Low Carb Schiacciata
Low Carb Schiacciata is a delightful twist on the classic Italian flatbread, offering a gluten-free, keto-friendly option that's brimming with flavor. Made with almond and coconut flours, psyllium husk powder, and fragrant olive oil, this recipe creates a perfectly tender and satisfying dough that’s topped with fresh rosemary and vibrant cherry tomatoes. A sprinkle of salt flakes and black pepper accents each bite, delivering rustic Mediterranean charm without the carbs. With just 20 minutes of prep time and a quick bake, this healthy flatbread is perfect as a snack, appetizer, or a unique side dish. Whether served warm or at room temperature, this low-carb treat brings authentic Italian taste with a nutritious twist to your table!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Water
- 2 tablespoons Olive oil
- 2 large Eggs
- 2 tablespoons Fresh rosemary
- 1 cup Cherry tomatoes, halved
- 0.5 teaspoon Salt flakes
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In a separate bowl, whisk together the water, olive oil, and eggs until smooth.
Slowly add the wet ingredients to the dry ingredients, mixing continuously until a dough forms. The dough will be sticky but should hold together well.
Place the dough onto the prepared baking sheet. Using your hands or a rolling pin, spread the dough into a rectangular shape, approximately 1/4 inch thick.
Sprinkle the chopped fresh rosemary evenly over the dough, pressing lightly so it sticks.
Arrange the halved cherry tomatoes over the surface, gently pressing them into the dough.
Sprinkle salt flakes and black pepper over the top for added flavor.
Bake in the preheated oven for 25-30 minutes, or until the schiacciata is golden brown and firm to the touch.
Remove from the oven and allow to cool slightly before slicing into squares or wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 13.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 550 mg | 42% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
