Ingredients
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.