1 cup coconut flour

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4 Tbsp. psyllium husks

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4 Tbsp. nutritional yeast

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4 Tbsp. coconut oil, melted (use olive oil if you prefer)

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1/2 tsp. truffle salt, (use sea salt if you prefer)

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1/4 tsp. ground black pepper

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2 cups just-boiled water

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1 ripe, Fresh California Avocado, divided (mash 1/2 to go into the flatbread, and slice the remaining 1/2 for topping)

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1 Tbsp. avocado cooking oil

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1/4 tsp. sea salt, or to taste

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1 large heirloom tomato, sliced

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1 1/2 cups microgreens or baby arugula

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.