Paleo Pizza Crust | Original Flavored Organic Gluten Free, Dairy Free, Soy Free, Nut Free and Vegan Pizza Crust 73-200 calories per crust 2 veggie wraps per package All organic ingredients: carrot, oregano, zucchini, apple, flax seeds, sunflower seeds, turmeric, basil, coconut, and black salt! Top it with sweet or savory food! Perfect with your favorite sauce, spread, veggies! Great and convient to have as breakfast, lunch and dinner all in one bag! Stay on track with your health goals with this travel size treat! Vegan Raw Grain Free Gluten Free No Sugar Added Nut &amp; Soy Free No Preservatives 1 Original Wrawp Pizza Crust 1 Avocado 1/4 cup of vegetarian refried beans 1/2 cup of vegan mozzarella cheese 2 slices of red onions, diced 1/4 cup of black beans Couple leaves of spinach Preheat oven to 350 degrees Fahrenheit Spread vegetarian refried beans on top of Original Wrawp Pizza Crust Top of vegan cheese, spinach, red onions and black beans Cook in oven for 10 minutes - 12 minutes Once finished, top of diced avocado and optional: hot sauce of your choice! 3 large tomatillos (husked and halved) 1 large poblano chile(halved lengthwise, stemmed, and seeded) 1 peeled white onion (half chopped (3/4 cup), half cut into chunks,divided) 1 Tbs. fresh lime juice, plus lime wedges for serving (1-2 limes) 1/4 cup cilantro (chopped) 1 cup hominy (cooked or canned, rinsed and drained) 1 cup pinto beans (cooked or low-sodium canned, rinsed and drained) 4 Original Wrawp Vegan Pizza Crusts 4 oz. goat cheese (crumbled) Hot sauce, such as Cholula Coat grill grate or grill pan with cooking spray, and preheat over medium heat. Coat tomatillos, poblano, and onion chunks with cooking spray. Grill for 10 minutes, or until tender and charred. Pulse grilled onion chunks and tomatillos to coarse puree in mini food processor. Add poblano and lime juice; blend just until poblano is chopped. Transfer to bowl, and stir in cilantro. Season with salt and pepper, if desired. Pulse hominy, beans, and remaining 3/4 cup chopped onion in food processor until just beginning to stick together. Press one-quarter hominy mixture over half of each Original Wrawp Vegan Pizza Crust. Sprinkle with cheese, if desired, season with salt and pepper and hot sauce. Fold pizza crusts in half to enclose filling, and lightly coat both sides with cooking spray. Grill quesadillas for 6 minutes, or until filling is heated through and pizza crust is charred, turning once. Let stand 2 minutes, then cut each quesadilla into 3 wedges. Serve with tomatillo salsa and lime wedges. 1 lb. Brussels sprouts(trimmed and thinly sliced) 3 Tbs. olive oil (divided) 1 15-oz. can white beans (rinsed and drained) 3 Original Wrawp Low Carb Pizza Crusts 1/4 cup fresh pomegranate seeds Preheat oven to 425F. Coat 9-inch pie plate with cooking spray. Toss Brussels sprouts with 1 Tbs. oil in large bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast for 10 minutes, stirring once, or until browned. Set Brussels sprouts aside, and reduce oven temperature to 400F. Meanwhile, puree beans and remaining 2 Tbs. oil in food processor until smooth. Place Original Wrawp Low Carb Pizza Crust in the oven for 5 minutes or until crisp. Spread bean puree in hot Original Wrawp Low Carb Pizza Crust; top with roasted Brussels sprouts, and sprinkle with pomegranate seeds. Serve cut in slices