Rosemary Flatbread with Spiced Pesto and Savory Balsamic Glazed Mushrooms (GF,V,Whole 30)

This recipe has three separate parts (don't worry, It's easy!!) that combine together in a savory explosion of flavor on top of a flavorful crunchy flatbread. Good news for my finicky tummy!

3 steps below:

1. Make the flatbread (so easy!!):

- 2 cups Otto's Cassava Flour

- 1 cup warm water

- 1 rosemary sprig (I used from my herb garden!)

- Garlic salt

- 3 tbsp + 1 tsp olive oil

A. Preheat your oven to 350 degrees and use one tsp olive oil to coat a 13x9 pan

B. Mix together everything except the olive oil with a spoon until combined. The mixture will be sticky. Wet your fingers with the remaining 2 tablespoons of olive oil and roll the dough into a ball. Put the ball in your pan and roll it with oiled fingers (keeps it from sticking to your fingers!) until it is even across the whole pan.

C. Bake in your oven until the crust is a light brown color (20 - 25 minutes).

2. Make the pesto:

- 1 + 1/2 cup basil (I used mine from my herb garden!)

- 1 tbsp lemon juice

- 1/2 cup nut of choice (I prefer cashews)

- 1/2 tsp garlic salt

- 1 tbsp Ancho infused oil (or anything that has a savory kick; see comment below)

- 3 tbsp olive oil

A. Blend everything together in a food processor or mixer until it's a green color and everything is combined. Around 3/4 of the mixture can go in the fridge for up to a week and used to roast veggies, go over pasta, or as a pizza sauce. Spread the other quarter on the baked flatbread you just took out of the oven.

3. Make the mushrooms:

- 1 tsp olive oil

- 1/4 tsp salt

- 1/8 tsp paprika

- 1/8 tsp ground mustard ( or mustard sauce from the store works!)

- 1 tsp balsamic vinegar

- 1 cup sliced mushrooms

A. Combine all ingredients except mushrooms in a small pan and heat on medium to medium low.

B. Wash mushrooms thoroughly and chop in whatever way floats your boat.

C. Add mushrooms to the sauce in the pan and toss them around in the heating mixture until the mixture starts to sizzle; around 5 minutes. You don't want to cook the mushrooms too long or they will get a weird texture.

THE GRAND FINALE:

Swirl your pesto around your baked flatbread, add the mushrooms to the top, then drizzle any leftover mushroom sauce left from the pan over the flatbread. Bake in the oven again for around 10 minutes or until everything on top of the flatbread is bubbling a bit and the aroma gets too much to handle. Have a delicious meal my friends!

* Ancho Infused Oil can be replaced with anything liquid that's got a thick and savory kick to it. If you have any chile oil, a couple jalapenos, or even a dash of hot sauce! Another idia is 1/8 tsp ground paprika or cayenne pepper mixed with 1tsp water in a separate dish and poured into the mixture after mixture after combined. You don't want the kick to be too much or it will destroy the delicate flavor of the pesto, but a splash adds a yummy complexity to the sauce. ENJOY!! :)