Pizza is one of my all-time favorite meals to eat, and I’ve come to thoroughly enjoy low carb pizza, too. I’ve made it with many different toppings, like buffalo chicken and spinach alfredo, and even turned the crust into cheesy garlic bread. The possibilities are endless when you start with a delicious, easy-to-make crust. I think a lot of people fail when trying to eat low carb because they feel like they are deprived of foods we typically enjoy on the Standard American Diet, but you never really have to give up all of your favorite foods if you learn to be creative in their preparation. Almost anything can be made into something that is low carb and usually it tastes just as delicious, without any of the guilt. This flatbread recipe was a huge hit on my Instagram page when I first posted it about 6 months ago, and I’m excited to share it on my blog today.
I began by pre-heating my oven to 425°F and gathering the above ingredients.
First I melted the cream cheese and mozzarella cheese together in the microwave for about 90 seconds. I then stirred in the almond flour, eggs, and some salt and pepper to create the dough. If you think your dough is too wet, add a little extra almond flour a tablespoon at a time.
On a parchment-lined baking sheet, I spread the dough out into a large rectangle and baked it for 12 minutes until slightly golden brown, and then let it cool slightly.
While the dough was baking, I removed the tails from the shrimp and then heated olive oil in a pan over medium heat. I sauteed the cooked shrimp until warm, adding a little salt and pepper for seasoning.
Next I diced the red onion into small pieces and set them aside for the topping.
When the crust came out of the oven, I spread the pesto across the dough, added the shrimp, sprinkled the red onion, and then dropped pieces of goat cheese evenly across the top. I baked the flatbread for another 12 minutes until the cheese was softened and nearly melted, and the bottom of the crust was golden brown. When I pulled it out of the oven, I used a knife to carefully spread the goat cheese evenly across the crust to ensure cheesy deliciousness in every bite. I love the combination of pesto, shrimp, and goat cheese on this flatbread. If you want to take this a step further, and make it like a traditional pizza rather than flatbread, you could sprinkle some mozzarella on top after spreading out the goat cheese, and returning it to the oven under the broiler until the mozzarella melts completely. Normally I would not consider shrimp with cheese, but it somehow makes sense when it’s served on this crust. You could easily prepare this for date night or for a dinner party and absolutely wow your guests, or you could make it for yourself on a Tuesday while wearing pajamas and watching Netflix. You’ll love it either way!Print
Pesto Shrimp Flatbread
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Yield: 6 slices
Serving Size: 2 slices
- 1c almond flour
- 6oz cream cheese
- 1c shredded mozzarella
- 2 eggs
- 6oz cooked shrimp
- 1tblsp olive oil
- 3tblsp pesto
- 3oz garlic and herb goat cheese
- 1/4c red onion
- Pre-heat the oven to 425°F.
- Melt together the cream cheese and mozzarella cheese in the microwave for 90 seconds.
- Stir in the almond flour and eggs, along with salt and pepper.
- On a parchment-lined baking sheet, spread the dough mixture out into a large rectangle.
- Bake 12 minutes until set, let cool slightly.
- While the crust is baking, in a medium pan, warm the olive oil over medium heat and saute the cooked shrimp until warm; season with salt and pepper.
- Dice the red onion into small pieces.
- Spread pesto on the crust and top with the cooked shrimp; sprinkle the red onion on top of the shrimp.
- Drop small pieces of goat cheese evenly throughout the flatbread.
- Bake an additional 12 minutes until goat cheese has softened, then use a knife to carefully spread the cheese evenly across the crust.
Per serving: 777 calories, 14g total carbs, 10g net carbs, 63g fat, 49g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)