Keto Za'atar Carrot Leek Flatbread
Mediterranean-inspired flatbread featuring earthy za'atar spice blend, sweet carrot ribbons, and tender leeks baked on pizza dough. Topped with fresh fennel and arugula salad dressed in bright clementine juice. Perfect for casual dinners or entertaining, this recipe combines warm, herbaceous flavors with crisp, citrusy elements. The contrast between the baked vegetables and fresh salad creates textural interest while za'atar adds distinctive Middle Eastern flair.
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil, divided
- 2 teaspoons za'atardried oregano + sesame seeds2:1 ratiovegetarian
mix oregano with toasted sesame seeds
- 3 teaspoons za'atardried oregano + sesame seeds2:1 ratiovegetarian
mix oregano with toasted sesame seeds
- 1 carrot, peeled into thick ribbons
- 1 leek, white and light green part only, sliced
- ¼ cup raw almonds, chopped
- ⅓ cup pitted kalamata olives
- 2 handfuls baby arugula leaves
- 1 fennel bulb, cored and shaved thinly
- 1 clementine, juicedlemon juice1:1vegetarian
fresh lemon provides similar acidity
- salt
- pepper
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Spread dough into foot-diameter circle on prepared sheet
- 3
Drizzle with olive oil and spread with fingers
- 4
Sprinkle with za'atar, salt and pepper
- 5
Scatter carrot ribbons, leeks, almonds and olives across dough
- 6
Drizzle with additional olive oil
- 7
Bake until crust appears golden brown
- 8
Meanwhile, combine arugula, fennel, clementine juice, remaining olive oil, salt and pepper in large bowl
- 9
Toss salad gently with hands
- 10
Remove flatbread from oven and cut into slices
- 11
Top with fennel salad and serve hot
Tips
Use a vegetable peeler to create even carrot ribbons that cook uniformly and look elegant on the flatbread.
Make sure to core the fennel bulb completely and slice paper-thin for the best texture in the fresh salad.
Serve immediately while the flatbread is warm to enjoy the contrast between hot and cool components.
Good to Know
Best consumed immediately. Leftover flatbread can be stored covered at room temperature for 1 day.
Prepare fennel salad components up to 4 hours ahead but dress just before serving to prevent wilting.
Cut into wedges and serve on a large cutting board or platter for sharing.
Common Mistakes
Don't over-bake the flatbread to avoid a tough, dry crust.
Don't dress the salad too early to prevent arugula from wilting.
Don't slice vegetables too thick or they won't cook properly in the short baking time.
Substitutions
mix oregano with toasted sesame seeds
FAQ
Can I use store-bought flatbread instead of pizza dough?
Yes, you can use pre-made flatbread or naan. Reduce baking time to 8-10 minutes since they're already cooked and just need warming and topping integration.
What if I can't find za'atar spice blend?
Mix dried oregano, toasted sesame seeds, and a pinch of sumac if available. Alternatively, use dried thyme with sesame seeds for a similar herbal flavor profile.
How long will leftovers keep?
Flatbread is best eaten fresh but can be stored covered for 1 day. The salad components should be kept separate and assembled fresh for best texture and flavor.