Recipe description
October 5, 2026
Mushroom and tomato flatbread
A savory, plant-forward flatbread with fiber-rich mushrooms and tomatoes
Vegetarian
Easy Recipe
Quick Meal
68%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, milk
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from mushrooms, tomatoes, garlic, and tortillas.
- Includes colorful plant foods, olive oil, and oregano for added polyphenol variety.
- Offers a practical balance of carbohydrates, protein, and fat for a light meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tortilla
2
piece
Mushroom
150
piece
Tomato
2
piece
Garlic
2
clove
Mozzarella cheese
80
gram
Oil, olive
2
tablespoon
Oregano
1
teaspoon
Salt
0.5
teaspoon
Instructions
1
Preheat the oven to 220°C (425°F).
2
Place the tortillas on a baking tray lined with parchment paper and lightly brush them with olive oil.
3
Slice the mushrooms and tomatoes, and finely mince the garlic.
4
In a bowl, toss the mushrooms and garlic with the remaining olive oil, oregano, and salt.
5
Spread the mushroom mixture and tomato slices evenly over the tortillas, then scatter the mozzarella on top.
6
Bake for 10–12 minutes, until the edges are crisp and the cheese has melted.
7
Cut the flatbreads into wedges and serve warm.
More Recipes For Your Gut
Nutrition
500 kcal
Calories
18 g
Protein
55 g
Carbohydrates
6 g
Fiber
7 g
Sugar
25 g
Fat
8 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this mushroom and tomato flatbread make?
The recipe makes 2 servings.
What temperature should I use to bake the flatbread?
Preheat the oven to 220°C (425°F).
How long should the flatbread bake?
Bake it for 10–12 minutes, until the edges are crisp and the mozzarella has melted.
Do I need to cook the mushrooms before baking?
No. Slice them and toss them with garlic, olive oil, oregano, and salt before adding them to the tortillas.
Can I use another type of cheese?
Yes. Cheddar, provolone, or a plant-based cheese alternative can be used, although the flavour and melting may differ.
Can I make this flatbread gluten-free?
Yes. Use certified gluten-free tortillas and check the labels of all packaged ingredients.
How can I make the flatbread crispier?
Use a preheated oven, avoid overloading the tortillas, and bake until the edges are golden and crisp.
Can I prepare the flatbread in advance?
For the best texture, assemble and bake it just before serving. You can slice the vegetables and mince the garlic ahead of time.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and eat them within 2 days. Reheat in the oven for a crisper base.
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