Tomato, Sunflower Seed Pesto & Arugula Flatbread

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), White Sauce (Water, Expeller Pressed Canola Oil, Tapioca Flour, Natural Flavor, Garlic, Guar Gum, Sea Salt, Yeast Extract, Lactic Acid, Black Pepper, Xanthan Gum), Cutting Board Collection Parmesan Style Shreds (Filtered Water, Tapioca Flour, Coconut Oil, Expeller Pressed Safflower Oil, Chickpea Protein, Salt, Natural Flavors, Tricalcium Phosphate, Lactic Acid, Yeast Extract, Fruit And/or Vegetable Juice Color, Konjac Flour, Xanthan Gum), Tomatoes, Sunflower Seed Pesto Sauce (Sunflower Oil, Basil, Sunflower Seeds, Sea Salt, Garlic, Citric Acid), Onions, Arugula.

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.