In medium-sized mixing bowl, whisk together almond flour, cassava flour, baking powder, salt and basil. In small bowl, whisk together olive oil, almond milk and egg. Pour liquid into bowl with dried mixture. Stir to combine. Form mixture into ball and let rest 10 minutes.

In food processor, combine ricotta, salt, pepper, garlic powder, crushed red pepper, lemon zest and juice. Process 1-2 minutes until smooth and creamy. Remove mixture to bowl and refrigerate until ready to use.

Cut flatbread dough into 6 roughly equal pieces. (Note: Mixture will be slightly sticky.)

Onto lightly floured parchment pare, place one piece of dough and dust lightly with flour. With rolling pin, roll into oval shape, about 1/4-1/3-inch thick. Repeat for each piece of dough.

Heat cast iron pan over medium heat. Lightly oil or spray prepared flatbread. Flip or slide dough from parchment paper onto heated pan and cook 3-4 minutes on each side until browned. Remove from heat and cook remaining pieces. Set cooked flatbreads aside.

To serve, spread 2 tablespoons whipped ricotta on top of warm flatbread. Serve as is or top with additional toppings of choice.