Unleavened Bread Pizzas Recipe

Ingredients

• 15 oz (425 g) gluten free plain flour mix, plus extra for dusting
• 4 tsp gluten-free baking powder
• 1 tbsp caster sugar
• ¼ tsp xanthan gum
• 1 tsp salt
• 2 tbsp extra-virgin olive oil, plus extra for brushing
• 11 fl oz (250-300 ml) lukewarm water, plus extra as needed

• 8 oz (225 g) mixed olives, pitted
• 1 large garlic clove, peeled, finely chopped
• 2 tbsp extra-virgin olive oil
• 10 oz (280 g) baby plum tomatoes, halved
• 4 tbsp baby capers, in brine, drained
• 4 tbsp capers, in brine, drained
• 12 tinned anchovies, in oil, drained
• 6 oz (165 g) soft goat's cheese, roughly torn
• 1 small bunch thyme sprigs, roughly chopped

1. For the dough, preheat the oven to 200°C/Gas Mark 6.
2. Combine the flour mix, baking powder, sugar, xanthan gum and salt in a large mixing bowl. Make a well in the middle and pour in the extra-virgin olive oil and 250 ml (9 fl oz) water.
3. Mix to a smooth dough, adding more flour or water as needed if too dry or wet; it should be soft and even. Turn out onto a lightly floured surface and knead briefly.
4. Divide the dough in half and roll out on a lightly floured surface into large ovals 5 mm (¼in) thick. Lift onto large baking trays and brush all over with extra-virgin olive oil. Cover with damp tea towels.
5. For the toppings, combine the olives, garlic and extra-virgin olive oil in a food processor or blender. Pulse until you have a rough tapenade. Season to taste with pepper.
6. Bake the flatbreads for 12-15 minutes, until browned all over and cooked through. Remove from the oven and leave to cool briefly before spreading with the tapenade. Top with the baby plum tomatoes, baby capers, capers, anchovies, goat's cheese and thyme.
7. Season with a little freshly ground black pepper before serving.