Super Skinny Greek flatbread pizza

Macro Friendly greek flatbread pizza

There’s something about a Greek flare. Once I get on it I can’t get off. So fresh and vibrant and crunchy.  This is so light and so good!


For the greek salsa:


For the salsa: 

  1. Chop everything up and toss it together! I’ve learned I prefer to keep the tomatoes separate if I’m going to have leftovers.  Everything else stays good for a couple of days.  We used ours on these pork pitas for dinner and I had it left for this flatbread the next day for lunch. It makes a lot so reduce anything you like—you can’t really go wrong here!

For the flatbread:

  1. Mix 1 tbs of hummus with 1 tbs of greek yogurt and garlic (I’ll heat garlic cube for like 5 seconds to soften enough to stir in) – Spread that as your base
  2. Top with chicken, sundried tomatoes, roasted red peppers, red onion, and feta
  3. Spray with a mist of olive oil spray and sprinkle with kosher salt
  4. Bake at 425 for 5-8 minutes, peek at it and pull it out when the edges are nice and brown
  5. Top with plenty of chopped butter lettuce (I’m telling you it’s magic lettuce, some things are so much better with these gorgeous tender leaves…), and greek salsa, more red onion if you’re obsessed with it like me, and a drizzle of ranch (or tzatziki etc…)
  6. Cut into wedges and scoop up salad as you go.  WHY could I scoop us salad with carbs every day of my life. So good.