Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, mix together oatmeal, baking powder, and salt.

In a small bowl, whisk together egg, honey, oil, and water.

Add egg mixture to bowl with oat mixture and incorporate well. Using your hands, make into a ball and place on parchment paper. Press down on oat mixture and form into rectangle, it should be roughly 11-inch by 5-inch.

Place in oven and bake for 8 minutes.

While oat flatbread is cooking, prepare the toppings.

Top and cook as directed for savory or sweet.

Slice into pieces and serve.

For the Savory Flatbread: Spread pesto on the oat flatbread then top with mozzarella and tomatoes. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with basil and drizzle with aged balsamic.

For the Sweet Flatbread: Place mozzarella and goat cheese on the oat flatbread then place peaches on top of the cheese. Bake for 10 minutes then broil for 1 to 2 minutes until golden brown. Garnish with mint and drizzle with aged balsamic.

Preheat oven to 400°F. Line baking sheet with parchment paper.

Unwrap and place 1 frozen flatbread on baking sheet and allow to thaw approximately 15 minutes. While thawing, prep toppings.