“Flatbread” Pizza with Roasted Cherry Tomatoes, Artichokes and Feta

I have latched onto the Mediterranean Diet as a life-style change. I incorporate the spices and flavours from countries such as Italy, Greece, Spain, Morocco, Cyprus, Croatia and Portugal into almost everything I cook. It is not a weight loss diet, it is a way of eating that focuses on wholesome, nutritious foods that include the vital nutrients needed for your body to thrive and remain as healthy as possible. It is a plant-centered diet where you eat red meat occasionally and in small portions, choose whole grains (here we are gluten free so, that includes brown rice, quinoa and oats – but, no corn, bulgur, barley or wheat). You are encouraged to eat foods that contain healthy fats like olives, olive oil, nuts and seeds – we also include avocado oil (and avocados) and coconut oil. We eat fish and shellfish regularly and we are dairy free (goat milk, goat cheese, lactose free products, Greek yogurt with 19% protein, etc.). The diet promotes red wine – a five ounce glass per day for women and 2 for men. While no food is strictly off limits, moderation and portion size is the key. Finally, the Mediterranean way of life is more relaxed and people take more time over meals, bike and walk regularly and take far more time off – it is a more stress-reducing way of life.
Embrace Mediterranean foods such as: chickpeas and other beans (lentils, split peas) that are tossed with pasta or stews – fresh herbs like saffron, fennel, rosemary, basil, mint and parsley – garlic – nuts and seeds – oily fish – olive oil – olives and peppers and tomatoes.

Flatbread Pizza Dough – Anna Olsen’s Baking Day cookbook
1 – 1/3 cups of warm water
1/4 cup extra virgin olive oil
6 tablespoons of ground flaxseed
1 tablespoon of maple syrup
Mix these togethers and set aside.

2 cups of brown rice flour
1 cup of tapioca starch
2 – 1/4 teaspoons of instant dry yeast
1 teaspoon of salt
In stand mixture, whisk the flours and yeast and then add the salt.
Add the liquid and use the bread attachment to blend. I usually add a bit more of each flour to make the consistency of dough that is not too sticky. Let rise for 1 hour in a warm place and spread out using a small rolling pin on greased pizza pans.

Toss 1 – 1/2 lbs of halved cherry tomatoes in 1 tablespoon of olive oil and season with salt and pepper. Use your air fryer or oven to roast until the skins blister and crack, about 15-20 minutes at 400 F.

Brush the crusts with olive oil, top with artichoke hearts (chopped), the roasted tomatoes and roasted red peppers (mine came from a jar but, you can roast them yourself) and goat feta. Sprinkle oregano on top.
Next time, I would add sliced kalamata olives to my pizza.
Bake for 10 minutes until the crust is brown and the cheese is melted.

Written by Pam