Roasted eggplant, zucchini, and red onion mingle with briny olives, crisp lettuce, and a tangy tahini drizzle—all hugged by tender cassava flatbread. Bright, herby, and unforgettable.
INGREDIENTS
1 cup Thrive Fields Cassava Flour (4 oz, ¼ of a 16 oz pack)
¼ tsp salt
4 Tbsp water (add 1 Tbsp more if too dry)
1 cup roasted veggies (eggplant, zucchini, red onion)
¼ cup sliced Kalamata olives
½ cup shredded lettuce 2 Tbsp chopped parsley Tahini Sauce:
3 Tbsp tahini
1 Tbsp lemon juice Water, to thin Pinch salt
DIRECTION
Whisk flour and salt, stir in water to form dough. Divide into two balls and roll into 6–7″ rounds on oiled parchment.
Heat skillet over medium and cook each 30–45 sec per side until golden spots appear.
Combine tahini, lemon juice, salt, and enough water for a drizzling consistency.
On each flatbread, layer roasted veggies, olives, lettuce, and parsley.
Spoon tahini sauce over everything, then fold like a taco. Serve immediately.