Gluten Free Bruschetta

Ingredients:

Weigh out flour in a separate bowl.
Add yeast to warm in a jug and mix and allow to stand for 3 minutes
Slowly pour yeast / water mix into flour working with a wooden to mix. Don’t worry about the consistency at this stage.
Add salt and olive oil
Using your hands work the mix into a dough ball. Once its begins to form a bowl turn the dough out onto a lightly floured surface and continue to work into a smoother dough with all the ingredients combined
This mixture can be used right away without resting, however, if time allows leave the dough to rest for an hour in a warm spot. Please ensure that the dough is tightly covered while you rest it
Cut the dough to your preferred size and roll out using your hands (or using a floured rolling pin).
Try to get the dough as even as possible, even at the crusts to ensure a more even bake throughout the bruschetta base

Toppings:
Nonna Rosa Bruschetta Mediterranea with fresh tomato and parsley