Sundried tomato pesto mushroom and pepper flatbreads are the perfect meal to prep for the Summer. Light and versatile and everybody just loves them. 

Flatbread can be a great choice that is part of a healthy, balanced diet. Homemade flatbread in particular is a great option so that you can control everything that goes into your flatbread, and use whole grains, and low fat options.

These are soft and fluffy and easy to make – Winning

What do you like on your flatbreads?

Making your own pesto’s is damn delicious and no need for those store bought ones that cost an arm and a leg and quite often come in plastic. If you are used to only store-bought ones then this Sun-dried tomato one will blow your mind. The sunflower seeds and cashew nuts add delicious nutty flavour while the Nutritional yeast adds some cheese savoury goodness. I have personally become a huge fan of nutritional yeast.

What is nutritional Yeast?

According to Health Line,Nutritional yeast is a popular food product often used in vegan cooking, It gets its name from the protein, vitamins, minerals and antioxidants it contains.

Studies have shown it has a wide range of potential health benefits, ranging from lowering cholesterol to protecting the body from free radical damage. Nutritional yeast is a versatile food that works with nearly any type of diet or eating style. It is naturally low in sodium and calories, as well as fat-free, sugar-free, gluten-free and vegan.

Nutritional yeast adds a delicious cheese, nutty savoury flavour to dishes.

Give this Sundried tomato pesto mushroom and pepper flatbreads a go and let us know what you think, what you added and how it turned out.

FlatBread Recipe

Sundried tomato pesto, mushroom and pepper flatbreads

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Sundried tomato pesto, mushroom and pepper flatbreads that are soft and fluffy and full of flavour.
Serves: 4 People
Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Vegan Product


Flat Bread



  • Fried Mushrooms
  • Roasted peppers
  • Rocket
  • Fresh Tomatoes
  • Dukkah


  • To a large mixing bowl, add yeast, salt, sugar, flour and whisk.
  • Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  • Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  • Wipe out mixing bowl and add a bit of oil. Roll dough around to coat and position seam-side down in the bowl. 
  • Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  • Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
  • In the meantime you can prepare all your toppings


  • Place all the ingredients for the pesto into a blender and blend until almost smooth. You can add some of the oil from the sundried tomatoes if you want to make it a bit smoother or easier to blend.
  • In a heavy based pan (I like to use my cast iron pan), add a tiny little drizzle of olive oil, roll out the flatbreads and add in one at a time into the medium to high heated pan. 
  • It should cook slowish and bubble a bit.
  • Add on your toppings and enjoy!