This Keto Flatbread will make even your non-keto-eating friends happy! The crust is soft, bendable, & chewy yet still firm enough to hold all your toppings. Plus, it's Paleo, Gluten-Free, Dairy-Free, Nut-Free, and super easy! Just mix, press into a pizza shape, and bake.
I have a new obsession - keto flatbread! It's not made with cheese, meaning it's not fathead dough. Instead, it's made with coconut flour, flaxseed, and a small amount of psyllium husk.
It's soft, bendable, & chewy yet still firm enough to hold all your toppings. Plus, it's super easy!
I like to use it as a pizza crust, but it can also be made plain and dipped in balsamic vinegar, olive oil, and Italian spices or drizzled with a sugar-free balsamic reduction. SO YUMMY!
Prefer deep-dish? Check out my Keto Deep Dish Pizza With Stuffed Crust!
What's the difference between keto flatbread and pizza crust?
Flatbread and pizza crust differ because flatbread doesn't contain yeast, and pizza crust does.
Flatbread crusts can range from crispy to chewy but almost always have a thinner crust than pizzas.
While not a requirement, flatbreads frequently use more exotic toppings, are more rustic looking, and can double as an appetizer. Such as dipping the flatbread in a balsamic/olive oil/Italian seasoning blend.
Why use psyllium?
Psyllium helps with texture, retains moisture, prevents the bread from being crumbly, and gives it an authentic texture. It is especially useful if you're not using xanthan gum or starches.
It can sometimes lend a slight sourdough-like taste which I love! But since we're using so little in this recipe, you won't be able to taste it.
Psyllium is usually found in the colon-cleansing section of your local health food store. This is mostly because it's so high in fiber.
Also, be sure to buy psyllium husk powder, not whole psyllium husks! Whole psyllium husks will require much more and the measurements will be totally different. You cannot replace one for the other.
🔪 Easy instructions
Start by preheating the oven to 375 degrees and placing a pizza stone or baking sheet in the oven to heat up.
Then, whisk together coconut flour, flaxseed meal, psyllium powder, baking powder, sea salt, onion powder, garlic powder, and Italian Seasonings.
💭Tip: Not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are 3 brands I know will work. If you have to choose a different brand, be sure the texture is soft and fluffy, not gritty.
Then, stir in 2 large eggs, avocado oil, and boiling/hot water.
Be sure the water is hot; the hot water helps activate the psyllium powder.
Take the hot pizza stone out of the oven and line it with parchment paper. The hot pizza stone will help give the bottom of the flatbread a slight crunch.
Place the dough in the middle of the parchment and cover with plastic wrap. Use your hands or a rolling pin to form the dough into the shape you want, anywhere from ¼ to ½-inch thick.
Prick all over with a fork to keep it from bubbling up.
For pizza, pre-bake the crust for 8 to 10 minutes, or until lightly browned.
Then, add the toppings and bake an additional 10-15 minutes, or until the toppings are nicely melted and the crust is golden.
If you're not adding toppings and serving it as an appetizer with a balsamic dip (or something similar), bake for 10-15 minutes or until the low-carb flatbread is golden brown.
💭 Top tips
- Be sure to use psyllium husk powder, not whole psyllium husks! Whole psyllium husks will require much more, and the measurements will be different. You cannot replace one for the other.
- Psyllium helps with texture, retains moisture, prevents the bread from being crumbly, and gives it an authentic texture. It can usually be found in the colon cleansing section of your local health food store. This is mainly because it's so high in fiber.
- A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are three brands I know will work. If you have to choose a different brand, be sure the texture is soft and fluffy, not gritty.
- Be sure the water you use is hot; the hot water helps activate the psyllium powder.
- Don't skip preheating the pizza stone or baking sheet! This helps give the flatbread a slight crunch on the bottom.
Looking for more recipes?
I think you'll love these...
Or these Blackstone Fajitas from Windy Polisi served with keto tortillas would be another great low-carb dinner!!
If you’ve tried this Keto Flatbread or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Flatbread - No Cheese!
Ingredients
- ¼ cup Besti Coconut Flour - Bob's Red Mill and Arrowhead Mills also work
- ⅓ cup Flaxseed Meal - I prefer golden for a lighter crust
- 1 tsp. Psyllium Husk Powder - whole psyllium husks will NOT work in this recipe
- ½ tsp. Baking Powder
- ¼ tsp. Sea Salt
- ¼ tsp. Onion Powder
- ¼ tsp. Garlic Powder
- 1 tsp. Italian Seasonings
- 2 Large Eggs
- 1 Tbsp. Avocado Oil - or oil of choice
- ¼ Cup Boiling/Hot Water
Instructions
- Preheat oven to 375 degrees and place a pizza stone or baking sheet in the oven to heat up.
- In a large mixing bowl, whisk together the coconut flour, flaxseed meal, baking powder, psyllium husk powder, sea salt, onion powder, and garlic powder. Break up any clumps with your fingers.
- Stir in the eggs and avocado oil. Then, stir in the boiling/hot water. Mix well
- Take the pizza stone or baking sheet out of the oven and line with parchment paper.
