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.
In a bowl, combine cucumber, artichokes, olives, tomatoes, onions, lemon juice, EVOO, parsley, dill, and fresh cracked pepper. Toss to combine. Adjust seasonings. To each prepared flatbread, spread 2 T of hummus. Evenly distribute the Mediterranean mixture and then pine nuts on each of the flatbreads. Serve and enjoy!
*The recipe will yield a larger ratio of Mediterranean topping and can be easily stored for later use.