Heat oven to 425 degrees F.

For the flatbread, whisk together flour, salt, rosemary with the water until lumps disappear; set aside for 20 minutes.

Grease 12-inch, heavy cast iron skillet with one tablespoon of olive oil.

Once batter is ready, place skillet in oven for five minutes to heat.

Carefully remove from oven and pour batter into pan; spread evenly to edges.

Bake for 30 minutes. Once cool enough to handle, remove flatbread and place on pizza round.

For the coconut cream sauce, sauté onions with a little olive oil for a few minutes. Add vinegar and continue to sauté until slightly caramelized.

Add onion mixture to blender with coconut milk and blend until smooth.

To make pizza, preheat oven to 500 degrees F.

Spread layer of coconut cream mixture on flatbread, leaving edges dry for crust. Arrange veggies on top and bake in oven until desired doneness, about 15 mins..