Mushroom & Kale Flatbread

For this vegetarian flatbread, garlicky sautéed mushrooms and kale are piled onto a cheesy thin crust and drizzled with homemade herby ranch. This flatbread gets a boost of fiber compared to traditional pizza by using a whole wheat crust and topping with high fiber veggies, making this a great option for supporting gut health, diabetes or cardiovascular disease. This recipe would be a great option for a quick and easy weeknight meal, or to serve as an appetizer or snack when hosting.

Instructions

1. 1

   Preheat oven to 450-degrees F.

2. 2

   In a large non-stick pan, heat 1 tbsp oil over medium-high heat. Add garlic and mushrooms and cook for 4-5 minutes, stirring occasionally, until softened. Add kale and ¼ cup of water and cook for 1-2 minutes, until kale is slightly wilted and water has evaporated. Season with salt and pepper.

3. 3

   Add ranch ingredients (mayo, milk, vinegar, garlic and onion powder, dill) to a medium bowl and stir to combine. Season with salt and pepper.

4. 4

   Spread a thin layer of ranch sauce over each flatbread to cover. Sprinkle mozzarella cheese in an even layer and top with sautéed mushrooms and kale. Bake on the middle oven for 6-8 minutes, until crust is golden brown.

5. 5

   Cut flatbread into wedges and drizzle with remaining ranch dressing or use for dipping. Enjoy!

6. 6

   Substitutions: Vegan? Use vegan mayo in the ranch dressing and swap mozzarella cheese for a plant-based cheese of your liking! Substitute for gluten-free pizza crust to make this recipe gluten-free.