This recipe is my take on a flatbread with a Mediterranean twist! While the recipe is already quick and easy, it can also be a made ahead and pulled out of the fridge, ready to heat up before enjoying. Hot or cold, this flatbread will win over a crowd! 


Makes about 2 flatbread pizzas 

  • 2 whole grain flatbreads 
  • 1/2 24 oz jar tomato sauce or pizza sauce (more if you like it saucy!)
  • 10 pieces Artichoke hearts 
  • 10 sundried tomatoes, sliced 
  • 1/4 head cauliflower, crumbled 
  • 2 cups raw spinach leaves 
  • 1 red onion, sliced 
  • 1 package white mushrooms, sliced into strips
  • 2 sprigs rosemary 
  • 1/4 cup balsamic vinegar
  • 2 Tbsp olive oil 
  • 1/2 tsp sea salt
  • 1 tsp black pepper 
  1. Heat oven to 350 degrees.
  2. Place a pan on the stovetop, medium-low heat.
  3. Add 1 Tbsp of the olive oil and onions to the pan and cook until golden and caramelized, about 3-5 minutes.
  4. Set the onions aside in a bowl once caramelized.
  5. Add the second Tbsp of olive oil into the same pan, as well as the sliced mushrooms, balsamic vinegar, rosemary sprigs, salt and pepper. Cook the mushrooms until tender on medium-low heat.
  6. Add the spinach to the mushroom mixture until soft (30-60 seconds).
  7. Take out the rosemary sprigs and set aside the mushroom spinach mixture.
  8. Crumble the cauliflower into very small pieces, add to the pan and brown on medium heat.
  9. Set this aside in another separate bowl.
  10. For assembly, spread on the tomato sauce first and then add the sundried tomatoes, artichoke hearts, spinach and mushrooms, caramelized onions, and finally sprinkle on the browned cauliflower.
  11. Eat as is or place the flatbreads in the oven on 350 degrees for about 10 minutes.
  12. Sprinkle some crushed red pepper or nutritional yeast for a spicy kick and vitamin D boost, respectively.
  13. Use the beautiful rosemary sprigs as a garnish or sprinkle on top to received the nutritional power of rosemary! (super high antioxidant)
This is a great summer party or poolside snack. Enjoy! 

Recipe created by McKinsey Fiveash, nicobella dietetic intern

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