Bacon Broccoli Cheddar Flatbread, Dairy-Free & Gluten-Free (Edit recipe)

Crispy bacon, broccoli, and dairy-free cheddar with a touch of Sriracha spice makes for a satisfying bite that is full of veggie power.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	11 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	554 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 2

Ingredients

1 tsp Olive Oil
2 whole Pita, Dairy Free & Gluten-Free
2 cups Broccoli, Florets, Steamed
2 whole Bacon, Slices, cooked & chopped
.5 cup Vegan Shredded Cheddar
.25 tsp Salt
.25 tsp Black Pepper
.125 tsp Granulated Garlic
2 tsp Sriracha

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees.
Prepare a sheet pan lined with parchment or foil. Spray with non-stick spray or grease with your oil of choice.
Heat the broccoli in the microwave or on the stove according to packaging instructions.
Spray or brush the pitas with olive oil and place them on your sheet pan while the broccoli is cooking.
Once the broccoli is heated, remove it from the container and place it on your cutting board. Allow for the broccoli to cool long enough for you to handle it safely without getting burned.u00a0nThen, roughly chop the broccoli.
Evenly distribute the broccoli on the dairy and gluten-free pitas.
Season each pita with olive oil salt, pepper, and garlic powder.
Sprinkle chopped bacon and cheddar evenly on each pita over top of the broccoli.
Place assembled flatbreads in the oven for 8-12 minutes or until the cheese has melted.u00a0nThen, remove them from the oven.
Drizzle with Sriracha and allow to cool enough to touch.
Now, it's ready to serve and eat! Enjoy!