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Olives are one of my favorite snacks, but sometimes I want them in something a little more exciting. This Mediterranean is a low carb vegan take on a super lazy pizza. Is it pizza? Sure isn’t! Does it have echoes of what could be pizza? Maybe. Labels aside, the flavors work together wonderfully, and make for a lovely luch or dinner (or even breakfast – no one said breakfast has to be sweet).
Like all the other recipes on this site, these low carb mediterranean flatbreads are gluten free and sugar free, and these just so happen to be vegan and nut free as well. They also technically qualify as paleo, though it seems unlikely that this was eaten by our cavemen ancestors. Then again, I only minored in anthropolgy, so really I have no idea. Anywho…
Notes on making Low Carb Mediterranean Flatbreads
- The flatbread itself is just my nut-free Low Carb Crispbread, that I’ve really been using in just about everything lately.
- You can use either sundried tomatoes that are packed in olive oil, or dry sundried tomatoes, and then add olive oil in. The recipe is written for the latter, so if you use tomatoes packed in oil, just omit the extra oil!
- To add a little interest, I sometimes toss in some nuts of some sort into this dish, but it is in no way necessary. Even though they’re a bit higher in carbs, I’ll chop up in toss in cashews and a tsp of lemon juice, and that kiiiind of mimics the feta that you find in many of these types of spreads.
- The smaller you chop everything up, the more flavorful each bite will be, and the easier this will be to put on top of things. However, I am lazy and typically only cut the olives in half and the tomato pieces into 1/2″ little cubes, and that works fine for me.
- While you can use dried herbs here, fresh make a world of difference, and are full of micronutrients!
- I like to spread a tiiiiiny layer of hummus on the flatbread, but this isn’t really all that necessary.
Low Carb Mediterranean Flatbread
For the Flatbread:
- 6 crispbread pieces from this recipe
For the Topping:
- 1/2 cup pitted kalamata olives
- 1/4 cup sun-dried tomatoes
- 2 stalks of green onion
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1 tsp lemon juice
- 1 tbsp olive oil
- pepper to taste
- Make the flatbreads. This is the time consuming part.
- While the flatbreads cook, chop up the olives, tomatoes, parsley, dill and scallions and throw in a bowl.
- Add pepper, lemon juice and olive oil to the olive mixture and toss until everything is well mixed. Let this mixture chill in the fridge while the flatbreads continue to cook.
- Once the flatbread is out of the oven, let cool and spread a tsp of hummus on each. Evenly distribute olive mixture on top of everything and enjoy.