Balsamic Mushroom Flatbreads + Basil Almond Ricotta

These balsamic mushroom flatbreads are 100% plant-based. They are made with homemade vegan almond ricotta that includes blanched almonds, basil, lemon juice, nutritional yeast, and garlic powder. The flatbreads are also completely homemade, gluten-free, and SUPER easy to make!

If you don’t have time to make the flatbreads, you can easily swap them out for store bought versions (like whole grain naan bread). However, I highly recommend trying these out! They have a delicious coconut flavor and are extra crunchy, which adds to the flavor profile of the dish.

If you don’t like the taste of coconut, you can substitute this ingredient with dairy-free yogurt (unsweetened) or Greek yogurt (if you’re not vegan). This will give the flatbreads a milder taste.

Balsamic Mushroom Flatbreads w/ Basil Almond Ricotta

If you are a fan of balsamic vinegar, almond ricotta, and mushrooms, these vegan and gluten-free flatbreads are a must try. The homemade flatbreads are also really easy to make and give the dish an amazing coconut flavor. If you prefer a milder taste, swap out the coconut milk with dairy-free yogurt or Greek yogurt (not vegan).

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Prep Time 40 mins

Cook Time 20 mins

Course Main Course

Servings 2 people

Equipment

• Cast Iron Pan
• Stove Top

Ingredients

  

Homemade Flatbread

• ½ cup blanched almond flour
• ½ cup tapioca flour
• ½ tsp salt
• 1 cup coconut milk (full fat)

Basil Almond Ricotta

• 1 ½ cups slivered almonds (blanched)
• ½ to ¾ cup filtered water
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ¼ tsp salt
• 2 tbsp lemon juice
• 2 tbsp chopped fresh basil

Mushroom Topping

• 1 pack baby bella mushrooms (sliced thin)
• 2 heads chopped garlic (not minced)
• ½ cup chopped red onion
• 1 tbsp balsamic vinegar
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp fresh thyme
• ¼ cup chopped sun-dried tomatoes
• 1 tsp ghee or vegan butter
• 1 tbsp fresh basil ribbons
• 1 tbsp balsamic glaze (optional)

Instructions

 

For The Flatbreads

• Combine all ingredients in a medium bowl. Mix until a smooth batter forms.
• Heat cast iron pan over medium heat.
• Once hot, spray the cast iron lightly with oil.
• Add 1/4 cup of the batter to the pan and spread it out with a spoon. Let it cook for 2-4 minutes on each side (or until browned).
• Repeat until all of the batter is gone. I made 4 flatbreads total.
• Set the flatbreads on a metal drying rack to keep them crisp.

For The Basil Almond Ricotta

• Combine all ingredients in a high speed blender. Blend until a ricotta consistency forms (I like mine slightly chunkier but it's up to you).
• Mix in the chopped basil and set aside.

For The Mushroom Topping

• Heat the ghee or vegan butter over medium heat.
• Once hot, add the garlic and onions and sauté for 2 minutes.
• Add the sliced mushrooms and sun-dried tomatoes. Cook for 2-3 minutes.
• Add in the balsamic vinegar, garlic powder, and onion powder. Turn up the heat to medium-high and cook for an additional 3-5 minutes or until the mushrooms are glazed.
• Add the fresh thyme and cook for 1-2 more minutes.

Assembling The Flatbreads

• Add 1/4 cup ricotta to each flatbread. Spread it out with a knife.
• Top with 1/3 cup of the mushroom mixture. Then add the basil ribbons and balsamic glaze.
• This recipe makes 4 flatbreads. Enjoy!

Keyword mushroom flatbread, mushroom naan, plant based flatbreads, vegan flatbread