Lentil Flatbread

Method

1. Combine the almond flour base with enough water to form a pliable dough, then divide it into 4 equal portions and press each into a thin flat round on a sheet of parchment paper.
2. Preheat the oven to 200°C (390°F) and par-bake the almond flour rounds on a lined baking tray for 8 minutes until just set and lightly golden at the edges.
3. While the bases bake, cook the ground meat-lentil filling in a skillet over medium-high heat for 10 minutes, breaking it apart and stirring frequently until browned and any moisture has evaporated.
4. Spread an even layer of the cooked ground meat-lentil filling over each par-baked almond flour base, pressing it gently so it adheres to the surface.
5. Return the topped flatbreads to the oven and bake at 200°C (390°F) for a further 20 minutes until the edges are crisp and the filling is caramelized in places.
6. Slice the tomatoes thinly and arrange them over the hot flatbreads straight from the oven.
7. Finish each flatbread with a scattering of chopped parsley and serve immediately while the almond flour base retains its crispness.