Rosemary Mushroom Flatbread (low FODMAP)
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 - 8 • Ok to make-ahead: Steps 1-3
Let’s be honest. Flatbread is just pizza with a thinner crust. And, it’s great because you really taste the flavor of your toppings when they aren’t buried in bread. This flatbread is incredibly flavorful and filling. The combination of the oyster mushrooms cooked with olive oil and rosemary gives it a richness you don’t expect from a meatless dish. It makes a wonderful vegetarian main course, side, or appetizer depending on how you slice it. And, no matter how you slice it, it’s delicious!
Ingredients: Rosemary Mushrooms
2 tablespoons garlic-infused olive oil
1 tablespoon butter
1 bunch green onions, green part only, chopped
3 cups oyster mushrooms, finely chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons red wine
2 teaspoons balsamic vinegar
1 1/2 cups white cheddar, Catamount Hills cheddar, Swiss, or Gruyere cheese
Ingredients: Flatbread
3/4 cup warm water (105 – 110 degrees F)
1 packet active dry yeast (2 1/4 tsp)
2 cups gluten-free flour (Bob’s Red Mill 1 to 1 works well)
1 tablespoon sugar
1 tsp salt
1 large egg
1 tsp apple cider vinegar (or white vinegar works too)
1 tsp dried rosemary
2 tablespoon garlic-infused olive oil, plus more to coat and spread the dough
Directions: Rosemary Mushrooms
(1) Prepare: Preheat your oven to 400degrees F and line a rimmed baking sheet with parchment paper. Set aside.
(2) Cook the mushrooms: In a large skillet, heat the butter and olive oil over medium-high heat. When hot but not smoking, add the mushrooms, green onions, rosemary, and sea salt. Sauté, stirring often, until most of the liquid has evaporated.
(3) Finish: Reduce the heat to medium and add the red wine, balsamic vinegar, salt, and pepper. Continue to cook until the mushroom mixture is as dry as possible. Let the mixture cool for 5 – 10 minutes. While the mushrooms are cooling, make your flatbread dough.
Directions: Flatbread
(4) Prepare: Set a pizza stone or cookie sheet on the lower rack of the oven and preheat the oven to 425 degrees F.
(5) Prove the yeast: Combine water, sugar, and yeast in a small bowl and let sit for 5 minutes until it begins to froth.
(6) Blend the flatbread dough: Combine flour, salt, and dried rosemary in a large bowl. Add in the egg, olive oil, vinegar, and yeast mixture. Stir until the flour is combined and the dough comes away from the sides of the bowl. Don’t add more flour – the dough is supposed to be a bit sticky. Transfer the dough to a piece of parchment covering a cookie sheet.
(7) Form the crust: Use your fingers dipped in olive oil to press and push the dough out into a rectangle. You’ll need to keep dipping your fingers in the olive oil to keep them from sticking but no worries—it just makes the flatbread taste better! Keep pressing the dough out into a rectangle on the parchment until it’s fairly thin and all about the same thickness. The surface of your crust won’t be smooth, but it doesn’t matter, your toppings will be covering it anyway. You can roll the edges under or “flute” them with your fingers like a pie crust if you like a tidy edge.
(8) Pre-bake the flatbread: Before adding any toppings, transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.
(9) Add toppings: Remove from the oven and brush the entire crust with garlic-infused or regular olive oil. Then, layer on the mushrooms and finish with the grated cheese. Season with salt and pepper.
(10) Finish: Slide the flatbread back on the pizza stone or hot cookie sheet in the oven and cook for another 8-10 minutes until the edges of the crust are browning and the cheese is nicely melted.
(11) Plate and serve: Remove from the oven and let cool for a minute or two. Then cut into desired size squares or rectangles. Smaller for appetizer or side and larger for a main course. This flatbread is best fresh but if you have any leftover, heat briefly in the microwave to soften the crust and melt the cheese.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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