Mushroom & Kale Flatbread

Recipe by Kelsey Russell-Murray



Cook Time


Prep Time



Serves 04

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.


  1. 1

    Preheat oven to 450-degrees F.

  2. 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. 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. 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. 5

    Cut flatbread into wedges and drizzle with remaining ranch dressing or use for dipping. Enjoy!

  6. 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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