Anti-inflammatory Flatbread

My flatbread recipes are getting simpler and simpler. This particular flatbread was because of the inflammation that the water caused in my body. I'm trying to detox myself for a few days to eliminate those weird neural feelings. They're virtually gone but if I do have some heavy metal contamination from drinking bottled water (see posts from last week), then I need to eat appropriate herbs that will reduce the metal's effect in my body and hopefully draw some of the metals out of my tissues. This flatbread has many anti-inflammatory ingredients: turmeric, onion, garlic and thyme.

Turmeric Flatbread

2 1/2 cups (guessing) garbanzo bean flour
1/2 a long zucchini (chunked)
1 large onion (chunked)
6 cloves garlic
1 1/2 tablespoons thyme
2 tablespoons turmeric
3 tablespoons olive oil and/or coconut oil
1 1/2 teaspoons sea salt
1-2 teaspoons rosemary (sprinkled on top)
1-2 teaspoons thyme (sprinkled on top)
1/2 teaspoon sea salt (sprinkled on top)
1 teaspoon garlic powder (liberally sprinkled on top)

Whizz the zucchini, onion and garlic to a liquid in a food processor. Add the garbanzo bean flour and other ingredients to the food processor and blend till smooth. Pour the blend into a greased and floured pizza pan. Bake on 350F for 35-40 minutes.