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YIELD: 1 SHEET PAN OF FLATBREAD PREP TIME: 15 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 45 MINUTES

INGREDIENTS:

1 1/2 pounds zucchini

1/3 cup tapioca flour

1 egg

1 egg white

1 garlic clove

1/2 teaspoon dried minced onion

1/2 teaspoon sea salt

1/8 teaspoon black pepper

DIRECTIONS:

· preheat the oven to 425 degrees F.

· grate the zucchini using a box grater or a shredding attachment on a food processor. Dump the grated zucchini into the center of a clean kitchen towel and squeeze as much water as you can out of it. Transfer the zucchini to a medium size mixing bowl.

· add the rest of the ingredients and mix well.

· line a rimmed baking sheet with parchment paper. Spray the paper with non-stick spray.

· dump the zucchini mixture out onto the parchment paper and spread it out in an even layer.

· bake on a lower oven rack for about 25 minutes until the edges begin to turn golden brown. Flip the flatbread over and cook for another 5-8 minutes until the top (well, bottom) is covered with golden brown spots.

· remove the flatbread from the oven and let it cool for 5-10 minutes before slicing.

NOTE: If you find that the flatbread has gooey pockets throughout, slice the crispy edges off and return the flatbread to the oven to finish baking. Spreading it out evenly on the pan really makes a difference in how evenly it bakes.