I love pizza, flatbread and basically anything with an Italian flavour. Add mushrooms and garlic to the mix and you’ve got me hooked. This Superfood Fungi Flatbread recipe combines many of my favourite ingredients: artichokes, mushrooms, spinach, olive oil and tomatoes. It’s really delicious and is a complete meal on its own. It’s a rather different take on a traditional flatbread, in that the base is made of sunflower seeds and buckwheat groats. I promise it tastes MUCH better than it sounds though! It’s seasoned with herbs and nutritional yeast and baked until crispy, which makes it extra tasty.
If you have one, I find using a cast iron pan for this flatbread works really well, as it gives the bread a crispier finish. If not, a regular baking sheet will work fine. A pastry brush also comes in really handy for brushing on the sauce, but again isn’t essential.
This dish is pretty filling, due to the high protein content (sunflower seeds and mushrooms), and the flavours are well-balanced, so I haven’t added any plant-based cheese. Feel free to do so if you wish though!
[amd-zlrecipe-recipe:70]This recipe was republished with permission from Vancouver With Love.
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