Low Carb Chicken & Onion Flatbread Recipe
This Low Carb Chicken & Onion Flatbread features a delicious gluten-free dough made from mozzarella, cream cheese, almond, and coconut flours, topped with savory sautéed onions, tender cooked chicken, and melty layers of pepper jack and mild cheddar cheese. Finished with a zesty lime crema and fresh cilantro, this crispy, flavorful flatbread is perfect for a satisfying low-carb meal or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 large flatbreads (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Flatbread Dough
- 8 ounces shredded mozzarella
- 2 ounces cream cheese
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 large egg
Toppings
- 1 tablespoon olive oil
- 2 onions, peeled and thinly sliced
- 1 cup cooked chicken, chopped
- 6 slices pepper jack cheese
- 6 slices mild cheddar cheese
Lime Crema
- 1/4 cup sour cream
- 1 teaspoon fresh lime juice
- Pinch of salt
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for baking the flatbread bases.
- Make the Cheese Dough: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1 minute, then stir well. Continue microwaving in 30-second intervals, stirring after each, until the cheese is completely melted and smooth like fondue. Add almond flour, coconut flour, baking powder, and the egg. Mix thoroughly by hand on wax paper or in a food processor with a dough blade until you have a soft, uniform dough.
- Shape and Bake Flatbread Bases: Divide the dough into two equal portions. With slightly wet hands, press each portion into a rectangular shape on a parchment-lined baking sheet. Bake for 10 minutes until lightly firm.
- Caramelize Onions: While the bases bake, heat olive oil in a large frying pan over medium-high heat. Add the thinly sliced onions and sauté until they are softened and caramelized to a beautiful golden brown.
- Assemble Flatbreads: Remove the flatbread bases from the oven after 10 minutes. Layer 3 slices of pepper jack cheese and 3 slices of mild cheddar cheese on each base. Then evenly distribute the chopped cooked chicken and caramelized onions over the cheese layers.
- Bake with Toppings: Return the assembled flatbreads to the oven and bake for another 8-10 minutes, or until the cheese melts completely, becomes bubbly, and the toppings are heated through.
- Prepare Lime Crema: While the flatbreads finish baking, whisk together sour cream, fresh lime juice, and a pinch of salt. For easy drizzling, transfer the mixture into a zip-top bag and cut a small corner off.
- Serve: Remove the flatbreads from the oven once ready. Drizzle generously with the lime crema, sprinkle fresh chopped cilantro on top, slice into portions, and serve immediately. Optionally, add a dash of crushed red pepper flakes for extra heat.
Notes
- You can substitute cooked rotisserie chicken or leftover grilled chicken for convenience.
- Ensure your hands are slightly wet when shaping the dough to prevent sticking.
- For a sharper flavor, consider using aged cheddar or adding spices to the dough.
- The lime crema can be made ahead and refrigerated for up to 2 days.
- Leftover flatbread can be refrigerated and reheated in the oven to maintain crispness.
Keywords: low carb, chicken flatbread, keto flatbread, almond flour flatbread, mozzarella dough, caramelized onions, lime crema, gluten free, low carb dinner
