2 Spicy Jalapeño Cali’flour Flatbreads
4-6 pepperoni slices
½ avocado, divided and mashed
2 T vegan chive cream cheese
Garnish: sliced red onion, sprouts, avocado ranch cashew almond dip
Pre-bake the 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 the oven and let rest for a minimum of 10 minutes.
Add pepperoni to a cookie sheet and cook for 10-14 minutes at 400 until desired crispiness achieved. Remove from the oven. On each prepared flatbreads, spread 1 T of vegan chive cream cheese then add mashed avocado, red onion, 2-3 pepperoni, sprouts, and a drizzle of new avocado ranch cashew almond dip! Serve and enjoy!