Artichoke & White Bean Baked Flatbread with Whipped Ricotta
This Lemony Artichoke & White Bean Flatbread is a vegetarian, high-fibre, and diabetes-friendly recipe layered with creamy whipped ricotta, fresh herbs, and tangy artichokes—all on a crisp whole grain base.
- Suitable for diets:
- Heart-Healthy
- High-Fiber
- Nut-Free
- Plant-Based
- Soy-Free
- Vegetarian
Why Diabetes Friendly?
- Balanced Macronutrients: Combines complex carbs (whole grain flatbread), protein (white beans and ricotta), and healthy fats (olive oil), promoting stable blood sugar levels.
- High Fibre: White beans, spinach, and whole grains contribute fibre, which slows carbohydrate absorption and supports blood sugar control.
- Low Added Sugar: The only sweetness comes from a small balsamic drizzle; you can use a sugar-free version if needed.
- Controlled Carbs: Flatbread portion is modest, making this a manageable, blood sugar-friendly meal or snack.
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Equipment
- Baking sheet
- Mixing bowl
- Zester or microplane
Ingredients
- white beans (canned, drained and rinsed) ¼ cup
- ricotta cheese (part-skim) ⅓ cup
- spinach (fresh, finely chopped) ¼ cup
- lemon zest 1 tsp
- basil (chopped) 1 tbsp
- olive oil 1 tsp
- garlic (minced) 1 tsp
- salt 1 pinch
- pepper 1 pinch
- flatbread (small, whole grain ) 1
- artichoke hearts (marinated, chopped) ¼ cup
- chili flakes (optional) 1 pinch
- balsamic glaze (for drizzling) 2 tsp
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Cooking Tips
- Make It Crispier: Pre-bake your flatbread a little longer if you like extra crunch.
- Dairy-Free Version: Use a plant-based ricotta or whipped tofu with lemon and herbs for a vegan option.
- Extra Protein Boost: Add more mashed beans to the ricotta blend or top with roasted chickpeas.
- Customize the Toppings: Add roasted red peppers, olives, or arugula for more flavour and nutrients.
- Meal Prep Friendly: Mix the ricotta topping ahead of time and store in the fridge for up to 2–3 days.
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Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, mash the white beans until smooth but still slightly chunky.¼ cup white beans
- Add in the ricotta, spinach, lemon zest, basil, olive oil, garlic, salt, and pepper. Mix until everything is well combined.⅓ cup ricotta cheese, ¼ cup spinach, 1 tsp lemon zest, 1 tbsp basil, 1 tsp olive oil, 1 tsp garlic, 1 pinch salt, 1 pinch pepper
- Crisp your flatbread by baking it in the preheated oven for 2–3 minutes to firm it up slightly.1 flatbread
- Spread whipped ricotta mixture evenly over the flatbread, top with artichokes and sprinkle with chili flakes (if using).¼ cup artichoke hearts, 1 pinch chili flakes
- Bake for 8–10 minutes, until the flatbread is warm and the edges are slightly crisp.
- Top with torn fresh basil, a microplane of lemon zest, and a light drizzle of balsamic glaze.2 tsp balsamic glaze
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FAQ
- Can I make this vegan?
Yes! Substitute the ricotta with a vegan alternative like almond or tofu ricotta. - Is this gluten-free?
Not as written. Use a certified gluten-free flatbread or cauliflower crust. - Can I use canned artichoke hearts?
Yes, just drain well and chop. Marinated ones add more flavour. - Can this be eaten cold?
Absolutely—it makes a great cold flatbread or picnic item!
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Nutrition
Per serving
Calories: 374kcal
Carbohydrates: 50.4g
Fiber: 7.4g
Sugar: 3.1g
Fat: 11.3g
Saturated Fat: 4.8g
Trans Fat:
Protein: 19.9g
Nutrition Facts
Artichoke & White Bean Baked Flatbread with Whipped Ricotta
Serving Size
1 flatbread
Amount per Serving
Calories
374
% Daily Value*
Fat
11.3
g
17
%
Saturated Fat
4.8
g
30
%
Cholesterol
25.6
mg
9
%
Sodium
423.2
mg
18
%
Potassium
687.5
mg
20
%
Carbohydrates
50.4
g
17
%
Fiber
7.4
g
31
%
Sugar
3.1
g
3
%
Protein
19.9
g
40
%
Vitamin C
12.9
mg
16
%
Vitamin D
0.1
µg
1
%
Calcium
345.5
mg
35
%
Iron
3.7
mg
21
%
Magnesium
95.1
mg
24
%
Zinc
2.5
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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