This low carb, paleo flatbread features a four-ingredient crust and is topped with mango, prosciutto, and arugula.
A couple of weeks ago I shared my four-ingredient pizza crust. Can I just tell you how in love with it I am? Something about a crispy pizza crust just hits the spot. Frequently. I’ve already made pepperoni pizza several times with it, but now I wanted a flatbread featuring summer ingredients.
Everything is better with summer produce.
Mangoes are not traditionally considered a low carb food since they are pretty high in sugar. However, in small amounts you can actually incorporate them into a low carb recipe. I’m a big believer in including nutrient-rich foods, even if they contain some natural sugars, in controlled portions. This doesn’t mean the overall meal has to be high in carbs! Mangoes are a great example of this. Combined with prosciutto, arugula, garlic, and olive oil, they make the perfect toppings for a savory low carb flatbread. This one has only 3.7 grams net carbs in each slice – mango and all!
Can you believe it?
One of my favorite flavor combinations is sweet and savory together. I believe that a variety of flavors tells our bodies that they are getting a wide range of nutrients to match. In this recipe, the crispy and salty prosciutto compliments the sweet mango, while the garlic and olive oil provide an intoxicating aroma.
Then there are the colors. Can we just take a moment to admire all these colors? Bright orange mango, deep green arugula, and rich pink-purple prosciutto… aren’t they beautiful? I don’t know about you, but to me pretty food is always more appetizing.
The visual appeal is just one of the reasons this recipe is the perfect appetizer. (Pun intended?) Of course, it’s also low carb as I mentioned before, as well as gluten-free and made with natural ingredients. The perfect combination.
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Want more low carb, gluten-free ideas for appetizers? Try these: