Tomato, Basil and Garlic Flatbread

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO

This.  Just try this.  Tomatoes, fresh basil and garlic on a chewy, yet crunchy flat bread base.  Need I say more?  Yum.

Recipe

FOR THE BASE
½ cup + 1 tbsp tapioca flour
½ cup almond flour
¼ cup coconut flour
2 tsp homemade or GF baking powder
a pinch of salt
½ cup bone broth (or water)
a pinch of ground turmeric
a pinch of cracked black pepper
1 tbsp olive oil

FOR THE TOPPING
10-12 cherry tomatoes cut in half
1-2 cloves of garlic finely chopped
a pinch of ground turmeric
a pinch of cracked black pepper
a pinch of salt
olive oil
Handful of fresh basil leaves (to garnish)

Method
Preheat the oven to 200 C and line a large baking tray with baking paper.
Place all dry ingredients for the base in a bowl and stir to combine.
Add the olive oil and stir.  It should now resemble a fine bread crumb.
Then add the bone broth/water and stir until well combined.  Leave your dough to sit for 10 minutes, it should become firmer in this time.  If it is crumbly after this time add a little more water until you have a malleable, slightly sticky dough.
Oil your hands and gently spread your dough out on the baking tray (to about a 1cm thickness).  Drizzle well with oil and gently press your tomatoes into the dough.  Season well with spices and a light sprinkle of salt.
Cook in the oven for 15 minutes, or until lightly browned with crispy edges.  You should be able to gently lift the flatbread from the baking paper to check that the base is lightly browned too.
Garnish with a generous sprinkling of torn basil leaves.
Enjoy! 
I hope the smell of this lingers beautifully in the air of your kitchen as it is mine. Oh basil, you beautiful, beautiful herb!