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    Home » Keto

    Low-Carb Keto Flatbread - No Cheese!

    Published: Feb 18, 2020 Updated: May 6, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of keto flatbread with text

    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.

    cutting a piece of keto flatbread pizza
    overhead shot of flatbread pizza

    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. SO YUMMY!

    Prefer deep-dish? Check out my Keto Deep Dish Pizza With Stuffed Crust!

    Jump to:
    • What's the difference between keto flatbread and pizza crust?
    • Why use psyllium?
    • 🔪 Easy instructions
    • 💭 Top tips
    • Looking for more keto recipes?
    • 📖 Recipe
    • 💬 Comments

    What's the difference between keto flatbread and pizza crust?

    The difference between flatbread and pizza crust is that 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.

    And 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

    dry ingredients in large bowl with whisk
    dry ingredients in a large bowl with a whisk

    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.

    flatbread batter in bowl with wooden spoon
    batter in a bowl with a wooden spoon

    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.

    unbaked flatbread on pizza stone
    dough shaped into a circle on a pizza stone

    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.

    baked flatbread on pizza stone
    baked flatbread on a pizza stone

    For pizza, pre-bake the crust for 8 to 10 minutes, or until lightly browned.

    closeup of a slice of keto flatbread pizza
    closeup of a slice of keto flatbread pizza

    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 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.

    Looking for more keto recipes?

    I think you'll love these...

    • Dinner Rolls (No Cheese)
    • Sandwich Bread
    • Hamburger Buns
    • Deep Dish Pizza With Stuffed Crust

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    cutting a piece of keto flatbread pizza

    Low-Carb Keto Flatbread - No Cheese!

    This Keto Flatbread will make even your non-keto-eating friends happy! It's soft, bendable, & chewy, and yet still firm enough to hold all your toppings!
    4.60 from 5 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 slices
    CALORIES :93kcal
    CARBS :5g
    FIBER :4g
    Author: Cassidy Stauffer

    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
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    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

    Click here to add your own private 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

    Serving: 1Slice | Calories: 93kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 90mg | Potassium: 82mg | Fiber: 4g | Sugar: 1g | Vitamin A: 87IU | Calcium: 35mg | Iron: 1mg

    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

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!
     

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

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      Recipe Rating




    1. Maria says

      July 18, 2015 at 6:04 pm

      4 stars
      Thank you so much for this! Best pizza base in a while!

      Reply
      • Cassidy says

        July 19, 2015 at 2:15 pm

        Thanks so much Maria, I'm happy you liked it 🙂

        Reply
    2. Helen says

      June 07, 2015 at 11:04 pm

      Hi Cassidy! Do you think this dough could be frozen and then thawed for pizza? Thank you!

      Reply
      • Cassidy says

        June 08, 2015 at 2:05 pm

        Hi Helen! I've never tried freezing it, but I imagine it would probably work 🙂 Let me know how it goes!

        Reply
    3. Florence says

      October 21, 2014 at 12:49 pm

      bookmarked!!, I like your blog!

      Reply
    4. Samantha says

      August 27, 2014 at 4:35 pm

      5 stars
      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!

      Reply
      • Cassidy says

        August 28, 2014 at 2:07 pm

        Thanks Samantha, I'm so happy you like them! Tuscan herb infused oil sounds delish 🙂

        -Cassidy

        Reply
    5. Hfuller says

      April 14, 2014 at 11:10 pm

      5 stars
      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. 🙂

      Reply
      • Cassidy says

        April 15, 2014 at 1:55 pm

        Hi Hfuller!

        Thank you so much for taking the time to comment and for the nice review 🙂

        -Cassidy

        Reply
    6. Anne Hause says

      February 24, 2014 at 1:07 am

      4 stars
      I figured the capitalized Tsp ment tablespoon. I used soy flour instead of the tapioca or arrowroot flour. Turned out good despite.....

      Reply
      • Cassidy says

        February 24, 2014 at 2:08 pm

        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

        Reply
    7. kartik patel says

      March 19, 2013 at 1:10 pm

      Regular usage of Psyllium husk once in a month also helps weight loss by keeping your metabolism rate since it acts on the digestive organs. Also, it is very important that when you take psyllium husk, you drink extra water to ensure that the psyllium can move through the colon with ease. Psyllium fibers absorb waste in the stomach and removes it out from the colon.
      Psyllium Fiber

      Reply
    8. CassidyS says

      September 26, 2012 at 1:12 pm

      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

      Reply
    9. kartik patel says

      September 26, 2012 at 5:58 am

      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

      Reply
    10. solitaire says

      June 20, 2012 at 5:54 am

      oops didnt read it properly. what could i use instead of almond flour? thanks again

      Reply
    11. solitaire says

      June 20, 2012 at 5:52 am

      im going to try with chia seeds instead of the egg - fingers crossed! thanks alot.

      Reply
    12. CassidyS says

      June 14, 2012 at 12:12 am

      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

      Reply
    13. Tessa Domestic Diva says

      June 14, 2012 at 12:09 am

      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!

      Reply
    14. CassidyS says

      May 26, 2012 at 11:00 pm

      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

      Reply
    15. the-is says

      May 25, 2012 at 5:58 am

      Must a pizza stone be used? Can I use a baking tray?

      Reply
    16. CassidyS says

      April 08, 2012 at 10:19 pm

      Hi Stephanie-
      Thanks for letting us know that a flax egg works! I appreciate the feedback 🙂

      Reply
    17. Stephanie says

      April 08, 2012 at 9:38 pm

      A "flax egg" works fine in this recipe 🙂

      Reply
    18. CassidyS says

      March 15, 2012 at 1:18 pm

      Thank you everyone for all the nice comments! And thank you Amber for featuring me on Allergy Free Wednesdays!

      Cassidy

      Reply
    19. Cara says

      March 15, 2012 at 1:49 am

      I've been obsessed with psyllium husks lately too, thanks to Amy! They really work wonders 🙂

      Reply
    20. Amber says

      March 14, 2012 at 1:54 am

      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

      Reply
    21. Michelle @ The Willing Cook says

      March 11, 2012 at 9:12 pm

      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

      Reply
    22. Tessa Domestic Diva says

      March 07, 2012 at 5:25 pm

      grain free bready side?! Count me in!

      Reply
    23. Anonymous says

      March 03, 2012 at 2:21 pm

      how bout some on sunday when we're over?
      DAD

      Reply
    24. r.mcnatt says

      March 03, 2012 at 1:45 pm

      Looks really good and Husk stuff is cool!

      Reply
    25. Natalie says

      March 02, 2012 at 11:48 pm

      Yummy! This looks like a must-try recipe!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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