Gluten-Free Roasted Garlic and Mushroom Flatbread
This savory flatbread combines sweet roasted garlic, earthy sautéed mushrooms, and creamy cannellini bean spread on a crispy thin crust base. Fresh sage adds an aromatic herbal note while melted mozzarella brings everything together. Perfect for sharing as an appetizer, light dinner, or weekend lunch. The roasted garlic becomes mellow and spreadable, creating pockets of rich flavor throughout each bite. The cannellini bean puree acts as a protein-rich alternative to traditional pizza sauce.
Ingredients
- 3 heads garlic
- 8 tablespoons Crisco 100% Extra Virgin Olive Oil
- 2 containers sliced fresh mushrooms, 8 oz each
- 1 can cannellini beans, drained, 15 oz
- 1 can refrigerated Pillsbury Thin Crust Pizza Crust, 11 oz
- 2 cups mozzarella cheese, shredded, 8 oz
- 30 leaves sage, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Heat oven to 400°F
- 2
Cut thin slice from base of each garlic head
- 3
Rub each head with olive oil and wrap individually in foil
- 4
Bake garlic for 30 minutes then cool 5 minutes
- 5
Separate and peel cloves or squeeze flesh from skins
- 6
Heat olive oil in skillet over medium-high heat
- 7
Add mushrooms and cook 2 minutes without stirring
- 8
Continue cooking 2 minutes longer stirring occasionally then drain
- 9
Repeat with remaining mushrooms
- 10
Process beans and olive oil in food processor until smooth
- 11
Grease cookie sheet with remaining olive oil
- 12
Unroll dough and press edges with fork for decorative border
- 13
Bake crust for 6 minutes
- 14
Spread bean mixture over partially baked crust leaving 1/2 inch border
- 15
Sprinkle with cheese and top with sage, mushrooms, and roasted garlic
- 16
Season with salt and pepper
- 17
Bake 10 minutes longer until golden brown
Tips
Drain mushrooms well before adding to prevent soggy flatbread. Pat dry with paper towels if needed.
Make sure garlic is fully roasted and soft before squeezing from skins for easiest removal and best flavor.
Press pizza dough edges firmly to prevent bean spread from leaking during baking.
Good to Know
Refrigerate covered up to 3 days. Reheat in 350°F oven for 5-8 minutes.
Roast garlic and cook mushrooms up to 2 days ahead. Assemble and bake when ready to serve.
Cut into squares or rectangles while warm. Serve immediately for best texture.
Common Mistakes
Don't skip draining mushrooms to avoid soggy flatbread.
Don't overbake the initial crust or it will become too crispy for toppings.
Substitutions
roll thin for similar results
FAQ
Can I use other types of beans for the spread?
Yes, great northern beans, navy beans, or even chickpeas work well as substitutes for cannellini beans.
What if I don't have fresh sage leaves?
Use 1-2 teaspoons dried sage instead, or substitute with fresh rosemary or thyme for different herb flavors.
How long will leftovers keep in the refrigerator?
Store covered flatbread in refrigerator for up to 3 days. Reheat in 350°F oven for best results.