Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour, ground flaxseed, baking powder, and sea salt. Whisk until well mixed.

In a separate bowl, whisk together olive oil, eggs, and filtered water until smooth.

Slowly pour the wet mixture into the dry ingredients, stirring gently until a cohesive dough forms.

Transfer the dough onto the baking sheet and flatten it into a round disc, about 1/4 inch thick.

Bake for 15-20 minutes until golden and firm to touch.

While baking, pulse sardines, Kalamata olives, capers, parsley, lemon juice, and minced garlic in a food processor until chunky.

Spread tapenade over the warm flatbread and slice into wedges to serve.