Pizza/ Vegetarian Mains

Veggie Mediterranean Flatbread with Tzatziki Sauce

This post is an entry to a contest sponsored by Real California Milk, but all opinions are my own.

With summer just around the corner, my Pinterest is filling up with snack ideas perfect for backyard grilling parties. From tropical twists on guacamole to various pasta salads, it seems we are all longing for long summer nights, surrounded by friends and good food. And this veggie Mediterranean flatbread deserves to be a part of these summertime get-together’s. Just picture it: the bold, tangy flavors of sun-dried tomatoes and artichokes combined with creamy, melty cheese atop a perfectly crunchy whole wheat crust and then drizzled with a refreshing mint-based tzatziki sauce.



One of the great things about both the flatbread and tzatziki sauce is that they are made using Real California Dairy products. With Real California Dairy products you can rest assured that they are made with 100% Real California Milk – no mystery ingredients here! So next time you are at the store, keep an eye out for the Real California Dairy seal. Another added bonus: California Yogurt and Cheese are great sources of protein to keep you full longer.


So onto the food! Start with whole wheat pizza crust rolled out nice and thin into a rectangle. Place dough on a large sheet pan that has been generously sprayed with olive oil cooking spray (or you can use parchment paper instead).  Lightly brush extra virgin olive oil over the crust and sprinkle on basil and garlic powder. Top with 1-2 cups of shredded Real California mozzarella cheese, ½ – 1 cup Real California feta cheese, artichoke hearts, sun-dried tomatoes, and shredded kale. Place in 500°F oven and cook for 5 min. Turn sheet pan and cook another 5-7 minutes or until the bottom is nice and brown.


While flatbread is cooking, combine 1 diced cucumber in food processor along with Real California Yogurt, olive oil, lemon juice, nutmeg, red pepper flakes, garlic, salt, and mint leaves. Pulse until nice and smooth.

Slice flatbread into squares and drizzle with tzatziki sauce. Share and enjoy!


So here’s a toast to sharing good food made from wholesome ingredients with your friends and family this summer! (as well as in Spring, Fall, and Winter 😉 )

Veggie Mediterranean Flatbread with Tzatziki Sauce

You'll love the bold, tangy flavors of sun-dried tomatoes and artichokes combined with creamy, melty cheese atop a perfectly crunchy whole wheat crust and then drizzled with a refreshing mint-based tzatziki sauce. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Keyword: Healthy, Pizza, Vegetarian
Author: The Healthy Toast


Tzatziki Sauce

  • 1 cucumber peeled, seeded, and diced
  • 1 cup Real California Yogurt
  • 1 Tbs Extra Virgin Olive Oil
  • Juice from 1/2 Lemon
  • 1 sprig of Fresh Mint
  • 1 tsp Garlic Powder
  • 1/8 tsp Nutmeg
  • 1/8 tsp Red Pepper Flakes
  • Pinch of salt


  • Whole wheat pizza dough
  • 1 cup Real California mozzarella cheese
  • 1/2 cup Real California feta cheese
  • 1/2 cup Sun-Dried Tomatoes drained of oil
  • 14- oz can Artichoke Hearts
  • 1 cup shredded Kale
  • 2 tsp Extra Virgin Olive oil
  • Garlic powder to taste
  • Dried basil to taste


For Flatbread

  • Preheat oven to 500°F and spray large baking sheet with olive oil spray or cover with parchment paper.
  • On a floured surface, roll out dough into a rectangle. Make sure it is nice and thin. Transfer to baking sheet before topping.
  • Lightly brush crust with extra virgin olive oil. Sprinkle on dried basil and garlic powder to taste. Top with sun-dried tomatoes, artichoke hearts, kale, and cheeses.
  • Place in oven and cook for 5 min. Turn baking sheet, then cook for an additional 5-7 minutes, or until the bottom of the flatbread is nice and brown.
  • Slice into squares (I ended up with 24 squares), and drizzle with tzatziki sauce.

For the Tzatziki sauce

  • Place all Tzatziki ingredients in food processor and pulse until smooth. Drizzle over flatbread and store remaining sauce in the fridge for up to 1 week.


Nutrition for 1/8 of recipe (not including sauce): 222 calories, 3g saturated fat, 29g carbohydrate, 3g fiber, 10g protein
Nutrition for 2 tablespoons of sauce: 28 calories, 0 g saturated fat, 1g carbohydrate, 1g sugar, 0g fiber, 2g protein

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  • Serena
    April 15, 2016 at 12:04 pm

    I used to work at a Greek restaurant…and went to Greece on my honeymoon. So I ADORE Greek food. This will totally be on my table soon. I’ve never seen nutmeg in tzatziki. Great idea – do you know if that’s traditional? So curious!

    • The Healthy Toast
      April 15, 2016 at 12:58 pm

      I’m so jealous! I’ve always wanted to visit – it looks so beautiful there! Let me know what you think when you try it out 🙂 No, traditionally it isn’t but Nutmeg is a spice found in Greek cuisine so I figured I’d try it out. I ended up liking the subtle depth it gives the sauce so I kept it in the recipe. Hope you enjoy 🙂

  • Deanna Segrave-Daly
    April 15, 2016 at 2:07 pm

    Oh ho – this is SO my kind of recipe! Pinning this baby 🙂 (By the way, welcome to Recipe ReDux – great to have you!)

    • The Healthy Toast
      April 15, 2016 at 7:44 pm

      Thank you! I’m excited to be a part of it 🙂

  • Corina
    April 16, 2016 at 12:08 pm

    It looks absolutely gorgeous! I love the flavours and it would be perfect to serve at a summer party.

    • The Healthy Toast
      April 16, 2016 at 7:16 pm

      Thank you 🙂 Right?! I can’t wait to re-make it when the weather is finally warm out.

  • Sharon
    April 16, 2016 at 12:32 pm

    Oh my! This recipe sounds and looks so delicious and healthy! Pinned!

    • The Healthy Toast
      April 16, 2016 at 7:14 pm

      Thank you! If you give it a try, I’d love to know what you think!

  • Veggie Mediterranean Flatbread with Tzatziki Sauce (#sponsored) | Recipes
    April 17, 2016 at 8:10 pm

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