Savory Rosemary Flatbread

Earlier this week, we posted an easy recipe for Blueberry Lemon Flatbread, and we promised a follow up with a savory version. It didn’t disappoint!

Here at K2.0, we’re always on the hunt for healthier versions of our favorite foods. As with most of our re-do’s, the idea starts with a specific herb or ingredient. The inspiration for this one came from the newly planted herb garden in the backyard.

It was a busy weekend! Lemon basil, Thai basil, standard basil, Italian parsley, curly parsley, French parsley, coriander, garlic chives, variegated oregano, standard oregano, variegated tri-color sage, standard sage, sweet marjoram, dill, spearmint, lemon mint, and thyme; ALL for summertime cooking, grilling, and salad making. I’m drooling! We also planted hot Sriracha peppers, two types of sweet cherry tomatoes, and Warren’s mother gifted us with a huge !!! beefsteak tomato plant.

Rosemary was the spirit that moved us for our meal yesterday evening. Our rosemary came to us from a local restaurant wholesale supply farm that has opened up to the public during the shutdown. The rosemary plants arrived on our doorstep, large and established, making the decision to trim a few stems easy.

We made the same yogurt/flour dough again, with sprouted whole wheat flour and Siggi’s nonfat plain yogurt, but added in a tablespoon of minced, fresh rosemary. Our toppings for the flatbread were a third cup ricotta, with asparagus, cherry tomatoes, red onion and 1/3C shredded mozzarella. It was delicious!

(Prior to baking, for 20 minutes.)

Halfway through dinner prep, THIS happened:

Yep! That’s a Cairn Terrier with his head stuck in a cashew jar. Can’t make this shit up. (Googled dogs/cashews immediately, and there is rarely a reaction, thank God. Pecans, walnuts and macadamia nuts are a definite “no.”) We got the container off his head, dusted him off, and went back to meal prep. LOL.

We sprinkled our slices with a teaspoon of grated Parmesan, because … well … Parmesan! So delicious, and K2.0 approved!! Go for it, tonight!

Savory Rosemary Flatbread

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 121kcal
The dough is quick and easy, and the end result is delicious!
Print Recipe



  • C sprouted, whole wheat flour
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Kosher salt
  • 1 Tbsp fresh Rosemary, minced
  • 1 C plain, non-fat yogurt

For on top

  • 1 C Peeled, sliced asparagus
  • 1 C sliced cherry tomatoes
  • ½ C red onion, sliced thin
  • C part-skim ricotta cheese
  • C shredded mozzarella cheese


  • Preheat oven to 425º.
  • Combine first 5 ingredients in a large bowl.
  • Fold yogurt into the flour mixture until it forms a shaggy dough.
  • Turn dough out onto a well-floured surface. Fold dough over itself several times, until yogurt is well incorporated. Place dough on a sheet pan lined with parchment. Place another parchment sheet on top, and press with your hands until it forms an oval shape, approximately ¼" thick. Peel away top parchment, and discard.
  • Spread ricotta on top of dough.
  • Add the asparagus, tomatoes and onion on top, evenly. Bake for 20 minutes, until outer crust is golden brown.
  • Remove from oven. Serve warm or at room temperature.


Calories: 121kcal | Carbohydrates: 18g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 350mg | Potassium: 170mg | Fiber: 3g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 1mg

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