Keto Pesto Flatbread

You have to believe me when I say I’ve made this recipe three times now, and man is it yummylicious! It definitely satisfies my pizza cravings and is very fulfilling and simple to make. This was so fantastic that I doubled it. I am now freezing the cooked crust, and using it as a pizza crust.

This Keto Pesto flatbread recipe actually dawned after a very cool accident, when I was making a Keto fathead pizza and forgot to add an egg or any rising soda. It didn’t rise at all, but that didn’t stop it from being absolutely fulfilling and delicious!

Keto Pesto Flatbread

Here’s the list of ingredients to make this delicious keto chicken pesto flatbread is in the printable recipe card, just a little bit further below. First, I have some photos so you can see how I made this, step by step. Don’t forget to save this to your keto lunch ideas board on Pinterest so you can find it later! 
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 45 minutes
Course keto
Cuisine American
Servings 5 Servings


  • Mozzarella cheese shredded
  • Cream cheese
  • Almond flour
  • Xanthan gum
  • Baking soda
  • Eggs


  • Preheat the oven to 350 degrees.
  • Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted all the way.
  • Place the cheese into a  bowl with the remaining crust ingredients. Blend on high until it’s a smooth dough form.

This recipe comes together like a dream! This completely satisfies my pizza craving to boot. My husband was away, so I served a slice up on a plate with two crispy fried, over-easy eggs, and some undressed arugula. It was pleasing and I’m already scheming on heating a slice up in the toaster and having it for breakfast tomorrow morning as well!

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