1Preheat the oven to 320°F (160°C). Line a baking tray with parchment paper and set aside.
2Heat the unsweetened almond milk in the microwave or on the stove for 45 seconds. Add the nutritional yeast to the warm almond milk and whisk to combine. Set aside to cool until ready to use.
3Combine the coconut flour, almond flour, baking powder, garlic powder, Italian seasoning, salt, and pepper in a large bowl.
4In a separate bowl, whisk the whole egg with the egg whites. Add the cooled almond milk mixture to the bowl and whisk until completely combined. (If the almond milk mixture is too hot, it will cause the eggs to scramble.)
5Add the wet mixture to the flour mixture and combine to form a dough. Divide the dough into 6 small portions and roll or press each portion into flat oval shapes, about 1/2-inch (1 cm) thick, and place on the prepared baking tray.
6Place the baking tray in the oven and bake for 12 to 15 minutes until the flatbread is golden and cooked through.
7Remove the baking tray from the oven and let the flatbread cool completely before serving.
8Store leftover flatbread in a sealed container for 2 to 3 days.
(Estimated and based on per-serving amounts.)
Calories: 217 Fat: 12 g Total Carbs: 14 g Fiber: 10 g Sugar: 3 g Net Carbs: 4 g Protein: 11 g