June 24, 2019

  • 4 Cali’flour Flatbreads
  • 1 c hummus
  • 1 c feta cheese crumbled
  • ½ c chopped cucumber
  • 1 c canned or jarred artichokes, liquid removed and chopped
  • ½ c Kalamata olives sliced
  • 1 c tomatoes chopped
  • ¼ c chopped red onion
  • Juice of one lemon
  • Drizzle of EVOO
  • ¼ c parsley chopped
  • 2-3 T chopped fresh dill
  • 1-2 T toasted pine nuts
  • Freshly ground black pepper
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.

Assemble Minis:
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.