June 28, 2019

Ingredients:

  • 2 Cali’flour Foods Flatbreads
  • 3 eggs, hard-boiled
  • 1 ½ T mayonnaise or vegannaise
  • 1 t yellow mustard
  • 1 T finely minced dill pickles
  • 1 t dill pickle brine
  • 3 slices of cooked bacon, crumbled
  • Butter lettuce leaves
  • 1 medium tomato, chopped
  • Kosher salt and freshly ground black pepper to taste
Prepare Flatbreads:
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare Salad:
Dice or smash eggs into small pieces then place into a medium bowl. Combine eggs with mayonnaise, mustard, pickles, pickle brine, and a pinch of salt and pepper. Mix well. Taste and add additional salt, pepper, or pickle brine as desired.
Assemble Dish:

On prepared flatbreads add lettuce leaves, then divide and place the salad evenly. Serve topped with crumbled bacon and tomatoes. Enjoy!