Coconut Kabocha Flatbread

Tastes like...a kabocha squash drinking mojito on the beach.

Plant-based, Vegan friendly, Low Fodmap, Gluten free, Dairy free

Key Ingredients

Organic Japanese kabocha squash, Organic pinto beans, Organic pomegranate, Organic mint leaves, Organic hemp seeds

Full Ingredient List

Topping - Organic kabocha squash, Organic pinto beans, Vegan feta, Organic mint, Organic pomegranate, Organic hemp seeds, Maple syrup, Balsamic Vinegar, Garlic infused olive oil, Sumac, Organic basil, Organic parsley, Organic lemon, Black pepper, Kosher salt  Crust - Organic Low-Fodmap gluten free flour, Nutritional yeast, Baking powder, Apple cider vinegar, Garlic infused olive oil, Yeast, Sugar
Allergen: Coconut, Hemp seed, Flaxseed, Buckwheat 

Nutrition Facts

1-2 servings per flatbread (306g), 833 Calories per flatbread, Fat/Lipides 35g (31%), Saturated/saturés 14g (69%), Trans/trans 0g, Carbohydrate/Glucides 121g (40%), Fibre/Fibres 10g (39%), Sugars/Sucres 9g, Protein/Protéines 19g, Cholesterol/Cholestérol 0mg, Sodium 867mg (38%), Potassium 940mg, Calcium 152mg, Iron 4mg
*% Daily Value/valeur quotidienne

How to Cook

OVEN (~20min) 
Place a pizza stone or baking pan on the middle rack. Preheat oven to 425 F.
Remove all packaging, including the cardboard on the bottom. Place flatbread directly on the pizza stone or baking pan. Let it bake for 20 minutes. Carefully remove from oven when ready. Place the flatbread on a cutting board. Cut into smaller pieces using a kitchen knife. Serve and enjoy!