Red Pepper and Portobello Flatbread

Red Pepper and Portobello Flatbread

Serves 3 – 370 Calories Per Serving – 17g fat/43g carbs/15g protein

 

Ingredients

  • 1 Cup Chickpea Flour
  • 1 Cup Tapioca Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Sea Salt
  • 1/2 Cup Unsweetened Almond Milk
  • 1 T Olive Oil
  • 2 Tsp Apple Cider Vinegar
  • 1 Tsp Garlic Powder
  • 1 Tsp Basil
  • 1 Tsp Oregano
  • 1 Tsp Parsley
  • 1 Tsp Thyme
  • 4 Portobello Mushrooms
  • 1 Red Bell Pepper
  • 4oz Vegan Feta Cheese
  • 1 Tsp Onion Powder
  • 3 T Balsamic Vinegar
  • 2 Tsp Olive Oil
  • Sea Salt as Needed

 

Instructions

  • Pre-heat oven to 350 and place parchment paper on baking sheet
  • Mix together the first twelve ingredients in a large bowl and form into three flatbreads, baking for 12 minutes
  • Slice red pepper and portobellos and place in a large skillet with olive oil, half of balsamic, salt, and onion powder, cooking until tender
  • Pile veggies on top of flatbreads and top with vegan cheese and rest of balsamic

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s