Saturday, May 4, 2019

Flatbread Pizza With Mushrooms and Onions

Flatbread pizza is easy to prep at home. 
May the Fourth be with you all today! Perhaps, like me, you too went to the comic book shop to snatch up great things to celebrate Free Comic Book Day. Unfortunately, while I managed to get the coveted Buffy the Vampire Slayer/Angel/Serenity freebie, they didn't have delicious vegan baked goods for sale at Amalgam Comics and Coffeehouse.

I bought only an Angel comic and received three freebies.

This beautiful book was a treat. It's a shame who wrote the forward-- hence the intentional cropping.

Last Saturday, my former grad school classmates and friends treated me to lunch in my neighborhood at Pizza Brain-- the first and only pizza museum in the country. The spot is very hilarious-- action figures, old TV/film posters featuring pizza. It was the perfect backdrop to rehashing school memories whilst laughing at some random object on display. I had a wonderful time.

We split this gorgeous pizza pie.
Vegan pizza with Daiya mozzarella and mushrooms.
The pizza craving hit me again. Yet pizza dough is tedious work if you're not in the mood, especially waiting for hours. Flatbread is the perfect solution-- that is after the whole soft tortilla idea. For easy flatbread, Veganosity's recipe is a must! My flatbread is twice prepared-- pan seared and baked (just to melt the vegan cheese).

Flatbread Pizza With Mushrooms and Onions Ingredients and Preparation

2 cup all purpose flour
2 teaspoon baking powder
2 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water
2 tablespoon olive oil

olive oil
1 1/2 cup mushrooms, chopped
1/4 red onion, chopped and diced
salt and black pepper to taste

tomato or pizza sauce
2 tablespoon nutritional yeast
1/2 cup vegan cheese (used Trader Joe's Vegan Mozzarella Style Shreds)

Sift flour, baking powder, Italian seasoning, garlic, and salt together.
Gradually add water and olive oil.
Knead with hands, adding more flour to all sticky parts.
Once a large cohesive ball is achieved, flatten and cut into six parts.
Flatten these six parts until desired thickness.
Heat up a skillet and add oil.
Lay in three at a time, browning both sides.
Preheat oven to 400 and then prepare the mushrooms and onions, pan searing them with salt and pepper until browned and shrunken.

On a baking sheet, lay down the flatbread and top each with tomato sauce, mushrooms and onions, nutritional yeast, vegan cheese, and Italian seasonings. Bake for 10 minutes.

Serve and eat accordingly.

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