Vegan Mushroom Flatbread

Transform your pizza night with this irresistibly savory Vegan Mushroom Flatbread, a perfect combination of crispy homemade crust and earthy, sautéed mushrooms. This plant-based recipe features a medley of mushrooms like cremini or shiitake, enhanced with fragrant garlic, fresh thyme, and a splash of zesty lemon juice for a vibrant flavor profile. The easy-to-make dough, prepared with just a few pantry staples, bakes to golden perfection in under 15 minutes. Topped with optional vegan cheese, fresh parsley, and a peppery arugula garnish, this flatbread strikes the perfect balance of hearty and fresh. Whether as a quick weeknight dinner or an elegant appetizer, this recipe is sure to impress everyone at the table. Ideal for vegans, vegetarians, and flatbread enthusiasts alike!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g All-purpose flour
• 1 tsp Instant yeast
• 1 tsp Salt
• 2 tbsp Olive oil
• 120 ml Warm water
• 250 g Mushrooms (variety of choice, e.g., cremini, shiitake)
• 2 Garlic cloves, minced
• 2 tsp Fresh thyme leaves
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Lemon juice
• 0.5 tsp Salt (for mushrooms)
• 0.25 tsp Black pepper
• 50 g Vegan cheese (optional)
• 20 g Rocket (arugula) for garnish
• 1 tbsp Olive oil (for drizzling)

Directions

Step 1

In a large bowl, mix the flour, instant yeast, and salt together. Add 2 tablespoons of olive oil and warm water to the dry ingredients. Stir until a dough forms.

Step 2

Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.

Step 3

Place the dough into an oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes until doubled in size.

Step 4

While the dough is rising, clean and slice the mushrooms.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 6

Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they are brown and tender. Stir in the fresh thyme, lemon juice, 0.5 teaspoon of salt, and black pepper. Remove from heat.

Step 7

Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.

Step 8

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness, forming a flatbread shape. Transfer to the prepared baking sheet.

Step 9

Optionally sprinkle vegan cheese over the dough, then evenly distribute the sautéed mushroom mixture on top.

Step 10

Bake in the preheated oven for 10-12 minutes, until the flatbread crust is golden brown.

Step 11

Remove from the oven and sprinkle fresh parsley on top. Allow to cool slightly.

Step 12

Drizzle with a bit of olive oil, garnish with fresh rocket (arugula), slice, and serve warm.

Nutrition Facts

Serving size	(725.4g)

Amount per serving	% Daily Value*
Calories	1306.6

Total Fat 55.4g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3847.5mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 10.0g	0%
Total Sugars 6.3g
Protein 32.9g	0%

Vitamin D 17.5IU	0%
Calcium 282.1mg	0%
Iron 12.4mg	0%
Potassium 1257.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 10.1%

Carbs: 51.7%