With the ‘stay at home’ ordinance due to the coronavirus epidemic, Mr. T and I have been cooking a lot more. During the week we stick to a more strict low-carb/keto, but on the weekends we just aim for low-carb and add in some more splurge-y type items (like using Mission’s low carb fajita size tortillas and these Lavash flax flatbread’s I found a Costco). Yes, they have some carbs, but the Net carbs are fairly low due to the high fiber. This weekend, we were craving pizza – and we wanted to use up some of the veggies we have in the fridge – so we created this low-carb Mediterranean pizza flatbread! Easy to make but oh-so satisfying!

Our friend just started a small farm growing microgreens and other herbs and vegetables (shout out to Carter Acres)! We ordered some fennel, dill, snow peas and spring onions. When he delivered the order, it was a lot – so we set out to create something delicious. For the fennel, we cut those into chunks, the cherry tomatoes in half, tossed in olive oil salt and pepper and roasted them in the toaster oven for about 20 minutes until slightly caramelized. You could do this in a saute pan instead.

I keep the Lavash flatbread in the freezer (I keep them there to stay fresh, but they thaw very quickly). We went ahead and toasted them in our toaster oven to be crispy – note: keep an eye on them because they can toast up pretty fast. The Damascus Natural Lavash Fax Roll-Ups are 5 Net carbs per serving, but if you wanted to keep this recipe more keto, you could do our quicha-style or meatsa-style ‘crust’ instead.

For the sauce, I created my basic Alfredo sauce but we added in the fresh dill – SO delicious! Then we topped the pizza with the sauce, cheese, roasted veggies, chopped ham, chopped olives and some diced feta cheese. Bake in the toaster oven for 10 minutes (or until the shredded cheese looks melty) and drizzle with the remaining dill sauce. Opa!

Low-Carb Mediterranean Flatbread Pizza

4 cherry tomatoes, halved
¾ c fennel bulb, rough chop (similar size to tomatoes)
1 tsp olive oil
salt/pepper
2 servings (one sheet) of Damascus Natural Lavash Fax Roll-Ups
Dill Alfredo Sauce (recipe below)
½ c Pizza blend shredded cheese
6 pitted Kalamata olives, rough chop
3 oz smoked ham, chopped
1 Tbsp spring or green onions, chopped
1 oz feta cheese, chopped or crumbled

Heat toaster oven or regular oven to 375. Toss fennel bulb, cherry tomatoes in olive oil, salt and pepper. Cook for about 15/20 minutes or until you see the fennel start to caramelize and soften. NOTE: This can be done in a sauté pan if preferred. Once done, set aside. Spray your Lavash flatbread with cooking spray (we like to pre-split them) then on a baking sheet with a wire rack on top, toast in the oven – about 5 minutes per side until toasted, but not too dark. Add a Tbsp per flatbread of the dill alfredo sauce. Top with shredded pizza cheese, your cooked fennel/tomato mix, the chopped olives, green onions, ham and feta. Let bake about 10 minutes or until the shredded cheese looks melty. Drizzle with any remaining dill sauce – cut into triangles and enjoy!

Dill Alfredo Sauce

½ cup heavy whipping cream
1 tbsp Philadelphia Cream Cheese
½ a tsp ground garlic
salt/pepper
2 Tbsp Grated Parmesan & Romano
1 Tbsp fresh dill, chopped

Heat a small saucepan on medium low, add in your cream and seasonings. Add in your cream cheese and whisk until the cream cheese has melted in and the sauce starts to thicken a bit. Add in your parmesan, whisk to incorporate and lastly your dill.

Serves: 2

Estimated Nutrition Stats (per serving): Calories – 591 | Fat – 49g | Carbs – 18g | Net carbs – 10g | Fiber – 8g | Protein – 30g

NOTE: The nutrition stats I get are after putting the recipe in CarbManager.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

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