By The Toasted Pine Nut
Prosciutto + Pesto Flatbread
11 steps
Prep:40minCook:20min
You'll love this Prosciutto + Pesto Flatbread!! Made with a paleo, almond flour crust + perfect for a weeknight meal or party snack! Low carb + gluten free!
Updated at: Thu, 21 Nov 2024 09:04:09 GMT
Nutrition balance score
Good
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories323.8 kcal (16%)
Total Fat28.3 g (40%)
Carbs4.8 g (2%)
Sugars1.6 g (2%)
Protein13.1 g (26%)
Sodium531.2 mg (27%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Whisk together the milk, egg, and ghee. You can also use butter or coconut oil and it should work fine!
Step 3
Add the almond flour, nutritional yeast, sea salt, and baking powder. Mix to combine.
Step 4
Pop in the fridge and let it sit for 30 minutes to an hour.
Step 5
Place it in between two pieces of parchment paper and roll it out into a long oval crust.
Step 6
Remove the top piece of parchment paper.
Step 7
Pat around the edges to smooth out the crust.
Step 8
Bake it in the oven for 10 minutes.
Step 9
Remove from the oven, plop dollops of pesto on top, prosciutto, and mini mozzarella balls and pop it back in the oven for for 7 – 10 minutes, until the cheese is melted.
Step 10
After it’s done baking, let stand for five minutes.
Step 11
Cut into slices and sprinkle with fresh basil.
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