Bell Pepper + Cilantro
Inspired by: salsa verde and almond “cotija” tacos
Vibrant, crunchy bell pepper adds piquant flavor to a zesty tomatillo-jalapeño sauce, topped off with a sprinkle of cilantro and a hint of lime. And the crust: it’s gluten-free, of course.
*Contains: Tree Nuts (Almond)
All ingredients
All ingredients
Nutrition Facts
Nutrition Facts
Nutrition Facts
1 Serving per container
Amount per serving
Key ingredients
Cauliflower
A serving of cauliflower is an excellent source of vitamin C, which supports a healthy immune system, and a good source of folate, which helps maintain a healthy heart.
Bell Pepper
A serving of bell peppers provides a rich source of antioxidants like vitamin C, which also supports the immune system, and vitamin A, needed for eye health.
Tomatillo
Also called husk tomatoes, tomatillos resemble little green tomatoes, are native to Mexico and bring a bright blast of flavor.
Avocado
A serving of avocado makes a good source of fiber, which promotes good digestion, and folate, which supports heart health. Avocado is also known for its monounsaturated fats.
Lime
Refreshingly bright and acidic in taste, a serving of lime makes a good source of antioxidant vitamin C.
Cilantro
More than just a garnish, cilantro is a high-impact herb that's big on flavor and brings a punch of freshness to any dish.
How to prep
- 1 Place baking sheet on center rack of your oven or toaster oven and preheat to 450°F.
- 2 Unwrap and remove Flatbread from base. Place frozen Flatbread on preheated baking sheet and bake for 20-25 minutes until edges are a deep golden brown.
- 3 Cool for 1-2 minutes. Enjoy.