Easy keto flatbread recipe topped with sautéed mushrooms and crispy sage leaves. A mouthwatering low carb side dish or light keto vegetarian meal.
Just thinking back to this keto flatbread has me salivating, because it was absolutely delicious. I made it back in the spring, but saved it for sharing in the fall. Somehow these flavors just seem more like autumn.
Topped with mushrooms, sage, and melty fontina cheese, it’s a wonderful accompaniment for your favorite keto soups and stews. It’s also lovely as an appetizer or a side dish for roasted meats.
And it’s even hearty enough to eat as a light vegetarian meal. I had it for lunch several days in a row!
Keto Flatbread inspiration
The inspiration for this easy flatbread recipe was twofold.
The first came from one of my own recipes. The last time I was making a batch of my keto focaccia, I had an epiphany. that it would be a great pizza crust or flatbread. It simply needed to be pressed out more thinly.
The second came from this delicious recipe for mushroom fontina flatbread from Two Peas and Their Pod. It caught my eye on Pinterest because, well, I love just about anything with mushrooms.
Add in some garlic, some sage, and some cheese? Aw heck yeah! I could hardly wait to get started.
How to make keto flatbread
This recipe is infinitely adaptable. You could switch out the toppings for your favorites, or make it entirely plain, with no toppings whatsoever. It’s a sturdy flatbread that will hold up to whatever you want to do with it.
Here are my best tips for getting it right:
- The crust is based on my keto focaccia with some modifications. I left out the rosemary and all of the water, for a more sturdy dough that would press out into a flatbread.
- Line a large baking sheet with parchment, but don’t forget to grease the parchment so that the bread doesn’t stick. You could also place the parchment directly on a pizza stone for extra crispiness.
- The flatbread needs to be par-baked for 15 minutes at 325F. This allows it to firm up and begin to crisp before you put any toppings on.
- After you add the toppings, you bake it again, this time at a higher temperature. This allows it to brown nicely and melt any cheeses you may have added.
- The bread by itself is entirely without dairy so you can easily adjust your toppings for a delicious dairy-free keto flatbread.
- If you want a plain flatbread, I recommend brushing the top with oil and sprinkling with sea salt before baking a second time.
How to store keto flatbread
Like any pizza or topped flatbread, this is best stored in the fridge if you have any leftovers. I simply cut mine into portions and put them in an airtight container.
It heats up really nicely with a few minutes in a warm oven or toaster oven. You can also microwave it in 30 second increments on high.
If you make the flatbread without any toppings, you should be able to store it on your counter for up to 5 days. Cut it into squares and place it in an airtight container.
Ready to make this easy and delicious keto flatbread?
More delicious keto mushroom recipes
- Easy Keto Chicken and Mushrooms
- Keto Cauliflower Mushroom Risotto
- Keto Mushroom Soup
- Cheesy Keto Stuffed Mushrooms
- Creamy Keto Mushrooms with Bacon
- Keto Jalapeno Popper Mushrooms
Keto Flatbread
Ingredients
- 1 recipe keto focaccia (leave out rosemary and water)
- 3 tbsp olive oil divided
- 6 ounces sliced crimini or button mushrooms
- Salt and pepper
- 2 cloves garlic, minced
- 1 tbsp fresh chopped sage
- 8 ounces shredded Fontina cheese (can sub mozzarella)
- 12 fresh whole sage leaves
- Flaked sea salt
Instructions
- Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the paper.
- Follow the directions for making the focaccia dough, but be sure to omit the rosemary and the water. Turn the dough out onto the prepared pan and use your hands to press out into a 10×14 inch rectangle.
- Bake 15 minutes, until just firm to the touch. Remove and let cool while preparing the topping. Raise the oven temperature to 375F.
- Add 2 tablespoons of the oil to a medium skillet over medium heat. Once hot, add the mushrooms and sprinkle lightly with salt and pepper. Cook 5 minutes, until the mushrooms are beginning to brown.
- Add the garlic and chopped sage, and cook another 2 minutes, until fragrant. Remove from heat.
- Sprinkle the cheese evenly over the crust, leaving a 1/2 inch border. Layer on the cooked mushrooms and bake 10 to 15 minutes, until the crust is golden and the cheese is melted.
- Meanwhile, heat the remaing oil in the skillet over medium heat. Once hot, add the whole sage leaves and cook until crispy, 1 to 2 minutes.
- Remove the bread from the oven and place the sage leaves in rows on top, one for each slice. Sprinkle lightly with the sea salt and cut into slices.
