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Preheat oven to 375°F.
In medium bowl, combine cheese, almond meal/flour, psyllium, ½ teaspoon salt, onion powder, garlic, rosemary, oregano, olives, and sun-dried tomatoes and mix well. Set aside.
In a small bowl, whisk the eggs, then stir in all but 1 tablespoon of olive oil. Pour the egg mixture into the almond meal/flour mixture and mix thoroughly.
Grease an 11x17-inch shallow baking pan. Place the dough onto the pan and shape it into a large rectangle by hand or by covering with parchment paper and using a roller or other flat cylindrical object to achieve a ½-inch thickness. Dough may not fill the entire pan.
Bake for 12 minutes.
Remove from the oven. Use the blunt handle of a spoon or other small rounded instrument to make small depressions in the surface of the dough every inch or so. Brush the surface with the remaining olive oil and sprinkle with sea salt or kosher salt.
Return the pan to the oven for an additional 8–10 minutes until the flatbread is lightly browned.
Use a pizza cutter to slice the flatbread into six pieces. Remove slices from the pan carefully using a pancake flipper.