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Low Carb California Flatbread Pizza:
When it’s Friday night and I am enjoying a refreshing Bon Appeteach “Book Club” cocktail, I crave something delicious to snack on. I love how versatile a flatbread pizza can be. It’s a thinner, lighter crust, usually doesn’t have much of a sauce, and is loaded with whatever toppings you like. I like to look at what’s left in my fridge and pull together some delicious flavors. This week, I went with a low carb/keto friendly version of a California pizza. This means chicken, crispy bacon, red pepper and red onion, all topped with fresh avocado and mozzarella cheese. Make this appetizer/meal (your choice) extra simple with a store bought low carb tortilla! Need a gluten free low carb option? Pair these toppings with either my Low Carb Naan Bread or my Low Carb Thin Crust Pizza as a base instead. Read on for tips and tricks and find the full recipe for Low Carb California Flatbread Pizza.
- Baking Sheet/ Pizza Stone
- Parchment Paper
- Knife & Cutting Board
- Saute Pan
I was feeling a little extra lazy and opted for using a low carb tortilla (store bought) for this recipe. You can easily make one of the crusts listed above but would need to partially bake each one first (just a heads up) to get the dough crispy enough to hold the toppings. Though I try to limit my gluten, sometimes being a little lazy in the kitchen is required. My favorite brands for store bought crusts for this recipe are Joseph’s Lavash Bread or the Mama Lupe Low Carb Tortillas. Be sure to find what works for you and add that accordingly to the macro/ nutritional count below.
Start by prepping the toppings. I usually have leftover shredded crockpot chicken left from my weekly meal preps, so naturally I used that in this recipe. You can opt to saute diced chicken, use a rotisserie chicken, or use canned chicken too. Set the cooked chicken aside and then prep the bacon. Pan fry diced bacon till almost crispy. Remove almost all the fat except a tablespoon or so to saute the red pepper and red onion until tender. Place the low carb tortillas on a parchment paper covered baking sheet and assemble with your toppings. I chose to make a spicy chipotle ranch sauce for the base, added a small amount of cheese, then topped it all off with the chicken, bacon, and veggie mixture. Add a bit more cheese and bake till melted. Finish the pizza off with a little more of spicy chipotle ranch sauce, the diced avocado, and cilantro. Cut into wedges or squares and serve. So simple and so delicious. This truly is great for those extra lazy nights or when you really have a pizza craving!
This Low Carb California Flatbread Pizza goes perfectly with this weeks refreshing Bon Appeteach “Book Club” cocktail, The Cosmopolitan Cocktail. Want other delicious appetizer recipes? Check out my favorite Keto Sausage bites or my favorite Shrimp and Avocado Salad.
Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
This recipe reflects the toppings only and does not reflect the low carb tortilla/ alternative bases for this flatbread. Please add that accordingly to what you use.
Low Carb California Flatbread PizzaPrint Recipe
- 2 Low Carb Tortillas
- 1/2 cup Chicken, diced or shredded
- 3 Bacon strips, cooked
- 1/4 Red Pepper, diced
- 1/4 Red Onion, diced
- 1/4 cup Ranch Dressing (make sure it is low carb/ keto compliant)
- 1 tbsp. Adobo Sauce (optional)
- 1 cup Mozzarella
- 1/2 Avocado, diced
- Cilantro for garnish
Preheat the oven to 400 degrees F.
Cook the chicken and the bacon. Remove the majority of the bacon grease and saute the red pepper and onion. Set aside.
In a bowl, add the ranch and the adobo sauce (optional) and set aside. Mince the cilantro. Dice the avocado and set aside.
Add about half the ranch mixture onto the base, and sprinkle on a small layer of cheese. Add the cooked chicken, bacon, and veggie mixture and the rest of the cheese.
Bake until the cheese is melted and the crust is crispy. I can tell when it is done by lightly picking up one corner and determining how soft the middle is. It should be crispy enough to hold the toppings and the cheese lightly browned. Time may vary about 10-15 or so.
Top the finished flatbread off with the fresh avocado, a drizzle of the chipotle ranch, and the cilantro.