Low Carb Schiacciata

Elevate your low-carb meal options with this irresistible Low Carb Schiacciata, a gluten-free twist on the classic Italian flatbread. Crafted with a blend of almond flour, coconut flour, and psyllium husk powder, this recipe creates a perfectly textured, golden-brown flatbread that's both nutritious and satisfying. Fresh rosemary and juicy cherry tomatoes add bursts of flavor, while a sprinkle of sea salt and black pepper bring it all together. Simple to prepare with just 20 minutes of prep time, this keto-friendly schiacciata is ideal as a savory snack, appetizer, or bread alternative to pair with soups and salads. Whether served warm or at room temperature, it delivers all the rustic charm of traditional schiacciata with a health-conscious twist.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a separate bowl, whisk together the water, olive oil, and eggs until smooth.

Step 4

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.

Step 5

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.

Step 6

Sprinkle the chopped fresh rosemary evenly over the dough, pressing lightly so it sticks.

Step 7

Arrange the halved cherry tomatoes over the surface, gently pressing them into the dough.

Step 8

Sprinkle salt flakes and black pepper over the top for added flavor.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the schiacciata is golden brown and firm to the touch.

Step 10

Remove from the oven and allow to cool slightly before slicing into squares or wedges. Serve warm or at room temperature.

Nutrition Facts

Serving size	(775.3g)

Amount per serving	% Daily Value*
Calories	1727.1

Total Fat 138.3g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372mg	0%
Sodium 2929.8mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 51.0g	0%
Total Sugars 13.7g
Protein 60.9g	0%

Vitamin D 82IU	0%
Calcium 549.5mg	0%
Iron 12.7mg	0%
Potassium 874.3mg	0%

*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.

Source of Calories

Fat: 67.6%

Protein: 13.2%

Carbs: 19.1%