06/12/2023
Plant-Based Mushroom Flatbread 🍄
Makes 4 🥰
1 package of pizza dough from
1 tub of our semi-soft cashew cheeze, we recommend using the Confit Garlic, Garden Herb or Black Pepper and Truffle flavours!
150g Cremini or Assorted mushrooms
2 cloves of garlic, finely minced or microplaned
1/4 cup of vegetable stock or white wine
1 cup fresh spinach (optional)
Salt, pepper & EVOO
Flakey and Truffle Oil are optional!
1. Preheat your oven to 450F and prep two sheet pans with parchment.
2. Take the dough out of the fridge to warm up while you prep the mushrooms and cheeze.
3. Slice your mushrooms and heat up a pan on high heat. Once it’s hot add 1 tablespoon of EVOO and start sautéing your mushrooms. Once they have some colour and are softened add in a good pinch of salt and black pepper as well as your finely minced or microplaned garlic, cook for about 30 seconds and deglaze with vegetable stock or white wine. Cook for another minute or two and set aside.
4. Place your cheeze in a food processor and pulse until it looks like ricotta or into a bowl and use an immersion blender. You could Also use a fork and mash it!
5. Stretch out the dough by hand into an oval shape being careful not to tear or make holes, if that happens try pinching the dough together to close it up.
5. Spread 1/4 of the cheeze onto each stretched out dough, then divide the spinach (if using) and mushrooms between them. Sprinkle with salt and pepper.
6. Once your oven is preheated bake for 12-15 minutes, or until the bottoms and edges are golden in colour.
7. Cut into desired sized pieces and top with a drizzle of good EVOO or a bit of truffle oil and some flakey maldon sea salt!
