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