- 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 oven and let rest for a minimum of 10 minutes.
Add pepperoni to cookie sheet and cook for 10-14 minutes at 400 until desired crispiness achieved. Remove from 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!