This easy flatbread brings together a soft, golden base with savory vegetables, fragrant seasoning, and a creamy dairy-free cheese topping. It’s perfect as a quick lunch, light dinner, or shareable appetizer that feels comforting without being heavy.
Why You’ll Love This Recipe
Simple ingredients that come together quickly
No yeast required, making it fast and beginner-friendly
Packed with vegetables for a balanced, flavorful bite
Easily customizable with different seasonings or toppings
Suitable for those avoiding dairy while still craving cheesy goodness
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the flatbread dough
all-purpose flour: 2 cups (250 g)
baking powder: 2 teaspoons
salt: 1 teaspoon
olive oil: 2 tablespoons
warm water: ¾ cup (180 ml)
For the topping
olive oil: 2 tablespoons
fresh spinach, roughly chopped: 2 cups (60 g)
mushrooms, thinly sliced: 1½ cups (150 g)
garlic, minced: 2 cloves
dried oregano: 1 teaspoon
black pepper: ½ teaspoon
salt: ½ teaspoon
dairy-free cheese (such as Violife-style shreds): 1 cup (100 g)
Directions
In a large bowl, combine the flour, baking powder, and salt.
Add the olive oil and warm water, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 3 minutes until smooth.
Cover the dough and let it rest for 10 minutes.
Preheat the oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the garlic and mushrooms, cooking for 4–5 minutes until softened.
Stir in the spinach, oregano, black pepper, and salt. Cook for 1–2 minutes until the spinach wilts. Remove from heat.
Roll the rested dough into a thin oval or round flatbread, about ¼ inch thick.
Place the flatbread on a baking tray lined with parchment paper. Brush lightly with the remaining olive oil.
Spread the spinach and mushroom mixture evenly over the flatbread.
Sprinkle the dairy-free cheese on top.
Bake for 12–15 minutes, or until the edges are golden and the cheese is melted.
Slice and serve warm.
Servings and timing
Servings: 2–3 people
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
Add thinly sliced onions or bell peppers for extra sweetness and crunch
Sprinkle chili flakes on top for a spicy kick
Use whole wheat flour for a heartier flatbread
Add sliced olives for a Mediterranean-style flavor
Storage/Reheating
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes, or warm it in a dry skillet over medium heat until heated through. Avoid microwaving if possible, as it can make the flatbread soft instead of crisp.
FAQs
Can I make the flatbread dough ahead of time?
Yes, the dough can be prepared up to 24 hours in advance and stored in the refrigerator, tightly wrapped.
Can I use frozen spinach instead of fresh?
Yes, just thaw it completely and squeeze out excess moisture before cooking.
What mushrooms work best for this recipe?
Button mushrooms, cremini, or portobello mushrooms all work well.
Can I cook this flatbread on a stovetop instead of baking?
Yes, you can cook it in a covered skillet over medium heat until the bottom is crisp and the toppings are heated through.
Is this recipe suitable for vegans?
Yes, as long as you use a dairy-free cheese and ensure all ingredients are plant-based.
How thin should I roll the flatbread?
About ¼ inch thick is ideal to keep it soft inside with crisp edges.
Can I add protein to this flatbread?
You can add chickpeas or seasoned tofu slices for extra protein.
Will the flatbread stay soft after cooling?
It will soften slightly as it cools but can be reheated to regain texture.
Can I freeze the cooked flatbread?
Yes, wrap it tightly and freeze for up to 1 month. Reheat directly from frozen in the oven.
What seasoning can I use instead of oregano?
Thyme, basil, or Italian seasoning are good alternatives.
Conclusion
This spinach and mushroom flatbread is a simple yet satisfying recipe that proves you don’t need complicated steps or heavy ingredients to create something delicious. With its crisp base, savory vegetable topping, and creamy dairy-free cheese, it’s a versatile dish you’ll want to make again and again.
This spinach and mushroom flatbread with dairy-free cheese features a crisp, golden base topped with savory vegetables and melty plant-based cheese. It’s easy to make, comforting, and perfect for a quick lunch, light dinner, or shareable appetizer.
Ingredients
Flatbread Dough:
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
¾ cup (180 ml) warm water
Topping:
2 tablespoons olive oil (divided)
2 cups (60 g) fresh spinach, roughly chopped
1½ cups (150 g) mushrooms, thinly sliced
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
1 cup (100 g) dairy-free cheese (e.g., Violife-style shreds)
Instructions
In a large bowl, mix flour, baking powder, and salt.
Add olive oil and warm water. Stir until a soft dough forms.
Transfer to a floured surface and knead for about 3 minutes until smooth. Let rest, covered, for 10 minutes.
Preheat oven to 400°F (200°C).
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic and mushrooms for 4–5 minutes until softened.
Add spinach, oregano, pepper, and salt. Cook for 1–2 minutes until spinach wilts. Remove from heat.
Roll the dough into a thin oval or circle, about ¼ inch thick. Place on a parchment-lined baking tray and brush with remaining olive oil.
Spread the spinach and mushroom mixture evenly over the dough. Top with dairy-free cheese.
Bake for 12–15 minutes until golden and cheese is melted. Slice and serve warm.
Notes
Use whole wheat flour for added fiber and heartiness.
Frozen spinach works—just thaw and squeeze out excess water.
Top with chili flakes for spice or olives for a Mediterranean twist.
Reheat leftovers in the oven or a dry skillet for best texture.
