Preheat the oven to 220ºC/425ºF/gas 7. Place a large baking tray or pizza stone or a large baking tray in the oven to heat up.
Step 2
In a pan over a low heat, warm the milk until lukewarm. Pour 50ml of this warmed milk into a jug with the yeast & sugar. Mix this together and wait for a few minutes for bubbles to form from the yeast.
Step 3
In a large bowl, sieve together the flour, xanthan gum and salt and make a well in the middle.
Step 4
In a separate bowl, combine the egg, 3 tablespoons of olive oil and the rest of the milk. Pour this mixture into the well of the dried ingredients together with the yeast mixture. Use a fork to combine.
Step 5
In a small bowl mix together the bicarbonate of soda and vinegar then knead this into the mixture.
Step 6
Once the dough has formed, place it into a lightly oiled bowl and cover loosey with a damp tea towel. Leave the bowl in a warm place until the dough has doubled in size, this should take around an hour.
Step 7
As your dough is proving, it's time to make the topping. Heat a splash of olive oil in a large frying pan over a medium heat, then add the peeled and crushed garlic. Cook for a few minutes, or until golden.
Step 8
When your dough has doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Use a rolling pin and roll to about 30cm in diameter and a couple of mm thickness. Rotate the dough frequently as you roll to ensure it doesn't stick to your surface.
Step 9
Place the rolled dough onto the preheated baking tray or pizza stone (you’ll need to do this in batches), then spread over the garlic and butter. Bake for 8 to 10 minutes or until golden and crisp.
