To make the flatbread, preheat the convection oven to 350 degrees F (180 degrees C).
In a large bowl, combine Almond Flour (1 cup), Buckwheat Flour (1/2 cup), Ground Flaxseed (3 tablespoon), Garlic Powder (2 teaspoon), Dried Rosemary (2 teaspoon) and Sea Salt (1 teaspoon).
In a separate small bowl, combine Egg (2), Extra-Virgin Olive Oil (4 tablespoon) and Water (1/2 cup).
Add the wet ingredients to the dry ingredients and then fold in White Cheddar Cheese (1 cup). The batter will be thick and sticky. Optional: Combine all ingredients into a food processor and blend until creamy smooth. Grease pan with oil or cover with parchment paper. Spread the batter onto pan.
Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
For the hummus, preheat the convection oven to 350 degrees F (180 degrees C).
Spread Sweet Potato (2 cup) on glass pan and bake them for 25 minutes. Remove from oven and let cool.
Once cooled, add them to a blender or food processor and blend with Garlic (1 clove), Lemon Juice (2 tablespoon), Canned Chickpeas (1 cup), Extra-Virgin Olive Oil (2 tablespoon), Tahini (2 tablespoon), and Sea Salt (1/2 teaspoon) until smooth and creamy.
Spread sweet potato hummus on each flatbread square.