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American Flatbread Gluten Free Thin & Crispy Pizza Pesto & CheeseCrust: Tapioca Starch, Whole Milk, Potato Starch, Egg Whites, Vermont Cheddar Cheese (Cow Milk, Select Cultures, Salt, Enzymes), Canola Oil, Kosher Salt, Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt), Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt). Toppings: Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt), Extra Virgin Olive Oil, Canola Oil, Fresh Basil, Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt), Salted Butter, Fresh Organic Parsley, Toasted Pine Nuts, Grana Cheese (Whole Milk From Jersey Cows, Vegetable Rennet, Salt), Garlic Oil (Extra Virgin Olive Oil, Organic Canola Oil, Fresh Organic Garlic), Herbs, Sea Salt.American Flatbread Gluten Free Pesto & Cheese Handmade Thin & Crispy Pizza. Baked in a wood-fired oven. Fresh basil pesto made with olive oil, garlic, pine nuts and Parmesan. GF. Certified gluten-free. Directions Keep frozen. Conventional method: remove flatbread from plastic bag. Let thaw 15-30 min (or 45 sec in the microwave) . Preheat oven to 425 degrees. Place directly on oven rack. Bake for 5-8 minutes. The crust should be lightly crisp to the touch, the cheese bubbly. (The trick is not to overcook. It will make your flatbread dry). Remove from oven, slice, serve & enjoy! Neolithic method: heat a flat rock with a wood or charcoal fire (or light your grill). Push fire, coals, and ash to one side and place flatbread on hot rock for 5-8 min. Rotate side facing fire several times to heat evenly. Remove from heat, slice, serve & enjoy. Warnings Allergen information: contains eggs, milk, and pine nuts.

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