This flatbread is topped with mushrooms and figs. Need they say more? Seriously, you’ll love this delicious mix of savory and sweet flavors – made even better with our creamy garlic sauce and much-loved dairy-free mozza and feta blend.

Ingredients: Gluten-free Crust (Water, Rice Flour, Tapioca Flour, Potato Starch, Chickpea Flour, Milled Flaxseed, Olive Oil, Rice Starch, Cane Sugar, Yeast, Sea Salt, Chicory Root Fiber, Psyllium, Xanthan Gum, Locust Bean Gum), Mozzarella And Feta Style Cheeze Blend (Filtered Water, Tapioca Flour, Coconut Oil, Potato Starch, Expeller Pressed Safflower Oil, Natural Flavors, Salt, Tricalcium Phosphate, Chickpea Protein, Lactic Acid, Pea Protein, Xanthan Gum, Konjac Flour, Fruit And/or Vegetable Juice Color, Yeast Extract, Enzyme), White Sauce (Water, Expeller Pressed Canola Oil, Tapioca Flour, Natural Flavor, Garlic, Guar Gum, Sea Salt, Yeast Extract, Lactic Acid, Black Pepper, Xanthan Gum), Kale, Mushroom, Caramelized Onions, Fig, Thyme.

Directions:

1. Preheat oven to 425°F (218°C) in conventional oven or 400°F (204°C) in convection oven.
2. Remove overwrap plastic. Place flatbread directly on middle oven rack.
3. Bake flatbread for 18-22 minutes, or until crust is golden brown and cheeze is melted. Check flatbread after 18 minutes.