Ingredients
Crust
- 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
Toppings
- 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
Method
Step 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.
Step 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.
Step 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.
Step 4
Cut the dough into 4 pieces and roll into 4 small balls.
Step 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.
Step 6
Cook for 2 ½ minutes on each side and transfer to a plate to cool slightly.
Step 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
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