Open-Faced Chicken BLT Flatbreads

Flatbread, you say? Flatbread is not Keto! Oh….but it is when you make it with something called Fathead dough! Oh, the joys of Fathead Dough!! I don’t know what I would do without it on this Keto journey! You can find my recipe for Fathead dough here.

Many of its uses include excellent pizza dough, calzone dough and flatbread dough as well as other recipes that require some kind of crust. If you are following a low-carb or Keto diet, do not be afraid to experiment by converting some of your favorite recipes into a Keto version. If you are not on a Keto diet, replace the Fathead dough with a pre-made flatbread or your own favorite dough.

Ingredients

Directions

Heat the oven to 350 degrees. If you are using pre-made flatbreads, prepare the grill.

Prepare the Fathead Dough. Add the dried parsley and garlic powder to the dough and knead it in.

Cut the dough in half using a knife or pastry cutter; then, Divide each half in half again. You will have four smaller-sized dough balls.

On a sheet of parchment paper, roll out the dough balls into flatbread shapes.

Prepare the grill. I use an indoor grill, but an outdoor grill works just as well. To prepare an indoor grill on the stovetop, spray the grill with cooking spray. Place the flatbreads on the grill. Grill on each side 1-2 minutes or until grill marks appear. Set the flatbreads aside.

Cook the bacon until crisp. You could do this ahead of time, or you could bake in the oven or on the grill since it is already out. Alternatively, you can use shelf-stable premade bacon.

In a small bowl, mix together the mayonnaise, sweetener and sriracha. Spread the mayonnaise on the flatbread. Place the chicken, tomatoes and cheese on the flatbread. Bake in the oven until the cheese is melted. Top the flatbread with bacon, iceberg lettuce and additional sriracha mayonnaise.