2 tsp nutritional yeast (substitute with a little more salt + garlic powder for flavor)
Toppings of choice: (or any other toppings of choice)
¼ large red/white onion, thinly sliced
½ medium bell pepper, cut into 1" long, thin strips
3-4 oz mushrooms, sliced thinly
⅓ cup store brought marinara sauce of choice (choose your favorite)
salt and pepper
Instructions
THE FLATBREAD: Preheat oven to 350F and line 8x8 inch pan with parchment paper.
Mix all the ingredients for the flatbread base using a spatula until completely combined.
Pour batter in lined tin and spread evenly until it reaches the edges of the pan (will seem quite thin but the crust will rise).
Bake for 12 mins until set.
To bake the other side, prepare another lined cookie tin and flip the crust top side down. Remove the parchment paper and return to the oven for another 15 minutes (helps make a crispier crust).
Toppings: While you are waiting for your crust, slice all your vegetables into bite sized chunks and set aside.
Heat a small non stick skillet and add in the mushrooms. Season with salt and pepper and cook until brown and softened. Remove form the pan but drain out the liquid.
Next, in the same pan, add in the onions. Add a little water to the pan to prevent it some sticking. Season and cook until soft. Set aside.
Cook the bell peppers last until soft. Make sure to season. Test with a fork to see if its soft and set aside to cool.
Assembly: Spread marinara sauce over the pizza leaving ½" border around all side.
Distribute the onions first, then layer on the mushrooms then bell peppers.
Bake for 15 minutes or until crust is crispy. Cool and slice into quarters to serve.