then wrap them individually in nonstick foil or plastic wrap for storage in the fridge. They should last about 6 to 7 days in the fridge.
Step 4
Enjoy with your favorite topping!
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Prep5min
Cook5min
Total10min
- 1 cup full fat coconut milk
- 1/2 cup+ 1 heaping tablespoonsuper finealmond flour
- Substitute: coconut flour
- 1/2 cup arrowroot powder/flour
- Substitute: tapioca flour or cornstarch
- pinch of sea salt (technically I know this makes 4 ingredients but 3 sounds better lol)
- Garnish (optional)
- 6 teaspoons of vegan butter spread (1 teaspoon per flatbread)
In a large bowl mix together all of the ingredients. It should be the consistency of pancake batter, thick and loose. If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. If it is too thin/loose, add single tablespoons of almond flour AND arrowroot flour to thicken it (meaning, if you add a tablespoon of almond flour, also add a tablespoon of arrowroot).
Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown but NOT crispy. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Repeat for each piece
Set the flatbread on a cooling rack to cool and become more firm. Brush with the buttery spread while it is still hot. For meal prep, allow these to completely cool, then wrap them individually in nonstick foil or plastic wrap for storage in the fridge. They should last about 6 to 7 days in the fridge.
Enjoy with your favorite topping!
Nutrition per serving
Calories167cal
Protein2g
Fats13g
Carbs13g
Fiber2g
Sugar2g
(Based on 0 reviews)
