Cali-za'atar Flatbread with Arugula and Smoked Salmon


  • Cali’flour Flatbreads
  • 1 Large handful baby arugula
  • 4 oz cherry tomatoes, halved
  • 1 tsp dry oregano
  • tsp za'atar spice,
  • Kosher salt and black pepper
  • cup jalapeño cream cheese dip (store bought or homemade) 
  • Few slices smoked salmon (3 to 4 oz/113 g)
  • Handful pitted Kalamata olives
  • Handful toasted pine nuts, optional

Flatbread image


Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.


In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment. Spread a thin layer of jalapeño cream cheese evenly over the flatbreads . Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice ,pine nuts and dried oregano all over. 

Homemade Jalapeño Cream Cheese Dip


8 oz. cream cheese

1 oz. diced green chilies

1 oz. diced jalapenos

1 cup pepper jack cheese grated

¼ tsp garlic salt

⅕ cup cheddar cheese grated


In a large mixing bowl, mix together on medium speed, cream cheese, diced green chilies, jalapenos, pepper jack cheese, garlic salt until nice and creamy. Microwave for 5-6 minutes on high until the center is hot and edges are bubbling. Let it cool and use for your favorite recipe.


Shop Now Print

Older Post Newer Post

Cali'flour Recipes

Appetizer // Breakfast // cracker // Crusts // Dessert // Dinner // Flatbreads // Fun // Health & Wellness // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based // Product //

Get Weekly Recipes

Sign up to be the first to hear about weekly recipes, Cali'flour news and gain access to exclusive deals!