Mushroom Flatbread Pizza

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Whenever I am in the mood for pizza but need something with a bit more sustenance, I make this mushroom flatbread. It is crispy, cheesy, and filling. I top it with roasted mushrooms, fresh pesto, and mozzarella. The simple ingredients yield a flatbread pizza that is earthy, herby, and beyond satisfying. 

This mushroom flatbread is the kind of meal that combines weeknight practicality, culinary artistry, and classic comfort food. I use a homemade wholewheat crust, which bakes into a golden, fluffy, slightly chewy base that holds all my toppings. It is one step up from my margherita flatbread, which is a familiar favorite that I would recommend for those who are not the biggest fans of mushrooms. 

I created this recipe after calculating the total time from ordering to pick up to eating, along with cost and the less-than-desirable ingredients. Takeout pizza is convenient, but I knew I could do better. My husband loves mushrooms so much that he has been a huge influence in getting my kids to enjoy them, too. How? Reverse psychology. After declaring their dislike for mushrooms, my husband grabbed a slice of my rustic pizza with mushrooms and garlic and said, “Fine! More for me.” Ha! Nothing like a bit of FOMO to get your kids interested in mushrooms. 

🥘 Ingredients

I use a short list of whole ingredients to make this mushroom flatbread. Here is exactly what I use for the base and the toppings:

For the base

Whole wheat flour: I use this to create a wholesome crust with more fiber and a slightly nutty flavor.

Dry yeast: Active dry yeast gives my dough an essential rise, which creates a chewy and airy interior.

Salt: I use this to subtly season my dough.

Olive oil: This gives my dough a richness and moisture for a tender crumb.

Water: Warm water is essential for activating my yeast and bringing my dough together. 

For the toppings

Mushrooms: For this recipe, I like using cremini, button, or shiitake mushrooms as they are flavorful, slice well, and roast perfectly on top of the flatbread.

Tomato sauce: A thin layer of tomato sauce on the base ties all of the toppings together, the same as it does on a pizza.

Diced tomatoes: Fresh diced tomatoes add a juicy, sweet, and slightly acidic contrast to the earthiness of the mushrooms.

Mozzarella cheese: I use this to achieve that classic, melted, creamy layer. For this recipe, I use a reduced amount to lessen the fat content. 

Pesto: I add a drizzle of fresh pesto after baking for a pop of color and a herby finish. 

Olive oil: A final drizzle of olive oil before baking helps roast the toppings.

Fresh basil and black pepper: I finish my flatbread with some fresh black pepper and a few pieces of fresh basil. 

🔪 How To Make

Even though it is made from scratch, this mushroom flatbread comes together quite easily, making it manageable for weeknight dinners. This is how I make it:

Prepare the dough: I combine my whole wheat flour, my dry yeast, and a pinch of salt in a large bowl. Then I add the water and 2 tablespoons of olive oil, and mix until a sticky dough has formed. 

Continue mixing: Then I continue mixing for 4 more minutes until the dough has become soft and elastic. I cover my dough, keep it at room temperature, and allow it to rise for 1 hour. 

Preheat oven: After my dough has risen, I preheat my oven to 400F, and prepare my baking sheet with either a sprinkling of flour or a piece of parchment paper. Next, I roll out my dough and transfer it to the prepared baking tray.

Cook tomato sauce: Then, I add my tomato sauce and diced tomato to a large skillet over medium-high heat, then lower it to medium heat and warm my sauce. I spread the cooked sauce over my rolled base, leaving a 1-inch border. Next, I add a single layer of mozzarella cheese, sliced mushrooms, and drizzle with olive oil.

Bake flatbread: I place the flatbread into my preheated oven and bake for 15 minutes until the borders are golden brown, and the cheese has melted fully.

Add pesto: Once out of the oven, I top with fresh pesto, basil leaves, and black pepper.

📖 Variations

This mushroom flatbread can be customized in so many ways, from the base to the toppings! If you prefer a more traditional base, try my poolish pizza dough or my vegan flatbread recipe instead. Be sure to check out my guide on 45 healthy pizza toppings, too. Here are 3 of my favorite variations to inspire you: 

Mushroom and spinach flat bread: I saute 4 cups of chopped fresh baby spinach with my mushrooms before adding them to the base. I make sure to drain off any excess liquid and squeeze the spinach if necessary. My husband loves this iron-rich take, and even adds a few pieces of feta and olives for a Greek vibe.

Garlic and caramelized onion: For some natural sweetness, I add 1/2 cup of slow-cooked caramelized onion slices and 3 cloves of chopped roasted garlic to the flatbread. This combination has been my favorite as it has all the flavors I want on a flatbread. 

Goat cheese swap: Instead of mozzarella, I add 1/2 cup of crumbled goat cheese to the flatbread before baking. This adds a tangy creaminess and lightness, making this version ideal for al fresco lunches. 

🍽 Serving Suggestions

This mushroom flatbread is great as a meal on its own, but I love pairing it with a side dish that is light and fresh with complementary flavors and textures. I recommend my crisp apple walnut salad, or if you want something a bit heartier, my vegan stuffed mushrooms keep with the theme and enhance the overall dining experience. There is nothing wrong with a mushroom main meal, with a side of mushrooms. Ha! 

Depending on who I am catering to, I adjust the components of this recipe slightly to suit different dietary requirements and preferences. Recently, I made two different mushroom flatbreads, each with its own little tweaks. For my friend from the gym, I used my keto marinara sauce on the base, while her husband had a drizzle of my maple miso balsamic sauce with fresh arugula instead of pesto. We all tried a piece of each flatbread, and honestly could not decide which one was tastier. 

🧊 Storing And ♨️ Reheating

Refrigeration: I allow the flat bread to cool completely before slicing it and storing it in an airtight container. This keeps in the refrigerator for up to 4 days. Separating the slices with parchment paper helps prevent sticking. 

Freezing: I freeze individual slices on a parchment-lined baking sheet for 1 hour until solid. Then I transfer them to a freezer-safe bag with pieces of parchment between each slice. This keeps well in the freezer for up to 2 months.

Reheating: I reheat my frozen or refrigerated slices in a 375F oven for 8-10 minutes until heated through, and the crust has recrisped. 

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