Veggie Flatbread with Avacado Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Small Hass Avacados2 tsps Olive Oil1/2 tsp cuminSalt & pepper to taste1 package Specially Selected Stone Oven Baked Artisan Flatbread (from Aldi)4 Green Onion stalks3 Baby Bella MushroomsHalf Yellow Pepper1 Roma Tomato 3/4 cup Spinach, fresh 3/4 cup Daiya dairy free mozzarella style shredsOregano sprinkled to taste
Place flatbreads on baking sheet.
Use food processor or immersion blender to blend Avacado, oil, cumin, salt and pepper to smooth consistency and spread into flatbread.
Chop veggies and layer evenly over avacado.
Sprinkle cheese and spices over veggies.
Bake at 425° for 15 minutes. Serves 8.
Serving Size: Serves 8. 1/4 of 1 flatbread per serving
Use food processor or immersion blender to blend Avacado, oil, cumin, salt and pepper to smooth consistency and spread into flatbread.
Chop veggies and layer evenly over avacado.
Sprinkle cheese and spices over veggies.
Bake at 425° for 15 minutes. Serves 8.
Serving Size: Serves 8. 1/4 of 1 flatbread per serving
Nutritional Info Amount Per Serving
- Calories: 244.4
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 391.8 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.7 g
- Protein: 5.4 g
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