Vegan and Gluten-Free Mushroom and Artichoke Flatbread Recipe

I love pizza, flatbread and basically anything with an Italian flavour. Add mushrooms and garlic to the mix and you’ve got me hooked. This Superfood Fungi Flatbread recipe combines many of my favourite ingredients: artichokes, mushrooms, spinach, olive oil and tomatoes. It’s really delicious and is a complete meal on its own. It’s a rather different take on a traditional flatbread, in that the base is made of sunflower seeds and buckwheat groats. I promise it tastes MUCH better than it sounds though! It’s seasoned with herbs and nutritional yeast and baked until crispy, which makes it extra tasty.

If you have one, I find using a cast iron pan for this flatbread works really well, as it gives the bread a crispier finish. If not, a regular baking sheet will work fine. A pastry brush also comes in really handy for brushing on the sauce, but again isn’t essential.

This dish is pretty filling, due to the high protein content (sunflower seeds and mushrooms), and the flavours are well-balanced, so I haven’t added any plant-based cheese. Feel free to do so if you wish though!

Vegan Gluten-Free Superfood, Mushroom and Artichoke Flatbread Recipe

Category: Dinner & Mains, Recipes

Servings: 2

Vegan and Gluten-Free Mushroom and Artichoke Flatbread Recipe


    For the flatbread:
  • 2 tablespoons ground flax + 4 tablespoons water, set aside
  • 2 cups sunflower seeds
  • 1½ cups buckwheat groats
  • ½ teaspoon sea salt
  • 2 teaspoons nutritional yeast
  • ½ teaspoon black pepper
  • ¼ cup fresh oregano
  • 1 cup water
    For the sauce:
  • ½ cup extra virgin olive oil
  • ¼ cup fresh oregano
  • 4 garlic cloves, crushed
  • ½ teaspoon sea salt
  • 3-4 cups mixed mushrooms, sliced
  • 1 packed cup artichoke hearts, sliced
  • 1½ cups cherry tomatoes, halved
  • 1 cup sliced, grilled red peppers
  • 1 packed cup spinach


  1. Preheat the oven to 325° Fahrenheit/165°Celsius. Blend all flatbread ingredients together in a high-speed blender for 1 minute, until almost smooth. You may need to use a tamper to keep pushing the mixture down towards the blades until it combines fully.
  2. Divide the mixture into two balls and press each into 22 centimeter circular, non-stick baking pans (you can pre-oil these for a crispier finish if you wish). You are aiming to form a 1 centimeter flat ‘pizza’ type base.
  3. Bake the bases for 20-30 minutes in the oven, until the tops are crisp and slightly golden. Remove and set aside.
  4. Meanwhile, make the sauce by blending the olive oil, oregano, garlic and salt for 30 seconds on a high setting.
  5. Sauté the mixed mushrooms for 5-10 minutes in 3 tablespoons of the sauce, until they are softened. Add pepper to taste if required.
  6. Using a pastry brush, apply a generous layer of sauce to the flatbread bases. Scatter each base with the sautéed mushrooms, artichoke hearts, tomatoes, peppers and spinach. Season to taste with salt and pepper.
  7. Return the flatbreads to the oven for a further 15 minutes until the spinach is wilted but not burnt. Remove, drizzle over the remaining sauce, slice and serve!

This recipe was republished with permission from Vancouver With Love.

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