Veggie Flatbread

Veggie Flatbread


  • 1 Molly’s Gluten-Free Bakery Flatbread
  • 1 (8-oz) package cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon Penzey’s buttermilk ranch dressing base
    (or 1 pkg. ranch salad dressing mix, make sure it is gluten free)
  • 1/2 cup small fresh broccoli florets
  • 1 plum or roma tomato, seeded, finely chopped
  • 1/4 cup finely chopped carrots


Place flatbread on a cookie sheet and bake at 350º F for 5 minutes. Remove from oven and let cool while you prepare the toppings for the veggie flatbread.


In a large bowl, beat the cream cheese, salad dressing mix, and sour cream until smooth. Spread over crust. Sprinkle with vegetables. Cut into squares and serve.