Mushroom & Kale Flatbread
Recipe by Kelsey Russell-Murray
Ingredients
13
Time
15m
Serves
4
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.
Quick Meal
Dinner
Appetizer
Ingredients
2
Whole Wheat Thin Pizza Crusts
1227g package
Cremini Mushrooms
2cups
Kale
3
Garlic Cloves
1cup
Shredded Mozzarella Cheese
1cup
Mayonnaise
3Tbsp
Unsweetened Almond Milk
1Tbsp
Apple Cider Vinegar
1tsp
Garlic Powder
1tsp
Onion Powder
1tsp
Dried Dill
1/2tsp
Sea Salt
1/4tsp
Black Pepper
Instructions
1
Preheat oven to 450-degrees F.
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
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
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
Cut flatbread into wedges and drizzle with remaining ranch dressing or use for dipping. Enjoy!
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.
More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
