Pain plat à base de poulet végétarien à saveur de bacon fumé et sauce ranch

Gluten-free crust (water, tapioca flour, rice flour, potato starch, chickpea flour, milled flaxseed, rice starch, olive oil, cane sugar, yeast, sea salt, psyllium, chicory root fibre, xanthan gum, locust bean gum), Cutting Board Collection mozza flavoured shreds (filtered water, tapioca flour, coconut oil, expeller pressed safflower oil, natural flavours, chickpea protein, salt, tricalcium phosphate, lactic acid, konjac flour, xanthan gum, yeast extract, concentrated pumpkin juice (colour)), Ranch dressing (expeller pressed canola oil, water, white vinegar, cane sugar, sea salt, chickpea protein, natural flavours, cultured dextrose, lactic acid, xanthan gum, spices, yeast extract, herbs), Plant-based chicken flavoured shreds (water, pea protein isolate, expeller pressed canola oil, oat flour, rice protein, natural flavours, apple cider vinegar, sea salt), Tomatoes, Red Onions, Smoked plant-based bacon flavoured bits (pea protein, sorghum flakes, sugars (tapioca syrup), natural flavours, coconut oil, salt, paprika oleoresin (colour), caramel (colour)), Spinach.

1. Préchauffer le four à 425 °F (218 °C) dans un four conventionnel ou à 400 °F (204 °C) dans un four à convection.
2. Retirez le plastique du suremballage. Placer le pain plat directement
   sur la grille du milieu du four.
3. Cuire le pain plat pendant 18 à 22 minutes ou jusqu'à ce que la croûte soit
   doré et le fromage est fondu. Vérifiez le pain plat après 18 minutes.