Tomato Garlic Olive Flatbread

3 lbs Yukon gold potatoes steamed 40 minutes then mashed

Mix in

1-1/2 cups cassava flour and knead until dough is of firm texture

Split in two and Spread each half on parchment paper lined baking trays until about 3/8” thick

Top with (in order)

2 tsp olive oil each half  (coat hands then apply an even thin coat over the dough)

4 cloves finely grated garlic each half

1 cup minced olives each half  (I used Mina Moroccan olives from Wholefoods)

4 heirloom tomatoes sliced thin ( approx 2 each half - you may want to buy one or two extra just in case)

Roast at 400° F for 40 min or longer  until no more water from tomatoes and bread is cooked through.

Cook less time if you like more doughy and more time if you want more crispy