1 lb zucchini
1 cup almond flour
½ cup sesame seeds
3 tbsp sunflower seeds
2 tbsp ground psyllium husk powder
1 tbsp coconut flour
1 tbsp Italian seasoning
1½ tsp baking soda
½ tsp salt
sea salt (optional)
Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.
Beat eggs until fluffy and stir in shredded zucchini. Mix all dry ingredients in a separate bowl and pour into the egg batter. Stir and allow to rest for 10 minutes.
Shape elongated flat bread pieces (1 piece / serving) with oily hands. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt.
Bake in the oven for 15-20 minutes. Let cool on the rack for a while. Cut horizontally and enjoy with your favorite toppings.