Low-Carb Mediterranean Flatbread Recipe

Looking for something fresh, flavorful, and secretly low-carb? This Mediterranean flatbread is the ultimate weeknight win—crispy, cheesy crust layered with creamy hummus (or Greek yogurt), juicy tomatoes, briny olives, and crumbly feta. It’s so satisfying, no one will believe it’s low-carb. My husband requests it weekly, and I never mind because it’s ready in 30 minutes and always a hit!

⏱ Time Breakdown:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

✨ Ingredients

For the flatbread base (low-carb option):

1 ½ cups shredded mozzarella cheese

2 tbsp cream cheese

¾ cup almond flour

½ tsp baking powder

1 large egg

Toppings:

½ cup hummus (or use Greek yogurt for lower carb)

½ cup cherry tomatoes, halved

⅓ cup cucumber, chopped

¼ cup red onion, thinly sliced

¼ cup Kalamata olives, sliced

¼ cup crumbled feta cheese

1 tbsp sun-dried tomatoes, chopped (optional)

Fresh parsley or dill, chopped

Olive oil, for drizzling

Pinch of salt and pepper

Optional: a squeeze of fresh lemon juice

‍ Instructions

Step 1: Make the Flatbread

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 1 minute, stir, then microwave for another 30 seconds until melted and smooth.
Stir in almond flour and baking powder. Add the egg and mix until a dough forms. If it’s sticky, lightly oil your hands.
Divide the dough into 2 or 3 portions. Flatten each into a round or oval shape, about ¼ inch thick, on the parchment-lined baking sheet.
Bake for 10–12 minutes or until golden and firm. Let cool slightly.

Step 2: Add Toppings

Spread each cooled flatbread with a layer of hummus or Greek yogurt.
Top with chopped tomatoes, cucumbers, red onion, olives, feta, and sun-dried tomatoes if using.
Sprinkle with fresh herbs, a light drizzle of olive oil, salt, pepper, and a squeeze of lemon juice.

Variations

Add protein: Grilled chicken, shrimp, or tuna.
Go dairy-free: Use dairy-free cheese and skip the feta.
Add greens: Toss on baby spinach or arugula for extra freshness.

FAQ

Use parchment paper: This keeps the dough from sticking and makes cleanup easy.
Chill the dough briefly: If it’s too sticky to handle, pop it in the fridge for 5–10 minutes.
Crispier crust? Bake for an extra 2–3 minutes, or place under the broiler for a minute or two at the end.
Make ahead: You can bake the flatbread bases ahead of time and store in the fridge (up to 3 days) or freezer (up to 1 month).
Customize it: Add your favorite Mediterranean toppings—artichokes, roasted red peppers, grilled zucchini, or even a poached egg!

❓ Recipe Q&A

Can I make this dairy-free?
Yes! Use dairy-free shredded mozzarella and cream cheese alternatives for the crust, and swap the feta for a plant-based crumble.

Can I use coconut flour instead of almond flour?
It’s not a 1:1 swap—coconut flour is more absorbent. If substituting, use about ⅓ cup coconut flour and maybe an extra egg to balance texture.

Is hummus low-carb?
Traditional hummus has around 4–6g net carbs per 2 tbsp. If you want to keep it super low-carb, use Greek yogurt, baba ganoush, or avocado mash instead.

Can I air fry the crust?
Absolutely! Air fry at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden and set.

Nutrition Info (Per Flatbread – based on 1 of 3 servings)

Estimates with hummus as the spread:

Calories: 360
Fat: 26g
Carbs: 9g net (13g total – 4g fiber)
Protein: 18g
Sugar: 3g

Using Greek yogurt instead of hummus may lower carbs slightly.