Prepare the dough: In a bowl combine whole wheat flour with dry yeast and pinch of salt. Add water and 2 tbsp olive oil and mix until you have a sticky dough.
Continue mixing for 4 more minutes and until you have a soft, elastic dough. Cover at room temperature and let it rise for 1 hour.
Preheat oven to 400 degrees F. Flour a baking sheet and set aside or line with parchment paper. With the help of a rolling pin, roll the dough. Transfer to the prepared baking pan.
In a large skillet, on medium high heat, add the tomato sauce, and diced tomatoes. Simmer & remove from heat.
Top the flatbread with tomato sauce and diced tomatoes, leaving a 1-inch border on either side. Add cheese and oil.
Place flatbreads in the hot oven and bake for 15 minutes or until the borders are golden brown and the cheese is fully melted.
Remove from oven and top with pesto, fresh basil, and black pepper to taste.
Serve and enjoy this yummy vegetarian mushroom flatbread recipe!