Recipe
Prosciutto + Pesto Flatbread
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!
Prep: 40 minsCook: 20 minsTotal: 1 hour
Servings: 8 1x
Ingredients
- Crust:
- 1/4 cup milk (almond milk or regular)
- 1 egg
- 2 tablespoons ghee (butter or coconut oil works)
- 1 cup blanched almond flour
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- Toppings:
- 1 cup pesto
- 6 slices prosciutto
- 1/2 cup mozzarella
- handful fresh basil
Instructions
- Preheat oven to 350F.
- Whisk together the milk, egg, and ghee. You can also use butter or coconut oil and it should work fine!
- Add the almond flour, nutritional yeast, sea salt, and baking powder. Mix to combine.
- Pop in the fridge and let it sit for 30 minutes to an hour.
- Place it in between two pieces of parchment paper and roll it out into a long oval crust.
- Remove the top piece of parchment paper.
- Pat around the edges to smooth out the crust.
- Bake it in the oven for 10 minutes.
- 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.
- After it’s done baking, let stand for five minutes.
- Cut into slices and sprinkle with fresh basil.
Tips
Serving (2 slices): Calories 530; Fat 42g (Sat 11.3g); Protein 27.5g; Carb 12.8g (net carb 8.4g); Fiber 4.4g; Sodium 1435mg
Find it online: https://thetoastedpinenut.com/prosciutto-pesto-flatbread/