Keto Chicken Pesto Flatbread

Keto chicken pesto flatbread cut into slices Save to Pinterest
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Introduction

Call this a keto pesto chicken pizza if you’d rather — no argument here.

Either way, we have a fairly crisp Fat Head crust underneath and pesto, chicken, spinach, mozzarella, and parmesan on top. Lunch or dinner, both work.

About the Fat Head Crust

The crust starts with melted mozzarella and cream cheese, then almond flour and the rest of the crust ingredients turn that into something you can actually shape.

One detail worth knowing before you start: press the dough into a rectangle directly on parchment. No rolling pin needed. Get it into a fairly even layer, then the toppings can do their thing.

The Chicken

White meat is what we use, baked with a little Italian seasoning. Dark meat works too, if that is what you prefer.

That is about as complicated as the chicken needs to be. Pesto and two cheeses are coming, so this is not a recipe where the chicken has to carry every bit of flavor by itself.

The Pesto

A third of a cup of pesto goes across the whole crust, so its flavor is not a background note — use one you actually like eating.

We liked the Mantova Organic Pesto Mix Pack as a way to try several varieties.

Keto Chicken Pesto Flatbread

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yield
8 servings
Course
Appetizer, Main Course
Cuisine
American
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Ingredients

For the crust:

For the topping

Nutrition Facts

8 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat the oven to 350F.

  2. Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted completely.

  3. Place the cheese into a mixing bowl with the remaining crust ingredients. Blend on high until a smooth dough forms.

  5. Press the dough out on a parchment-lined baking sheet.

    Press it with your hands into a rough rectangle, roughly half again as long as it is wide, and about a quarter inch thick. No rolling pin, and no need to tidy the edges — the uneven, hand-pressed look is the point of a flatbread.

    Even thickness matters more than a neat shape. A thin patch browns and crisps before the rest of the base is cooked.

  6. Top the dough with the pesto sauce.

  7. Add the cooked chicken and the spinach over the top.

  8. Sprinkle 1 cup of mozzarella cheese and the 2 tbsp of parmesan.

  9. Bake for 20-25 minutes until the crust is golden brown.

Notes

  • Refrigerate leftovers in an airtight container and use them within three to four days.
  • Reheat leftovers to 165°F, checked with a food thermometer.

What Goes on Top?

Pesto first, then chicken and spinach, then mozzarella and parmesan over the top. The useful thing to know before you shop is that this is not a lightly garnished flatbread — there is a full layer of chicken, greens and cheese going on there.

Swaps

If pesto is not your thing, swap in keto-friendly marinara.

There are other directions for the topping entirely — pepperoni, ham, mushrooms, or ground beef or sausage cooked before they go on. Those are not chicken swaps so much as a different flatbread, and at that point we are drifting even closer to pizza, but we already said we were not going to argue about the name.

Leftovers

Ideally there are none. Cut it straight off the sheet while the base is still crisp — that crust softens as it sits, and the contrast between it and the pesto is most of what you came for.

If there are leftovers, this is cooked chicken and cheese, so treat it that way: refrigerate it in an airtight container and use it within three to four days.

Reheat it in the oven or an air fryer rather than the microwave. A Fat Head crust goes soft in a microwave, and the crispness is most of what makes this worth eating — a few minutes of dry heat brings it back much closer to how it started. Start short and look at it rather than working to a set time. It is done when the middle reaches 165°F on a thermometer.

Please rate the recipe below and tell us how it went in the comments — and the hashtag is #buttertogetherkitchen if you post a photo of yours.

Correction — October 2, 2026: Ground beef or sausage used as a topping goes on the flatbread already cooked.