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mushrooms flatbread

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