Tuscan Kale & Mushroom Flatbread

Featured: Tuscan kale, basil

Cuisine: Rustic Italian

Why it’s heart-healthy: Kale adds fiber and folate; mushrooms are rich in potassium and antioxidants

Allergens & swaps:

• Contains: Gluten (flatbread), dairy (cheese)
• Swap with: Gluten-free crust and dairy-free mozzarella
  
  

Tip: Brush kale with garlic oil before baking for crisp texture and rich flavor.

Ingredients

1 whole wheat or gluten-free flatbread

1 cup mushrooms, sliced

1 cup Tuscan kale, chopped

1 tbsp olive oil

1 garlic clove, minced

1/4 cup shredded mozzarella (or dairy-free cheese) 1 tbsp fresh basil, chopped

Preparation

1. Preheat oven to 200°C.
2. Sauté garlic and mushrooms in olive oil until soft.
3. Add kale and cook until wilted.
4. Top flatbread with mushroom-kale mixture and cheese.
5. Bake for 8–10 minutes or until cheese is melted. Sprinkle with fresh basil before serving.