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