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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 526 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 fl oz almond milk, unsweetened
  • 4 flatbreads or naan
  • 1 small pkg fresh basil
  • 2 cloves garlic
  • ¼ cup nutritional yeast flakes
  • 16 sun-dried tomatoes, oil-packed
  • 1 (8 oz) can tomato sauce
  • ½ lb white mushrooms
  • arrowroot starch/powder
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • garlic powder
  • Italian seasoning
  • onion powder
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. Peel and mince garlic; transfer to a small bowl.
    • 2 cloves garlic
  3. Add tomato sauce and spices to the bowl with the garlic; whisk to combine and set aside.
    • 1 (8 oz) can tomato sauce
    • ½ tsp Italian seasoning
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  4. Divide flatbreads between 2 baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, 10-12 minutes. Remove from the oven.
    • 4 flatbreads or naan
  5. Meanwhile, wash, dry, and slice the mushrooms.
    • ½ lb white mushrooms
  6. Thinly slice sun-dried tomatoes.
    • 16 sun-dried tomatoes, oil-packed
  7. In a small saucepan, combine almond milk, oil, nutritional yeast, arrowroot starch, Dijon, onion powder, and garlic powder; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the sauce becomes thick and stretchy, 2-4 minutes. Remove from the heat.
    • 4 fl oz (½ cup) almond milk, unsweetened
    • 4 tsp extra virgin olive oil
    • ¼ cup nutritional yeast flakes
    • 2 tsp arrowroot starch/powder
    • 2 tsp Dijon mustard
    • ⅛ tsp onion powder
    • ⅛ tsp garlic powder
  8. Spread tomato sauce over each flatbread. Spoon the cheesy sauce over the tomato sauce, then top with mushrooms, sun-dried tomatoes, and Italian seasoning.
    • ½ tsp Italian seasoning
  9. Place prepared flatbreads back in the oven and bake, rotating the sheet pans halfway through, until mushrooms have softened, 6-8 minutes. Remove from the oven.
  10. Meanwhile, wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    • 1 small pkg fresh basil
  11. To serve, slice flatbread pizzas into wedges and divide between plates. Garnish with basil and enjoy!

Nutrition per Serving

Calories
526
Fat
22g
Net Carbs
60g
Protein
18g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • small saucepan
  • spatula
  • stirring spoon
  • tongs
  • whisk or fork