Asparagus Prosciutto Flatbread
A quick and easy snack, lunch, or party bite.
This recipe for Asparagus Prosciutto Flatbread is based on my original “Ultimate Low Carb Pizza Crust Recipe” from Eat Happy.
I’ve tweaked and streamlined the process as much as possible. After making a bajillion of these crusts over the years, I start to take it for granted that they’re pretty easy to make. Which they are. But they do get easier and easier to make the more you work with these ingredients. We want low carb crusts to not feel intimidating. The last thing I want is for you to say, “Oh, screw it. I miss gluten-y pizza, lemme just call delivery.”
A flatbread is a pizza without a sauce. But you could easily serve EHK’S Pink Crema sauce on the side as a dipping sauce, and everyone would applaud your decision.
For the flatbread crust, you can use either almond flour or crush plain pork rinds, depending on your carb/no-carb requirements. You can also sub in dairy free cheese and cream cheese, if you have access to decent ones.
I love a flatbread for an easy party appetizer, luncheon main course alongside a salad, or in the middle of a football food smorgasbord. This particular flatbread even works on a brunch menu alongside Shrimp and Jalapeño Cheese Grits and a Vodka Bellini.
As always, a downloadable, printable PDF version of this recipe lives here.
ASPARAGUS PROSCIUTTO FLATBREAD
(Serves 2-3)
For crust:
1 1/2 cups grated mozzarella
3 tablespoons cream cheese
1 egg
2/3 cup almond flour (or you can use crushed plain pork rinds)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Olive oil for greasing the parchment paper
For toppings:
1/2 pound asparagus, rough bottom 3” ends, trimmed and discarded
3/4 cup grated fontina cheese
3 slices prosciutto, cut lengthwise into 1” wide ribbons
1/2 teaspoon red pepper flakes for garnish
Preheat the oven to 425 degrees. Microwave the grated mozzarella and cream cheese in a large microwave safe mixing bowl until soft and pliable, about 20-30 seconds. Add the egg, almond flour, oregano, basil and garlic powder. Blend well into a dough ball.
Grease a parchment-lined baking sheet with olive oil. Press dough ball into a 1/2” thick crust, using additional olive oil on your fingers to keep the dough from sticking to your hands.
Bake crust for 8 minutes.
Meanwhile, bring a large saucepan of water to boil and blanch the asparagus pieces for 1-2 minutes, then plunge the asparagus into an ice bath to instantly cool. Lay asparagus on a paper towel lined plate to dry while crust bakes.
Remove crust from oven and gently press the asparagus pieces into crust. Sprinkle the fontina cheese over the asparagus. Arrange prosciutto ribbons over cheese and asparagus. Bake 8-10 more minutes until the cheese is bubbly and the prosciutto is starting to crisp. Remove from oven, slice, and serve.