Mix the Dry Ingredients: In mixing bowl, mix together almond flour, psyllium husk, baking powder, and salt. Stir to distribute evenly.
Add the Wet Ingredients: Add the egg, olive oil and warm water to the dry ingredients. Mix until you have a soft dough. Let sit 5 minutes to thicken.
Divide and Roll: Divide dough into 2-4 balls. Working with one piece of dough at a time, press into small disks, and roll out between 2 sheets of parchment paper into to 1/4-inch-thick rounds.
Cook the Flatbread: Preheat a non-stick pan over medium heat on the stove. Cook flatbread 2–3 min on each side or until golden brown marks.
Serve and Store: Let the tarts cool a bit before serving. Leftovers can be stored in an airtight container or frozen for later.
