Preheat the oven to 425 degrees.
Spray a large cookie sheet or sheet pan with a spritz of vegetable oil spray. Place the flatbread on the sheet.
Top the flatbread with the pizza sauce and spread evenly. Distribute the ground “beef” alternative over the sauce evenly, followed by the Vegan Mexican Style Shreds. Add all peppers, spreading evenly over the surface of the Shreds.
Place sheet pan in the oven and bake for 18 minutes, or until the Vegan Shreds are melted and light brown.
Remove, and top with cilantro while still hot. Let cool for 5 minutes to allow ingredients to set. Slice into wedges and serve.