Gluten-Free Matzo with Pickled Lettuce

For the Matzo

375g/13.25oz gluten-free biscuit and baking mix
1 tsp. salt
80ml/2.75fl oz olive oil
120ml/4fl oz water

For the Pickled Lettuce

300g/10.5oz mixed lettuce (Romaine, Lolo Rosso, Iceberg)
6 cloves garlic
240ml/8.25fl oz water
125ml/4fl oz cider vinegar
1 tbsp. maple syrup1
1 tsp. red pepper flakes
1 tsp. mustard seeds

1. Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
   
2. Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
   
3. In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
   
4. Divide the dough into 12 portions.
   
5. With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.
   
6. Dust the pizza stone of baking pan and transfer the flattened dough onto it.
   
7. Bake for about 2 minutes per side or until crisp.
   
8. Serve with pickled lettuce on the side.

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