Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

Preheat oven to 425F.
Line pizza pan with parchment paper and baste with olive oil.

Remove chilled amaranth and spoon onto your parchment paper into a thin, round disk, much like a pizza. Baste top with olive oil (flavored olive oil is ideal) and sprinkle with plenty of salt.

Bake for 20 minutes or until bottom of crust dries out and edges start to get crisp like a cracker. Carefully peel off parchment paper and turn crust over, basting with olive oil if desired.

Bake until you get desired crispiness on both sides of cracker. Remove from oven, slice into pizza shapes and use as flatbread, cut into crackers (if you get it really crispy), or top and bake a little more in oven.

Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in a medium bowl. In the bowl of your kitchenaid mixer, combine the “egg” with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer, including 1/2 cup of your olives if you haven’t added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a frosting knife, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.

Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.

Melt butter in a cast iron pan on medium heat and then add your thinly sliced onions, letting them slowly caramelize. This may take as long as 20 minutes. When they are golden brown, remove them from the heat and reserve.

Make the below socca recipe with diced onions, fresh rosemary or dried rosemary (a generous amount), and extra diced sundried tomatoes mixed into the crust if desired. Sometimes the first socca is fragile, so you can use it for snacking. When the first sturdy socca has spent 9 minutes in the oven, take the socca out. The edges should be brown and lifting from the edges of the pan. Top with a thin layer of goat cheese, onion, apple, feta, sun dried tomatoes, and pecans (listed in order) . Put back in the oven for three minutes. Be careful not to let it burn. Remove from oven, let cool, eat, and make a second socca. If there is more socca batter, enjoy then plain once you have run out of toppings. Yummy!

Mix bean flour with salt, whisk in warm water and olive oil. Let the
batter sit for at least 30 minutes, then add diced
onion, freshly ground pepper to taste and seasonings (minced rosemary OR marjoram and cumin ETC). Whisk one more time.

Dribble a small amount of olive oil in hot cast iron pan and spread
around to cover using basting brush. Pour about half the batter in
pan. Swirl the pan so the “Crepe” covers the entire surface of the
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 12-15 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a metal spatula (so it’s easy to remove later), baste top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

Cut into triangles with a pizza cutter and enjoy. If toppings make it
messy, fold over the triangle to eat. Yum! I’d give it a 10/10, it was
that good. DH gave it a 7/10, saying it was good for a socca. (Soccas
aren’t totally his thing).

Example of toppings:
I basted the socca with olive oil and put some kale on top and
broiled it until the kale wilted. Then I took it out of the oven and
topped it with homemade hummus, sliced black olives, and chopped
organic tomatoes. Totally yummy. For the second one I added pine nuts
and fresh basil. Next time I’ll try it with basil or sundried tomato
pesto….

Or, you could do a traditional “pizza” with veggies, meat, and even
cheese. Basically, the sky is the limit.