- Place the dough in the middle of the parchment paper and cover with plastic wrap. Use your hands or a rolling pin and press the dough out until it's ¼ to ½-inch thick into the shape you want. Prick with a fork several times to keep from bubbling up.
- Place in oven and bake 8 - 10 minutes, or until lightly browned.
- For pizza: Add toppings, then bake an additional 10-15 minutes, or until toppings are nicely melted and crust is golden. Pizza is best served fresh but can be stored in the fridge for 2 to 3 days if needed.If you're not adding toppings and serving it as an appetizer with a balsamic dip (or something similar), bake for 10-15 minutes, or until the low-carb flatbread is golden brown.
Add Your Own Notes
Notes
- Be sure to use psyllium husk powder, not whole psyllium husks! Whole psyllium husks will require much more and the measurements will be totally different. You cannot replace one for the other.
- Psyllium helps with texture, retains moisture, prevents the bread from being crumbly, and gives it an authentic texture. It can usually be found in the colon cleansing section of your local health food store. This is mainly because it's so high in fiber.
- A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are 3 brands I know will work. If you have to choose a different brand, be sure the texture is soft and fluffy, not gritty.
- Be sure the water you use is hot, the hot water helps activate the psyllium powder.
- Don't skip preheating the pizza stone or baking sheet! This helps give the flatbread a slight crunch on the bottom.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, OR potato starch.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Maria says
Thank you so much for this! Best pizza base in a while!
Cassidy says
Thanks so much Maria, I'm happy you liked it 🙂
Helen says
Hi Cassidy! Do you think this dough could be frozen and then thawed for pizza? Thank you!
Cassidy says
Hi Helen! I've never tried freezing it, but I imagine it would probably work 🙂 Let me know how it goes!
Florence says
bookmarked!!, I like your blog!
Samantha says
These are SO good!! I used a Tuscan herb infused oil, and cut them into strips to use as kind of bread sticks. Awesome recipe!
Cassidy says
Thanks Samantha, I'm so happy you like them! Tuscan herb infused oil sounds delish 🙂
-Cassidy
Hfuller says
Made this for dinner tonight and would just like to say that I loved everything about it. I already had all the ingredients, the directions were simply and it tasted fantastic. Thank you so much for sharing. 🙂
Cassidy says
Hi Hfuller!
Thank you so much for taking the time to comment and for the nice review 🙂
-Cassidy
Anne Hause says
I figured the capitalized Tsp ment tablespoon. I used soy flour instead of the tapioca or arrowroot flour. Turned out good despite.....
Cassidy says
I'm sorry. I can see how that would be confusing. I will start spelling the measurements out, thank you for bringing this to my attention!I'm glad it still turned out 🙂
-Cassidy
CassidyS says
Solitaire- Sorry it took me so long to respond... almond flour is very unique and there isn't really a sub. If you do try to replace it, I would start with half the amount called for in the recipe and gradually add more until the texture is right.
Kartik Patel- I'm happy I could help! I hope you like my recipes 🙂
Cassidy
kartik patel says
Excellent! I admire all the helpful data you've shared in your blog. I was searching for the matter you shared through blog. It is quite interesting and obviously very informative for me. I'm looking forward for more helpful articles from you. :)Thanks you for Sharing.
Psyllium Husk Exporters
solitaire says
oops didnt read it properly. what could i use instead of almond flour? thanks again
solitaire says
im going to try with chia seeds instead of the egg - fingers crossed! thanks alot.
CassidyS says
Awesome! I'm so happy you liked it, it's one of our favorites 🙂 Nice to know that the siplat lined cookie sheet and the psyllium powder worked!
Thanks,
Cassidy
Tessa Domestic Diva says
This rocks! Finally got around to making this, so easy and so good! I used 1 tablespoon psyllium powder as it is what I had on hand and cooked it on my Siplat lined cookie sheet, worked great! Thank you! This will be a go-to recipe for sure!
CassidyS says
the-is-
I've only used a pizza stone for this recipe so I can't say for sure. Let me know if you try the baking tray how it turns out. Sorry I couldn't be of more help.
Cassidy
the-is says
Must a pizza stone be used? Can I use a baking tray?
CassidyS says
Hi Stephanie-
Thanks for letting us know that a flax egg works! I appreciate the feedback 🙂
Stephanie says
A "flax egg" works fine in this recipe 🙂
CassidyS says
Thank you everyone for all the nice comments! And thank you Amber for featuring me on Allergy Free Wednesdays!
Cassidy
Cara says
I've been obsessed with psyllium husks lately too, thanks to Amy! They really work wonders 🙂
Amber says
Hi There,
I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:
http://www.thetastyalternative.com/2012/03/allergy-free-wednesdays-blog-hop-week-8.html
Please join us again if you can this week for more allergy-free fun and inspiration.
Be Well,
--Amber
Michelle @ The Willing Cook says
Psyllium husks? I've seen them around but never knew how they could be used. Thanks for this fantastic recipe! We hope to see you back again at this week's Allergy-Free Wednesdays!
~Michelle, AFW Hostess
Tessa Domestic Diva says
grain free bready side?! Count me in!
Anonymous says
how bout some on sunday when we're over?
DAD
r.mcnatt says
Looks really good and Husk stuff is cool!
Natalie says
Yummy! This looks like a must-try recipe!