Easy keto flatbread recipe topped with sautéed mushrooms and crispy sage leaves. A mouthwatering low-carb side dish or light keto vegetarian meal.
You could switch out the toppings for your favorites, or make it entirely plain, with no toppings whatsoever. It’s a sturdy flatbread that will hold up to whatever you want to do with it.
Ingredients
1 recipe keto focaccia (leave out rosemary and water)
3 tbsp olive oil divided
170.1 g sliced crimini or button mushrooms
Salt and pepper
2 cloves garlic, minced
1 tbsp fresh chopped sage
226.8 g shredded Fontina cheese (can sub mozzarella)
12 fresh whole sage leaves
Flaked sea salt
Instructions
Preheat the oven to 165C and line a baking sheet with parchment paper. Grease the paper.
Follow the directions for making the focaccia dough, but be sure to omit the rosemary and the water. Turn the dough out onto the prepared pan and use your hands to press out into a 10x14 inch rectangle.
Bake 15 minutes, until just firm to the touch. Remove and let cool while preparing the topping. Raise the oven temperature to 190C.
Add 2 tablespoons of the oil to a medium skillet over medium heat. Once hot, add the mushrooms and sprinkle lightly with salt and pepper. Cook 5 minutes, until the mushrooms are beginning to brown.
Add the garlic and chopped sage, and cook another 2 minutes, until fragrant. Remove from heat.
Sprinkle the cheese evenly over the crust, leaving a 1/2 inch border. Layer on the cooked mushrooms and bake 10 to 15 minutes, until the crust is golden and the cheese is melted.
Meanwhile, heat the remaining oil in the skillet over medium heat. Once hot, add the whole sage leaves and cook until crispy, 1 to 2 minutes.
Remove the bread from the oven and place the sage leaves in rows on the top, one for each slice. Sprinkle lightly with the sea salt and cut into slices.
This recipe is from All Day I Dream About Food.