Gluten-Free Mushroom Flatbread
Savor the earthy elegance of our Gluten-Free Mushroom Flatbread, a delightful recipe featuring a perfectly crisp, gluten-free crust topped with a medley of tender sautéed mushrooms, garlic, and aromatic thyme. This easy-to-make flatbread is finished with a generous layer of melted mozzarella and Parmesan cheeses, creating a rich, savory bite in every slice. Perfect for gluten-sensitive foodies, this dish balances hearty flavors with fresh touches like a parsley garnish. Serve it as an appetizer, light lunch, or a crowd-pleasing addition to your dinner table. Ready in under an hour, this flatbread combines convenience with gourmet flair, providing a versatile and satisfying dish for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Olive oil
- 150 milliliters Warm water
- 200 grams Mushrooms (such as cremini or button), sliced
- 2 cloves Garlic, minced
- 1 tablespoon Fresh thyme, chopped
- 100 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Stir to combine the dry ingredients.
Add 2 tablespoons of olive oil and most of the warm water to the dry ingredients, reserving a little water to adjust consistency if needed. Mix until a dough forms; it should be slightly sticky but manageable.
Turn the dough onto a floured surface and knead briefly until smooth. If necessary, add more warm water a little at a time until the dough reaches the right consistency.
Roll out the dough into a flat oval or rectangle shape about 1/4 inch thick and transfer to the prepared baking sheet.
In a skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the sliced mushrooms and minced garlic until the mushrooms are tender and any water they release has evaporated, approximately 5-7 minutes.
Stir in the chopped fresh thyme and season with black pepper.
Spread the sautéed mushroom mixture evenly over the rolled-out dough.
Sprinkle the mozzarella and Parmesan cheeses evenly over the mushrooms.
Bake in the preheated oven for 15-17 minutes, or until the cheese is melted and slightly golden, and the crust is baked through.
Remove from the oven and allow to cool for a few minutes. Sprinkle with fresh parsley before slicing and serving.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1323 mg | 102% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
