Pizzeria Crunch Flatbread
With its combination of crisp veggies topped with cheesy garlic-seasoned crouton crumbles, a blend of parmesan, romano, and asiago cheeses, and that creamy, pizza-seasoned ranch dressing, our Pizzeria Crunch Chopped Kit recreates the classic flavors of dipping your favorite slice in ranch. Well, almost. We haven’t found a way to cram an entire pizza crust into a Chopped Salad Kit just yet, but this recipe is the next best thing. All you need is a French roll or baguette, some marinara, a bit of mozzarella, and plenty of pepperoni slices to create the perfect base on which to place the tasty makings of your Pizzeria Crunch Chopped Kit — no dipping required! (But we’re not against saving some extra ranch on the side for those who still want to keep their dipping options open.)
- Active Time:
- 10 minutes
- Total TIME:
- 20 minutes
- SERVINGS:
- 2
Ingredients
- 1 Taylor Farms Pizzeria Crunch Chopped Kit
- 1 French roll or small baguette, halved lengthwise
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 12–15 pepperoni slices
- Red pepper flakes, to taste
Directions
- Preheat oven to 400°F. Place French roll halves cut-side up on a baking sheet.
- Spread marinara sauce evenly over each half. Top with mozzarella, then layer with pepperoni. Sprinkle with red pepper flakes.
- Bake for 8–10 minutes or until cheese is melted and bubbly and edges of bread are crisp.
- While flatbreads bake, toss together the Pizzeria Crunch Chopped Kit with its dressing.
- Remove flatbreads from oven, let cool 1–2 minutes, then top generously with the chopped salad mix. Serve immediately and enjoy!
No bread? That’s Fine
If you need to skip the baguette but still crave that flatbread pizza moment, there are plenty of gluten‑free and non‑bread bases that can give you a satisfying crunch without the gluten part—and probably less carbs, too. Here are some ideas to get you started:
- Cauliflower crusts are a popular swap; just press riced cauliflower with egg and cheese (mozzarella and parmesan are perfect), bake until golden, then load on your favorite toppings.
- For a bit of a nutty twist, try an almond‑flour flatbread or a chickpea‑flour socca. Both of them bake up sturdy enough to hold sauce and cheese while adding extra protein.
- Prefer your veggies front and center? Thin rounds of polenta also make a surprisingly crisp canvas once they’re baked or pan‑seared. Large grilled portobello caps or thick eggplant slices can stand in for dough and soak up all that pizza flavor. Even sweet‑potato “toast” (long slices roasted until tender) or gluten‑free tortillas crisped on a sheet pan work when you need dinner fast.
Whichever base you choose, the formula stays the same: bake until firm, pile on sauce, cheese, and toppings, then broil until bubbly to reinvent your pizza night anytime you please.
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