Nectarine Basil Flatbreads

These beautiful Nectarine Basil Flatbreads are surprisingly easy to make and come together in under 30 minutes! I love the seasonal flavors of sweet nectarines with herby basil, which pair great with tangy almond ricotta.

Coconut flour, psyllium husk powder, and yogurt create a fiber-rich flatbread base that can quickly be cooked on the stovetop. More fiber means a lower glycemic response, which is a great way to balance the naturally occurring sugars in the nectarines. Beyond sweetness, nectarines also offer vitamins A and C, copper, and antioxidants like anthocyanins. 

Add these to your weekly meal plan for an easy appetizer or light dinner the whole family will love!

Wishing you health and happiness,
Mark Hyman, MD



  • ½ cup coconut flour
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons baking powder
  • ½ cup + 2 tablespoons coconut yogurt (or sheep yogurt), unsweetened
  • 1 teaspoon olive oil


  • 1 nectarine
  • 1 cup diced tomatoes
  • ½ teaspoon flaky sea salt
  • 1 teaspoon olive oil
  • ⅓ cup almond ricotta
  • 1 tablespoon chopped pistachios
  • Fresh basil

1. Preheat a cast iron skillet over medium heat while preparing the crust. Mix the coconut flour, psyllium husk powder, baking powder, and coconut yogurt together in a bowl using a spatula.

2. Add the olive oil and use your hands to knead the dough. If the dough does not form into a ball, add ½ teaspoon of water at a time and knead until the dough comes together. If the dough is too sticky, add ½ teaspoon of psyllium husk at a time and knead until the dough comes together.

3. Allow the dough to rest for several minutes while preparing the toppings. Dice the nectarine and tomato into 1-inch cubes. Sprinkle them with the flaky salt and allow the tomatoes to sweat out a bit of their liquid while you continue onto the next steps.

4. Cut the dough into 4 pieces and roll into 4 small balls.

5. This next step could be done two ways: Option 1) Place one ball in between two parchment papers, press down to flatten and roll out with a rolling pin until you have a thin flatbread. Unpeel the first layer of parchment and flip onto the hot pan. Option 2) Place the ball onto a non-stick surface and flatten the ball using the palms of your hands, pick the flatbread up using a spatula and flip onto the pan.

6. Cook for 2 ½ minutes on each side and transfer to a plate to cool slightly.

7. Spread almond ricotta onto each flatbread and top with the nectarines and tomatoes. Garnish with pistachios and fresh basil leaves. Enjoy immediately.

Nutritional analysis per serving: Calories: 182, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 631mg, Carbohydrates: 20g, Fiber: 9g, Sugars: 7g, Protein: 6g, Net Carbs: 11g

Latest Recipes

Send this to a friend