Keto Stuffed Flatbreads

Makes 4 pieces | Prep Time: 20 minutes | Cook Time: 10 minutes

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Ingredients

• 1 2/3 cups Carbalose or King Arthur Keto Flour (200 g)

• 1 tsp baking powder

• 3/4 cup + 1 Tbsp high-protein Greek yogurt (Fage 0% or 2%)

• 2 Tbsp whey protein isolate OR vital wheat gluten

• 2 Tbsp grated Parmesan (optional, for extra flavor + protein)

• Italian herb seasoning, garlic powder, salt — to taste

Filling:

• ½ cup sugar-free pizza sauce (about 2 Tbsp per flatbread)

• 1 cup shredded mozzarella cheese (about ¼ cup per flatbread)

• 1 cup sliced mushrooms, sautéed until golden and liquid has evaporated

• Other toppings as desired (pepperoni, sausage, olives, etc.)

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Instructions

1. Prep mushrooms: Sauté sliced mushrooms in a nonstick pan with a drizzle of olive oil, salt, and garlic until golden and liquid has evaporated. Let cool slightly.

2. Make dough: In a mixing bowl, combine flour, baking powder, yogurt, protein powder (or gluten), Parmesan, and seasonings. Stir until crumbly, then knead gently until a smooth dough ball forms.

3. Divide dough: Cut into 4 equal pieces. Flatten each piece into a disc.

4. Fill & seal: Add a spoonful of pizza sauce, cheese, and toppings. Fold closed, flip seam-side down, and gently flatten into a thick patty.

5. Cook: Heat a lightly oiled skillet over low–medium heat. Place flatbreads in the pan, cover with a lid, and cook about 5 minutes per side, until golden brown and cooked through.

6. Serve: Enjoy warm as a handheld stuffed pizza pocket.

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Nutrition (per flatbread)

• Calories: ~245

• Protein: ~26.5g

• Fat: ~6.8g

• Total Carbs: ~37.5g

• Fiber: ~23g

• Net Carbs: ~14g

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💡 Tip: These taste great fresh, but you can also refrigerate leftovers and reheat in an air fryer or skillet for a quick snack.