Low Carb Mediterranean Veggie Flatbread Sandwich
Elevate your sandwich game with this Low Carb Mediterranean Veggie Flatbread Sandwich, a vibrant and nutritious twist on classic Mediterranean flavors. This recipe features a homemade cauliflower-based flatbread that’s not only gluten-free but packed with wholesome ingredients like almond flour and fresh eggs. Topped with creamy hummus, crisp cucumber slices, juicy cherry tomatoes, tangy feta cheese, and fresh basil, this open-faced delight is bursting with flavor in every bite. Perfect for lunch or dinner, this quick and easy recipe brings Mediterranean freshness to your table while keeping things light and low-carb. It's a delicious, healthy option that’s as satisfying as it is beautiful!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large Eggs
- 0.5 cup Almond flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Hummus
- 0.5 medium, sliced Cucumber
- 1 cup, halved Cherry tomatoes
- 0.25 cup, thinly sliced Red onion
- 0.25 cup, sliced Black olives
- 0.25 cup, crumbled Feta cheese
- 0.25 cup, chopped Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the leaves and core from the cauliflower. Cut it into florets and place in a food processor. Pulse until it reaches a rice-like consistency.
Transfer the cauliflower 'rice' to a microwave-safe bowl. Cover and microwave on high for 4 minutes. Let it cool slightly.
Once cooled, place the cauliflower in a clean kitchen towel or cheesecloth, and wring out as much moisture as possible.
In a large bowl, combine the drained cauliflower, eggs, almond flour, salt, and black pepper. Mix well until you have a cohesive dough.
Spread the cauliflower dough onto the prepared baking sheet, forming a rectangle or circle about 1/4 inch thick.
Bake in the preheated oven for 20 minutes or until golden brown and firm to the touch.
Remove the flatbread from the oven and let it cool slightly.
Drizzle olive oil over the flatbread and spread the hummus evenly on top.
Arrange cucumber slices, cherry tomatoes, red onion, and black olives over the hummus.
Sprinkle crumbled feta cheese and fresh basil leaves over the vegetables.
Cut the flatbread into pieces and serve immediately as open-faced sandwiches.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 18.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 578 mg | 44% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
