Fall Harvest Flat Bread

Prepare the @bobsredmill Grain Free Flatbread Mix as instructed on the bag and make two circular flat breads. Bake the flatbreads according to package directions, then decorate them. First, spread the pumpkin ricotta (made by combining 1/2 cup ricotta cheese, 1/2 cup pumpkin puree, a dash of pumpkin spice, and 1/2 tsp garlic powder), then layer with mozzarella cheese, followed by the roasted sweet potatoes, roasted carrots, and peas, and finally sprinkle with fresh chopped sage. Bake the decorated flatbreads at 400F for 8-10 minutes, or until the top is crispy and the cheese is melted. Let cool slightly before slicing.