This recipe was inspired by Green Kitchen Stories veggie flatbread. I loved the idea but also wanted to do something with my leftover veggie pulp from juicing, as well as almond pulp from making milk. This recipe uses eggs so it is not vegan. If you don't have almond pulp, you can just replace with almond flour. If you want them to be more crisp like crackers, just make sure the dough is spread very thin and cook a bit longer until desired consistency.

With these in the fridge, you have a variety of quick meal options. I recommend putting some avocado on top, hummus, or other spread and eating like a sandwich.

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