These round flatbreads are perfect for when you don’t know what’s for dinner. As long as you have some low-carb pasta sauce around, and at least some cheese, you’ll be square (errr…round)! These come fully cooked, individually wrapped, and frozen.
To make a pizza, heat your oven to 325. Microwave defrost your crust (from frozen) for 60 seconds. Next, spread on the sauce, and layer with your favorite low-carb toppings. Heat in the oven for 7- 9 minutes until your toppings are warm & cheese is bubbly. Depending on your goals, you can split it in two and have lunch ready to go the next day.
For Taco Tuesday, first heat tortilla from frozen in the microwave on defrost setting for 60 seconds. From there, load this versatile flatbread with ground beef, lettuce, cheese, salsa, sour cream, guacamole… you get the picture. I wouldn’t try to fold it in half - it’s 50/50 if it breaks. Go at it with a fork, and you won’t be disappointed. If you plan to split in two and keep half for later, do so before you load with toppings (to retain the texture of the flatbread).
Almond flour, mozzarella cheese, eggs, gluten-free baking powder, olive oil, Himalayan pink salt, garlic powder. CONTAINS: Tree Nuts & Dairy.
Per 1 Whole Flatbread:
Net Carbs: 4g