Hi! I made this recipe and it was very simple. I was pleasantly surprised from making the GF sourdough starter that it was so easy to to!! Also, all the help from the great bakers at KA was so helpful! These were great right out of the oven, but when I froze the rest, then tried to toast them in the morning, the taste was flat - no real flavor and fairly stiff, not soft. Didn't care for them. I had a good sized amount towards the end of baking and decided to try something. I added into the last bit of dough (enough to make an 8-9" circle) about 1/2 tsp italian seasoning and 1/4 tsp of granulated garlic. I spread it out and put some pesto all over it (left 1/2" border), put fresh sliced tomatoes on, a little cooked ground chicken sausage and then put cheese on half of it for my hubby (I can't have cheese). Cooked it at the high temp for the flatbread for about 8 minutes. It was absolutley delicious! My hubby fell asleep while watching a game on TV, but the delicious smell woke him up - he ate it while it was hot and enjoyed every morsel! My half was great - even without cheese!! I am going to make this again this weekend, adding more italian seasoning and granulated garlic into the dough at the beginning. At the point before putting the toppings on, I am going to freeze the patted out dough between 2 sheets of parchment paper, so when I get home from work I can take out what I need and while the toppings are being prepared, the dough can defrost (it's thin so it shouldn't take too long). This recipe is fantastic for pizza!!

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