Vegan Flatbread Pizza Recipe
Make pizza night a healthier one by making this veggie-packed vegan flatbread pizza. It's fresh and robust, with sautéed mushrooms and garlic, briny olives, sweet tomatoes, aromatic basil, and vegan cheese. The flatbread becomes slightly toasted and crispy in the oven, and it's ready in less than 30 minutes!
Servings: 2 servings
Calories: 286kcal
Ingredients
- 2 Tablespoons olive oil
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 9- inch vegan flatbread
- ½ cup fresh spinach, roughly chopped
- ½ cup cherry tomatoes, halved
- ½ cup black olives, halved
- ½ cup vegan cheese
- ½ cup fresh basil, roughly torn
- ½ teaspoon salt
- pinch of red pepper flakes (optional)
Instructions
- Add olive oil to a medium-sized skillet over medium heat. Place mushrooms in the pan and sauté for around 5-7 minutes. Add garlic and cook for an additional minute.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place flatbread on baking sheet.
- Build your pizza by adding mushroom-garlic mixture, spinach, tomatoes, olives, vegan cheese, basil, and salt. If using red pepper flakes, add as well.
- Place in oven on center rack until edges become crispy and cheese has melted, around 12-15 minutes. Serve immediately.
Notes
- Storage: Leftovers can be stored (covered) in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- To reheat: Place slices in a preheated 350 degree F. oven for 10-12 minutes, until heated through.
Nutrition
Calories: 286kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1404mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1335IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 1mg