Vegetable Alfredo Flatbread Pizza (gluten free, low carb, keto,vegetarian)

I saw a recipe by Chef David Blonsky, Apeiro Kitchen & Bar that sounded very tasty so I modified it to be low carb and keto. It already was vegetarian.

I made this twice, once using a flatbread recipe made out of almond flour and coconut flour but the crust was too soft for my liking. I retested the recipe using an almond butter based crust. This crust could be picked up in my hand. The almond butter crust also increased the protein level of the flatbread pizza. Double win!

The result, a cheesy vegetable pizza without a tomato based pizza sauce where the vegetables are the focal point, not masked by tomato pizza sauce.

We loved this twist to a typical pizza. I hope you do too.

Vegetable Alfredo Flatbread Pizza I didn't include the Alfredo sauce in the nutritional analysis because I left the type used up to the reader. I've seen bottled low carb sauces with as little as 2 gm of carbs per 1/4 cup serving so that would be only 1 more carb per serving. Add the nutritional analysis for the Alfredo you are using in this recipe to have it accurate. I've also made this with homemade cauliflower Alfredo so use your favorite kind. Without the Alfredo, each serving (1/4 recipe) has 6 gm of net carbs. Crust 1/2 cup creamy almond butter (sugar free) (I use this brand) 2 lg. eggs 1/4 cup ground flax meal (golden) (I use this brand) 1 tbsp. coconut flour (I use this brand) 1/2 tsp. baking soda 1/2 tsp. unrefined sea salt (I use this brand) Toppings 1/2 cup prepared Alfredo sauce (use your favorite low carb sauce) 1 cup shredded Mozzarella cheese, divided 1/2 cup spinach leaves, torn into bite-sized pieces 1/2 cup grape tomato halves or diced fresh tomato 1/2 cup sliced zucchini, cut into bite-size pieces 2 tbsp. fresh corn kernels or frozen, thawed corn kernels 2 tbsp. red onion, thinly sliced and cut into bite-sized pieces 1/2 tsp. dried oregano leaves 1. Preheat oven to 350F. Line a baking sheet with parchment paper. For Crust: 1. In a medium bowl, combine almond butter and eggs; beat well until thoroughly combined. Stir in ground flax, coconut flour, baking soda and salt. Let stand 5 minutes to thicken and become less sticky.

2. Divide mixture in half. Place each on separate ends of the parchment paper, flattening with hand into two ovals. Cover with a sheet of plastic wrap and roll each into a 10 x 6-inch oval, about 1/4-inch thick. Bake for 12-15 minutes or until firm and bottom is crispy. Remove from oven. For Toppings: 1. Spread each flatbread with 1/4 cup Alfredo sauce. Sprinkle each with 1/4 cup Mozzarella then layer each with 1/4 cup torn spinach leaves, 1/4 cup tomatoes, 1/4 cup zucchini, 1 tablespoon corn and 1 tablespoon red onion.

2. Sprinkle each with 1/4 teaspoon oregano and 1/4 cup remaining Mozzarella. Bake 12-15 minutes or until cheese is melted and toppings are cooked to desired doneness. Let cool several minutes before slicing. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (5.5 ounces).

Nutrition information calculated from recipe ingredients. Alfredo sauce is not included in the recipe nutrition data. Amount Per Serving Calories 361.57 Calories From Fat (66%) 236.88 Total Fat 28.1g Saturated Fat 5.95g Cholesterol 114.12mg Sodium 705.18mg Potassium 365.99mg Total Carbohydrates 12.14g Fiber 6.11g Sugar 3g Protein 19.92g