Keto Pesto Chicken Flatbread – Quick, Cheesy & Low in Carbs
Let Me Tell You About This Cheesy Keto Flatbread…
Okay, first off, this keto pesto chicken flatbread is honestly the kind of thing I make when I want to trick myself into thinking I’m ordering from a fancy pizza place but—plot twist—it’s Tuesday and I ain’t spending £15 on takeaway. I remember the first time I mashed this together: had a leftover rotisserie chicken, some sad basil that probably should have been composted, and a small mountain of cheese just begging to be used. Anyway, there was a tiny kitchen disaster involving me dropping half the mozzarella behind the oven, but hey, that just means more for the next batch, right? (On second thought, maybe I should invest in a cheese grater that isn’t older than I am.)
Why You’ll Love Making This Flatbread (Trust Me)
I usually turn to this keto chicken flatbread when everyone’s cranky, hangry, and absolutely not interested in another egg bake. My family goes wild for it because, well, cheese. (If there’s a day I forget cheese, mutiny practically ensues.) Sometimes I sneak pesto into it even when my partner claims to ‘despise anything green,’ but every time, the plate comes back suspiciously clean. Oh, and I finally figured out a way to get the crust actually crispy; it only took about a dozen soggy attempts, but now I just bake it a little longer (don’t worry, got you covered below).
Stuff You’ll Need (Feel Free to Wing It a Bit)
- 2 cooked chicken breasts, shredded (I sometimes use leftover roast chicken, or those shop-bought rotisserie ones when I can’t be bothered)
- 2/3 cup pre-made pesto (homemade is lovely, but honestly any decent store brand—look for the greenest one, my gran always said, but really, they’ll all do fine)
- 1 1/2 cups shredded mozzarella (I’ve even subbed in cheddar once or twice, it’s fine)
- 1/2 cup grated parmesan (doesn’t have to be the real expensive kind unless you’re feeling posh)
- 2 large eggs
- 1 tablespoon coconut flour (almond flour works in a pinch—sometimes I use a mix if I’m running low)
- Salt and pepper to taste
- Optional: handful of cherry tomatoes, sliced (sometimes I toss in some chopped olives if I’m feeling wild)
How I Throw This Together (And Sometimes Mess It Up)
- Preheat your oven to 220°C / 425°F. I always forget to do this, so, if you’re like me—maybe set a reminder?
- In a large bowl, mix eggs, coconut flour, half the mozzarella, all the parmesan, salt and pepper. Should look a bit weird and that’s fine (it always does at this stage).
- Spoon mixture onto a baking tray lined with parchment. Press it out so it’s like… I dunno, half an inch thick? I guess you could use a rolling pin, but my hands have always worked. It’ll smell a bit eggy now, don’t panic.
- Bake it for 10-15 minutes, or until the edges start looking golden (this is where I learned the hard way not to rush—raw centers are no-one’s friend).
- Time for toppings: slap on pesto, shredded chicken, the other half of mozzarella, and if you’re doing tomatoes or olives, those too.
- Back in the oven for another 8-10 minutes. Cheese gets melted; crust gets a bit crispy. Sometimes, I leave it an extra minute, just for good luck.
- Let it cool a sec before slicing—unless you enjoy burning your mouth, which… you do you.
Notes from My Kitchen Fails (and Wins)
- I once tried skipping the parchment and instantly regretted it; cleaning that tray was not my finest hour.
- Actually, I find it works better if you let the flatbread cool for just 2-3 minutes before cutting—it holds together way nicer.
- Don’t get precious about the mozzarella measurements. Sometimes a handful extra just finds its way in, and that’s never been a problem at our table.
Mix-Ups and Not-So-Great Experiments
- For a spicy kick, I’ve swapped pesto for a smear of harissa once – kids were not impressed, but I liked it!
- I tried making it dairy-free one time. Wouldn’t do that again (tasted sort of rubbery, lesson learned).
- You can swap in cooked, shredded turkey if you’re post-Christmas. Probably just as good.
Gear You’ll Need (Or Not, Really)
- Baking tray (if you don’t have one, I’ve even used the back of an old pizza pan with parchment; works in a pinch)
- Parchment paper (seriously, don’t skip it)
- A proper cheese grater is ideal, but a sharp knife and some elbow grease will do if you’re desperate, trust me
Keeping Leftovers (Yeah, Right…)
So, you technically can store leftover keto pesto chicken flatbread in the fridge for up to two days; just pop it in an airtight container. But honestly, in my house, it rarely sees sunrise. If by some miracle you have extra, I think it tastes even better cold the next day, almost like picnic food. (Microwaving works all right but the oven gets you that crispy edge once more.)
Serving It Up, Family-Style (Or Just for Me)
We usually slice this up like a pizza and serve it with a quick green salad. Sometimes, if I’m feeling extra, a side of roasted broccoli too. My kids dunk theirs in extra pesto (yes, the one who ‘hates green stuff’). On Sundays, we gather around and argue about who gets the crispiest piece. Sort of a tradition by now.
Pro Tips (Hard-Earned, Believe Me)
- I once tried rushing the crust by cranking up the oven higher. All I got was burnt edges and a soggy middle—not worth it!
- Let the chicken dry a bit on paper towel after shredding if it’s super moist; otherwise it can make things go a bit mushy.
- And taste the pesto before you go wild—some of the cheaper brands are sneakily salty. Learned that one the hard way!
Questions Folks Have Actually Asked Me
- Can I make this crust ahead of time?
- Definitely. I sometimes do the crust in the morning, leave it wrapped (just cooled and not topped) till dinnertime then finish with toppings. Even an overnight rest in the fridge doesn’t hurt it.
- Do I have to use coconut flour?
- Nope! Almond flour swaps in fine. Once I used a combo of both because that’s just what I had, turned out just dandy.
- Is this freezer-friendly?
- Yes, but honestly, it dries out a bit. I did it once after a meal prep binge and while it’s okay reheated, I prefer making it fresh. Your mileage may vary!
- Where do you buy good pesto?
- Usually, I grab mine wandering through Waitrose, or if I’m feeling fancy, I make my own using this guide on BBC Good Food. Not an ad, just what I really do!
- Can I do this without eggs?
- Honestly, I haven’t found a good substitute yet, but if you figure one out, let me know! Might work with a flax egg, but, I wouldn’t bet me dinner on it.
Right, that’s it. Now go grab your cheese (from wherever you’ve hidden it!) and give this Keto Pesto Chicken Flatbread a go. Don’t worry if you mess something up; that’s just another family story waiting to happen.
Ingredients
- 1 1/2 cups shredded cooked chicken
- 1 cup shredded mozzarella cheese
- 1/4 cup prepared basil pesto
- 1 1/2 cups almond flour
- 1 large egg
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a bowl, mix together almond flour, egg, 1/2 cup mozzarella, olive oil, garlic powder, salt, and pepper to form a soft dough.
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3Press and shape the dough into a thin rectangle or oval on the prepared baking sheet.
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4Bake the flatbread base for 8-10 minutes until just set and lightly golden.
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5Spread the pesto evenly over the baked flatbread. Top with shredded chicken and the remaining mozzarella cheese.
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6Return to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbling. Cool slightly, slice, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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