Preheat the oven to 425 degrees and line a 15" baking sheet with parchment paper.
In a large glass mixing bowl, combine the potato flour, tapioca starch, cream cheese, milk, egg, and ½ tsp garlic powder with beater (hand or standing) until it comes together and a dough forms.
Pour out onto the parchment lined baking sheet and drizzle with olive oil.
With your hands, push the dough out forming a flat thin crust. Try to get it as thin as possible.
If you get holes, simply meld them together and continue until the dough covers most of the pan.
Drizzle a little olive oil over all and spread around...not too much, just give it a little sheen.
Sprinkle remaining garlic powder, Parmesan, Italian seasonings, Sea salt, and pepper
Bake on lowest rack for 15 minutes at 425 until it begins to brown.
Take out and using the parchment paper as handles, flip the crust over onto the pan and remove the parchment.
Return to the oven baking the bottom side up for about 8-12 minutes, or until you feel it's nice and crispy.
Remove from oven and add a light sprinkle of freshly grated Parmesan over top and ALLOW TO COOL for 5-7 minutes. I know it's hard, but if you don't allow to cool it won't be crispy.
Cut into random pieces and serve with a marinara or pizza sauce.
Best served immediately. Can store leftovers in a paper towel-lined baggie but you'll need to reheat the flatbread in the oven to make it crisp again.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2016/10/flatbread-with-herbs-and-parmesan.html