Flatbread Pizza for Celiacs
ready in 1 hr 25 min.
- For the base
- 1 ⅔ cups Gluten-free flour
- 1 tsp quick-rising active dry yeast
- ¼ tsp salt
- 1 Tbsp sugar
- ⅔ cup milk
- ½ tsp Vinegar
- 2 Tbsps olive oil
Line a large baking tray with non-stick baking paper.
For the bases: mix together the flour, yeast, salt and sugar in a mixing bowl.
Beat together the milk and vinegar and stir into the flour mixture. Add the oil and mix to a soft dough.
Turn onto a lightly floured surface and knead for a few minutes until smooth. Divide the dough in half and roll out each half into into a round. Place on the baking tray and leave in a warm place to rise for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Bake the bases for 10 minutes.
For the topping: brush the bases with half the oil Season to taste with salt and black pepper and sprinkle the bases with half the garlic.
Arrange the cheese on the bases and sprinkle with the remaining garlic and the olives. Season to taste with salt and pepper.
Sprinkle the rosemary leaves over the top and drizzle with the remaining oil. Bake for 20-25 minutes until the bases are cooked and the cheese has melted.