Paleo Flatbread with Roasted Butternut Squash

Directions

1. 1
   If Making Optional Butternut Squash Primal Topping
2. 2
   Toss the squash and onion with 1 Tbsp coconut oil
3. 3
   Spread onto a baking sheet and season with salt and pepper
4. 4
   Roast for 25-35 minutes or until fork tender
5. 5
   For the Flatbread
6. 6
   Preheat the oven to 425 degrees
7. 7
   Shift together the coconut flour, arrowroot powder, and salt
8. 8
   Add the eggs, water, and coconut oil to the flour mixture
9. 9
   Mix well, and allow to sit for 5-10 minutes to allow the coconut flour to absorb all of the liquids (it will form a sticky dough)
10. 10
    Spread the dough 1/4 inch thick onto a baking sheet lined with parchment paper
11. 11
    Bake for 15-20 minutes until edges are lightly browned (I like to bake the bread at the same time I roast the squash)
12. 12
    Once the squash and flatbread is done turn down the oven to 350 degrees
13. 13
    Spread the cheese onto the flatbread and then top with the roasted squash and onions
14. 14
    Bake another 10-12 minutes, or until cheese is melted
15. 15
    Cut and serve warm