Mushroom & Kale Flatbread

Name: Mushroom & Kale Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Whole Wheat Thin Pizza Crusts; Cremini Mushrooms; Kale; Garlic Cloves; Shredded Mozzarella Cheese; Mayonnaise; Unsweetened Almond Milk; Apple Cider Vinegar; Garlic Powder; Onion Powder; Dried Dill; Sea Salt; Black Pepper

Mushroom & Kale Flatbread

Mushroom & Kale Flatbread

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.

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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

227 g

Cremini Mushrooms

thinly sliced

2 cups

Kale

chopped

3

Garlic Cloves

finely minced

1 cup

Shredded Mozzarella Cheese

1 cup

Mayonnaise

3 Tbsp

Unsweetened Almond Milk

1 Tbsp

Apple Cider Vinegar

1 tsp

Garlic Powder

1 tsp

Onion Powder

1 tsp

Dried Dill

1/2 tsp

Sea Salt

or to taste

1/4 tsp

Black Pepper

or to taste

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.

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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.

This Month on Instagram