Sun-dried Tomato Pesto, Goat Cheese and Portobella Flatbread

It’s few and far between that I post a recipe that contains gluten, but it occurred to me that not everyone has this sensitivity and shouldn’t thus be punished. I’m not a cruel person, and whole wheat is still a perfectly healthy option!

The recipe I prepared today was meant for my Sweetheart for dinner after work. Anyone who knows my Sweetheart, knows he has an Italian family and a sweet spot for fresh pizza. He would probably eat it every day for every meal, and only stray from it for a baked lasagna, perhaps.

I love pizza also, but my tummy doesn’t agree. Being lactose intolerant and sensitive to gluten makes for a very slim possibility of having a pizza night every week. This recipe is a nice compromise however, as it contains goat cheese, which is great as an alternative to higher-lactose cheeses. The crust is made from a whole-wheat phyllo dough, which is thinner and usually not enough to upset my stomach. Although, for anyone with a severe allergy, I don’t recommend making this unless you can find a gluten-free dough.

For the rest of you: Buon appetito!

Sun-dried Tomato Pesto, Goat Cheese and Portobella Flatbread



6 layers of frozen whole wheat phyllo dough (thawed)

3 oz crumbled goat cheese

1/2 cup tomato paste

4 Tbsp sundried-tomato pesto

1/2 cup baby portobella mushroom pieces

5 Tbsp melted coconut butter spread (Earth Balance)


1. Preheat oven to 375 degrees F

2. Brush a baking sheet with melted butter

3. Place 1 layer of phyllo on baking sheet and brush over top with butter. Repeat process with other 5 sheets and brush the top. Fold the edges of phyllo inward to form about a 1.5 inch overlap. You may need to trim the phyllo to do this.

4. Brush the fold with butter. Spoon tomato paste onto center and spread to edges where crust meets. Repeat step with sundried-tomato pesto.

5. Sprinkle goat cheese evenly over the tomato mixture layer. Top with mushroom pieces.

6. Bake for 30 minutes or until phyllo crust turns golden brown. Remove and allow to cool.


One bite and it was amore. I hope you feel the same.

Post photos of your finished flatbread on our Facebook Page so we can see your masterpiece!

Ciao for now,


Question: What is your favorite Italian dish?


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