2 Plain Cali’flour Flatbreads
3 T cranberry sauce
4 slices of bacon chopped and cooked but not crispy
4 oz gorgonzola cheese
¼ c thinly sliced red onion
1 t olive oil
Fresh rosemary chopped
To start the cranberry minis, pre-bake Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
On the stovetop in a skillet, warm oil to medium-high heat and add onion. Saute until caramelized. Remove heat and set aside.
On prepared flatbreads, evenly spread to the edge, cranberry sauce then top with bacon, onions, cheese, and rosemary. Return to oven on high broil for 2-3 minutes to melt cheese. Remove from oven. Serve and enjoy these tasty cranberry minis!