4 Cali'flour Sun-Dried Tomato Flatbreads
1 batch of Basil Pesto
1 large tomato, thinly sliced
2 tablespoons fresh basil, chopped
Sea salt to taste
For the flatbreads:
Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes
Let cool 5 minutes before topping
For the toppings:
While the flatbreads are crisping, make a batch of Basil Pesto. Once the flatbreads are cool, spread fresh pesto on the flatbreads and top with sliced tomatoes. Top with some fresh basil and sea salt and enjoy!
Credit: The Trail To Health