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How to Cook a Mediterranean Flatbread Pizza

Kristine Keating
Mediterranean Flatbread Pizza by Kristine Keating

If you enjoy the savory and bold flavors of Mediterranean cuisine, and to build on your healthy recipes cookbook, you will love this flatbread pizza. To highlight the Mediterranean theme, we went with a creamy garlic hummus in place of a traditional tomato sauce. For the crust we used a thin unleavened flatbread made with millet, brown rice and flax seeds (millet-flax lavash) which can be found in most natural food stores or from Sami’s Bakery ( However, you could also use brown rice tortillas as your flatbread but they are not as thick as the lavash. This flavorful pizza is a healthy lunch that can be put together in no time, especially if you prepare your garlic hummus ahead of time. Enjoy.

Makes 1 serving


2 millet-flax lavash (or tortillas), ½ cup of any garlic hummus (or use recipe below), 1 cup chopped cherry tomatoes (we used red and yellow), ⅓ cup thin sliced red onion, 6 kalamata olives (sliced), 2 tbs capers, 4 fresh basil leaves (chopped), ¼ cup tomato-tahini sauce (recipe below)

Preheat oven to 375 degrees F. 

Spread ¼ cup hummus onto each flatbread. Place tomato and onion evenly over top of the hummus and heat in the oven for about 10 minutes or until the edges of the flatbread begin to brown (keep a close eye on it because every oven heats differently). Remove from oven and add the olives, capers and fresh basil. Drizzle the tomato-tahini sauce on top to finish. Slice and serve. Mmmm.

Makes about 4 (¼ cup) servings 

½ cup chopped tomatoes, 4 sundried tomatoes, ¼ cup tahini, ¼ cup water, 2 dried dates, 2 tsp apple cider vinegar , ½ tsp sea salt

Blend all ingredients in a high-speed blender for about 1 minute (if using a traditional blender, you may want to soak the sundried tomatoes and dried dates for 1 hour to soften first). Store leftovers in a sealed glass container in the fridge for up to 5 days.

Makes about 3 (½ cup) servings


1 (15 oz) can garbanzo beans, 3 tbs tahini, 2 cloves garlic, 1-2 tbs lemon juice, ¼ tsp cumin, ¼ cup water, ¼ tsp sea salt, 1 tbs diced fresh parsley (or ½ tsp dried)

Place all ingredients, except the parsley, into a blender or food processor. Blend until very smooth. Transfer to a small bowl and add the parsley, mix well to combine. Store leftovers in a sealed glass container in the fridge for up to 5 days. 

2 flatbread pizzas (using millet-flax lavash)

Calories: 760
Carbs: 104 g

Protein: 23 g
Fat: 28 g
Omega 3: 0.93 g
Fiber: 19 g

Calcium: 276 mg
Iron: 9.5 mg
Magnesium: 212 mg
Potassium: 1027 mg
Selenium: 947 mcg
Zinc: 5 mg

B1: 0.83 mg
B2: 0.40 mg
B3: 6.4 mg
B5: 1.27 mg
B6: 0.64 mg
Choline: 82 mg
Folate: 242 mcg
Vitamin C: 28 mg

Vitamin E: 2 mg
Vitamin K: 34 mcg

Isoleucine: 0.92 g
Leucine: 1.86 g
Valine: 1.08 g



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