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


  • 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


  1. Preheat oven to 350F.
  2. Whisk together the milk, egg, and ghee. You can also use butter or coconut oil and it should work fine!
  3. Add the almond flour, nutritional yeast, sea salt, and baking powder. Mix to combine.
  4. Pop in the fridge and let it sit for 30 minutes to an hour.
  5. Place it in between two pieces of parchment paper and roll it out into a long oval crust.
  6. Remove the top piece of parchment paper.
  7. Pat around the edges to smooth out the crust.
  8. Bake it in the oven for 10 minutes.
  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.
  10. After it’s done baking, let stand for five minutes.
  11. Cut into slices and sprinkle with fresh basil.


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

© The Toasted Pine Nut