Ricotta Mushroom Vegan Flatbread Pizza

Recipe by Curvy Carbivore (@curvycarbivore)

Paid partnership with Atoria's Family Bakery

Yield: 2 servings | Prep time: 10 minutes

Cook time: 15 minute | Total time: 25 minutes

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I'm always down for a quick and easy meal, especially if that meal involves pizza with inexpensive ingredients. Atoria's Family Bakery flatbreads are super soft out of the package, but get nice and crispy in the oven. I was surprised at how inexpensive they were, at only $3.99 for a pack of 5 at Sprout's! I decided to cover mine with some homemade vegan ricotta, mushrooms, spinach, and tomato (which was a fantastic combination) and the flatbread held all of my heavy toppings. Packed with protein but low in calories, this flatbread is worth every bite. Let me know if you try this Ricotta Mushroom Vegan Flatbread Pizza by leaving a comment below!

Ingredients:

• 1 Atoria's Family Bakery Traditional Lavash Flatbread

• 1/2 block (8oz) of extra firm tofu

• 1 tbsp extra virgin olive oil

• 1 tbsp nutritional yeast

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

• 1 package of baby bella mushrooms, sliced

• 2 cloves of garlic, minced

• 1 handful of fresh spinach

• 5-6 grape tomatoes, sliced

• Balsamic glaze for topping

Directions:

• Preheat your oven to 400° F.

• Prep your veggies: slice the mushrooms, mince the garlic, and slice the tomatoes in half.

• First, cook the mushrooms by heating a frying pan over medium heat on the stove.

• Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they are browned (add a splash of water if they are sticking to the pan).

• Add the minced garlic and spinach, and cook for 1 more minute until the spinach is just wilted.

• Remove from heat and set aside.

• While the mushrooms are cooking, make the vegan ricotta.

• Press your tofu to remove as much liquid as possible. Wrap in a kitchen or paper towel, then gently squeeze as much the liquid out over the sink.

• Place the pressed tofu in a large bowl and, using the back-side of a fork, smash it until it's crumbly and fluffy.

• Add the olive oil, nutritional yeast, garlic powder, oregano, basil, salt, and pepper to the tofu.

• Mix with a spoon, continuing to break up the tofu with the back of the spoon in the process. The more you mix it, the fluffier and more ricotta-cheese-like it will become.

• Now that your mushrooms and ricotta are done, it's time to assemble the flatbread.

• Take one sheet of Atoria's Family Bakery flatbread and place it on a baking sheet.

• Spread the entire bowl of ricotta evenly on the flatbread.

• Top with the cooked mushroom spinach mixture and grape tomatoes.

• Bake for 6-7 minutes or until the edges of the flatbread are browned.

• Remove from the oven and divide it into 6 pieces.

• Drizzle with the balsamic glaze and enjoy!

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Tips and Tricks:

• To make the flatbread even crispier, try baking it on a pizza screen or a grid wire rack. This can help the entire underside of the flatbread get nice and crispy.

• Store any extra slices in an air-tight container for up to 3 days. Bake again at 400° F for a few minutes to reheat.

Nutrition & Servings: (calculated by MyFitnessPal)

• Serving: 3 slices (yields 2 servings)

• Calories: 272

• Total Fat: 13g

• Carbs: 24g

• Protein: 17g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change if different quantities or brands of ingredients are used or added.