Chick’n, Smoked Bac’n & Ranch Style Flatbread

Gluten-free Crust (Water, Tapioca Flour, Rice Flour, Potato Starch, Chickpea Flour, Milled Flaxseed, Rice Starch, Olive Oil, Cane Sugar, Yeast, Sea Salt, Psyllium, Chicory Root Fiber, Xanthan Gum, Locust Bean Gum), Cutting Board Collection Mozzarella Style Shreds (Filtered Water, Tapioca Flour, Coconut Oil, Expeller Pressed Safflower Oil, Natural Flavors, Chickpea Protein, Salt, Tricalcium Phosphate, Lactic Acid, Konjac Flour, Xanthan Gum, Yeast Extract, Fruit And/or Vegetable Juice Color), Ranch Dressing (Expeller Pressed Canola Oil, Water, White Vinegar, Cane Sugar, Sea Salt, Chickpea Protein, Natural Flavors, Cultured Dextrose, Lactic Acid, Xanthan Gum, Spices, Yeast Extract, Herbs), Plant-based Chick'n Style Shreds (Water, TMRW™ Protein (Pea Protein Isolate, Oat Flour, Rice Protein), Expeller Pressed Canola Oil, Natural Flavors, Apple Cider Vinegar, Sea Salt), Tomatoes, Red Onions, Smoked Plant-based Bac'n Style Bits (Pea Protein, Sorghum Flakes, Tapioca Syrup, Natural Flavors, Coconut Oil, Salt, Paprika Oleoresin Color, Caramel Color), Spinach.

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.